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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 c. all-purpose flour
2 T. granulated sugar
1 T. grated orange rind
1/2 c. butter
1 egg yolk, lightly beaten
5 8-oz. pkg. cream cheese, softened
3/4 c. honey
1/4 c. all-purpose flour
1/4 tsp. salt
1 T. orange rind, grated
4 eggs
2 egg yolks
1/4 c. heavy cream
1 14-oz. can whole cranberry sauce
Preheat oven to 400F. Separate bottom from a 9-inch spring-form pan.
In a large bowl, combine 1 cup flour, sugar 1 tablespoon orange rind; cut in butter.
Add egg yolk and blend well with fork.
Press half the flour mixture evenly on bottom of spring-form pan.
Bake at 400F for 8 minute; cool, then refit bottom into spring-form pan.
Press remaining flour mixture evenly around sides of pan to a height about 1 1/2 inches.
Preheat oven to 450F.
In a large bowl, beat cream cheese and honey with an electric mixer until creamy and smooth.
Combine 1/4 cup flour, salt and orange rind; blend into cheese.
Add eggs and egg yolks one at a time, beating to blend after each addition; stir in cream.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 450F for 12 minutes; lower temperature to 300F and bake for 55 minutes, or until center appears nearly set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely. Remove side of pan.
Spread with cranberry sauce.
Refrigerate at least 4 hours or overnight before serving.
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CHEESECAKE - HONEY CRANBERRY
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Category: Cheesecakes
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1 c. all-purpose flour
2 T. granulated sugar
1 T. grated orange rind
1/2 c. butter
1 egg yolk, lightly beaten
5 8-oz. pkg. cream cheese, softened
3/4 c. honey
1/4 c. all-purpose flour
1/4 tsp. salt
1 T. orange rind, grated
4 eggs
2 egg yolks
1/4 c. heavy cream
1 14-oz. can whole cranberry sauce
Preheat oven to 400F. Separate bottom from a 9-inch spring-form pan.
In a large bowl, combine 1 cup flour, sugar 1 tablespoon orange rind; cut in butter.
Add egg yolk and blend well with fork.
Press half the flour mixture evenly on bottom of spring-form pan.
Bake at 400F for 8 minute; cool, then refit bottom into spring-form pan.
Press remaining flour mixture evenly around sides of pan to a height about 1 1/2 inches.
Preheat oven to 450F.
In a large bowl, beat cream cheese and honey with an electric mixer until creamy and smooth.
Combine 1/4 cup flour, salt and orange rind; blend into cheese.
Add eggs and egg yolks one at a time, beating to blend after each addition; stir in cream.
Spread evenly over crust; place pan on rimmed baking sheet.
Bake at 450F for 12 minutes; lower temperature to 300F and bake for 55 minutes, or until center appears nearly set.
Cool on wire rack for 10 minutes.
Run knife around inside edge of pan to allow cheesecake to settle evenly.
Let stand in pan on wire rack until cooled completely. Remove side of pan.
Spread with cranberry sauce.
Refrigerate at least 4 hours or overnight before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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