Sweet Cheesecake Recipes
Cranberry Ribbon Cheesecake
Yield: 12 to 16 servings
Ingredients
Crust
- 6 tablespoons butter
- 1 1/2 cups finely crushed vanilla wafers (about 33)
Sauce
- 1 cup granulated sugar
- 2 tablespoons cornstarch
- 1 1/2 cups cranberries
- 1 cup orange juice
Filling
- 1 cup cottage cheese
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 3 eggs
- 2 teaspoons orange zest
- 1 (8 ounce) container vanilla yogurt
Instructions
Crust
- In a small saucepan melt butter. Stir in crushed vanilla wafers. Spread mixture evenly into a 9 inch springform pan. Press onto bottom and 1 inch up sides of the pan to form a firm, even crust. Set pan aside.
Sauce
- In a medium saucepan stir together 1 cup sugar and the cornstarch.
- Stir in cranberries and orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove 3/4 cup of the sauce; cool slightly.
- Meanwhile, cover and chill remaining sauce in the refrigerator until serving time.
- Place the 3/4 cup sauce in a blender container or food processor bowl. Cover and blend or process until smooth. Set the pureed sauce aside. Wash the blender container or food processor bowl.
Filling
- Place cottage cheese in the blender container or food processor bowl. Cover and blend or process until smooth.
- Transfer cottage cheese to a large mixing bowl.
- Add cream cheese, 1 cup sugar, flour and vanilla extract. Beat with an electric mixer on medium to high speed until combined.
- Add eggs all at once. Beat on low speed just until combined.
- Stir in orange peel.
- Pour half of the filling into the crust-lined springform pan. Drizzle pureed sauce over the filling in the pan. Carefully top with the remaining filling, covering sauce as much as possible. Then place on a shallow baking pan on the oven rack.
- Bake at 375 degrees F for 45 to 50 minutes or until center appears nearly set when shaken.
- Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15 minutes.
- Loosen crust from sides of the pan and cool for 30 minutes more.
- Remove sides of the springform pan. Cool completely, then chill in the refrigerator for at least 4 hours before serving.
- Just before serving, spread cheesecake with vanilla yogurt. Top with some of the chilled cranberry sauce. Pass remaining sauce.