recipe comes from the web site of Deborah Mele,
Italian Food Forever.
love affair with Italian cooking began almost
30 years ago when I married into a large Italian
family, overflowing with talented cooks. Throughout
the early years of my marriage, I had the opportunity
to learn the basics of Italian cuisine, and to
perfect traditional family recipes."
is a must visit web site - if you would like to
learn more then <click
is a nice, light textured cheescake that would
make a perfect ending to a holiday meal with it's
pretty cranberry topping. You could of course
use any fruit topping of choice".
2 Cup Graham Cracker Crumbs
3 Tablespoons Sugar
7 Tablespoons Unsalted Butter, Melted
1 Pound Cream Cheese, Softened
6 Tablespoons White Sugar
2 Teaspoons Vanilla Extract
2 Cups Chilled Heavy Cream (Whipping Cream)
1 Package (2 Teaspoons) Unflavored Gelatin
1 Cup Ruby Port
1 Cup Sugar
2 Cups Fresh Cranberries
1/2 Teaspoon Cinnamon
oven to 350°F.
make the crust:
together the topping ingredients, and press
into the bottom and up the sides about 2 inches
of a 10 inch springform pan. Bake until the
crust is set, about 10 to 12 minutes. Remove
from the oven, and let cool to room temperature.
make the filling:
the gelatin over 1/2 cup of the heavy cream
in a bowl to soften for 5 minutes. Heat the
remaining cream in a saucepan, and once simmering,
remove from the heat. Add the gelatin mixture
and stir to mix well. Allow the mixture to cool
to room temperature, about 45 minutes.
a large bowl, beat the softened cream cheese
and sugar until light and fluffy. Add the vanilla
extract and mix well. Add the cream and gelatin
mixture to the cream cheese in the bowl, and
mix just until combined. Pour this into the
prepared crust, and refrigerate for at least
6 hours, or up to one day ahead of serving.
make the cranberry topping:
the sugar and port together in a saucepan until
boiling. Reduce the heat to a simmer, and add
the cranberries and cinnamon. Stir to mix, and
cook until the cranberries begin to pop, about
10 minutes. Remove from the heat, and refrigerate
until cold and thick.
into thin slices, and spoon a good sized helping
of the cranberry mixture over each slice of
Italian Food Forever
Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)
Deborah Mele, Italian Food Forever