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Cranberry-Orange Cheesecake

 

      Yield: 12 Servings

 

      1 c  cranberries,Dried

      2 c  graham cracker crumbs

    1/2 c  butter,melted

  1 1/4 c  sugar

      2 T  sugar

      2 lb cream cheese,room

           -temperature

    1/2 c  undiluted frozen orange

           -juice concentrat,thawed

      1 T  orange zest,grated

      2 T  orange flavored liqueur

      5 ea eggs

      2 c  sour cream

Place the dried cranberries in a small heavy saucepan and add water

to cover; bring to a simmer.  Cook the cranberries until plump and soft

(about 4 minutes).  Cool; drain.

 

Preheat oven to 350F.  In a bowl, combine th crumbs, melted butter, and

1/4 cup of sugar.  Mix well.  Press the crumbs over the bottom and 2"

up the sides of a 10" springform pan.  Bake until just golden (about 12

minutes).  Cool on rack; leave the oven on set at 350F.

 

In an electric mixer bowl, with the mixer on medium speed, beat

together the cream cheese and 1 cup sugar until smooth.  Beat in the

orange juice concentrate, orange zest, and liqueur until well mixed.

Add the eggs, one at a time, beating well after each addition.  Fold in

the drained, cranberries.  Spread the cream cheese mixture into the

cooled crust.  Bake on middle rack of oven until the cheesecake is just

set when pan is gently shaken (about 1 hour).  Cool slightly on rack.

Leave oven on.

 

In small bowl, stir together the sour cream and 2 tablespoons sugar.

Pour over cheesecake top and bake until sour cream is set (about 5

minutes).  Remove; cool on rack.  cover and refrigerate.

 

 

Wisconsin State Fair











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