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Recipe for :

Cheesecake With Cranberry Topping
 

Deborah Mele in FlorenceThis recipe comes from the web site of Deborah Mele, Italian Food Forever.

"My 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."

This is a must visit web site - if you would like to learn more then <click here>

"This 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".

Ingredients

Crust:
2 Cup Graham Cracker Crumbs
3 Tablespoons Sugar
7 Tablespoons Unsalted Butter, Melted

Cake Filling:
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

Topping:
1 Cup Ruby Port
1 Cup Sugar
2 Cups Fresh Cranberries
1/2 Teaspoon Cinnamon

Method

Preheat oven to 350°F.

To make the crust:

  • Mix 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.

To make the filling:

  • Sprinkle 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.
  • In 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.

To make the cranberry topping:

  • Heat 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.

To serve:

  • Cut into thin slices, and spoon a good sized helping of the cranberry mixture over each slice of cheesecake.

Serves 8

Deborah Mele
Italian Food Forever


Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)

© Deborah Mele, Italian Food Forever

 
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