Christmas Recipes
Cranberry Cheese Cake with Creamy Butter Sauce
Yield: 12 servings
Ingredients
Cheese Cake
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 cups fresh or frozen cranberries
- 1 cup sliced almonds, toasted
- 1 3/4 cups all-purpose flour, divided
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 cup (4 ounces) Wisconsin Mascarpone cheese, softened
- 1 teaspoon orange zest
Creamy Butter Sauce
- 1 1/2 cups granulated sugar
- 1 cup heavy cream
- 2 tablespoons whiskey (optional)
- 1 teaspoon pure vanilla extract
- 8 tablespoons butter, cut into pieces
Instructions
Cheese Cake
- In a mixing bowl, cream eggs and sugar. Add sour cream and vanilla extract.
- In a small bowl, combine cranberries, almonds and 2 tablespoons flour. Toss to coat.
- In a separate bowl, combine remaining flour, baking soda and baking powder. Blend into sour cream mixture. Fold in cranberry mixture.
- Spread batter into a greased and floured 13 x 9 inch pan.
- In a small bowl, combine Mascarpone and orange zest. Drop by spoonsful over batter.
- Bake for 40 minutes in 350 degrees F preheated oven or until a wooden pick inserted in center comes out clean. Let cool.
Creamy Butter Sauce
- Combine sugar, cream and whiskey in a medium saucepan. Boil for 2 minutes.
- Remove from heat, add vanilla extract and let cool for 5 minutes.
- Stir in butter, one piece at a time until all of the butter has been incorporated into auce.
- Serve at room temperature over cake.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin