Cranberry Orange Cheesecake With Chocolate Crust Recipe
Servings: 12
Ingredients
- 1 box chocolate wafer cookies - (9 ounce) broken
- 2 ounce bittersweet or possibly semisweet chocolate coarsely minced (don't use unsweetened)
- 5 Tbsp. unsalted butter melted
- 4 pkt cream cheese - (8 ounce ea) room temperature
- 1 1/2 c. sugar
- 3 Tbsp. all-purpose flour
- 4 lrg Large eggs
- 2 tsp grated orange peel
- 1 tsp vanilla extract
- 1/2 c. sugar
- 3 Tbsp. water
- 1 tsp cornstarch dissolved in
- 1 Tbsp. water
- 2 c. fresh cranberries
- 1/2 tsp grated orange peel
Directions
- For Crust: Preheat oven to 325 degrees. Finely grind cookies and chocolate in processor. Add in butter; blend till moist clumps form. Using plastic wrap as aid, press crumb mix onto bottom and 1 1/4 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake till set, about 8 min. Cold completely.
- For Filling: Increase oven temperature to 350 degrees. Wrap 2 layers of heavy-duty foil around bottom and up sides of springform pan. Using electric mixer, beat cream cheese and sugar in large bowl till light. Beat in flour. Beat in Large eggs, 1 at a time, just till blended. Beat in orange peel and vanilla.
- Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with sufficient warm water to come halfway up sides of springform pan. Bake till filling is just set in center but still moves slightly, about 55 min. Remove cake from water bath; transfer to rack and cold completely, about 4 hrs. Cover and refrigerateovernight.
- For Topping: Stir sugar and water in medium saucepan over medium-low heat till sugar dissolves. Increase heat to medium; add in cornstarch mix and bring to simmer. Add in cranberries; cook till beginning to pop, stirring often, about 3 min. Stir in orange peel. Cold completely. Cover and refrigerateovernight. (Cheesecake and cranberry mix can be made 2 days ahead. Keep refrigerated.)
- Run knife around top edge of cheesecake to loosen. Release pan sides. Top cheesecake with cranberry mix. Refrigeratetill set, about 1 hour.
- This recipe yields 12 servings.
- Comments: Chocolate wafer cookies (used in the crust) are sometimes located in the ice cream section, displayed above the freezer case.
- Description: "Cape Cod's cranberry bogs u that supply the crowning glory of countless holiday desserts u provided the inspiration for this festive and luscious cheesecake."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 12 servings | |
| Calories 238 | |
| Calories from Fat 79 | 33% |
| Total Fat 9.02g | 11% |
| Saturated Fat 5.1g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 82mg | 27% |
| Sodium 28mg | 1% |
| Potassium 83mg | 2% |
| Total Carbs 39.23g | 10% |
| Dietary Fiber 1.7g | 6% |
| Sugars 34.42g | 23% |
| Protein 3.04g | 5% |
