Cheesecake W/cranberry Jewel Topping

Title:
Cheesecake W/cranberry Jewel Topping

Yield:
10 Servings

Categories:
Cheesecake




Ingredients:





    12    Cookies; vanilla sandwich,


          -broken


     5 tb Unsalted butter cut into


          -pieces; room temperature


   1/4 c  Sugar


     2    Vanilla beans


   1/2 c  Whipping cream


 1 1/2 lb Cream cheese


     1 c  Sugar


     1 pn Salt


     4 lg Eggs


     1    Bag cranberries; fresh or


          -frozen


   3/4 c  Cranberry juice; thawed


   1/4 c  Water






 FOR CRUST; Position rack in center of oven and preheat to 350F. Wrap


 outside of 9"diameter springform pan with 2 3/4" high sides with foil.


 Blend cookies, butter and sugar in processor until crumbs stick together.


 Press crumbs on bottom and halfway up side of prepared pan. Bake crust 10


 minutes. Set aside. Maintain oven temperature.


 


 FOR FILLING: Using tip of small sharp knife, scrape seeds from vanilla


 beans into small saucepan;add beans. Add cream. Bring to simmer over medium


 heat. Sit aside uncovered, and cool to room temperature. Discard beans.


 Blend cheese, sugar and salt in processor until very smooth, stopping often


 to scrape down sides of the work bowl. Add vanilla cream and blend. Add


 eggs; process 5 seconds. Scrape down sides of work bowl; process just until


 blended, about 5 seconds. Transfer filling to crust.


 


 Bake cake until sides puff slightly and center is just set, about 50


 minutes. Place uncovered HOT cheesecake directly into refrigetator and


 chill throughly, at least 6 hours or overnight.


 


 FOR TOPPING; Stir all ingredients in heavy medium saucepan over medium heat


 until sugar dissolves. Increase heat; boil 3 minutes. Press mixture through


 sieve set over large bowl, pressing firmly on solids. Spoon warm topping


 over cold cake; spread evenly. Chill until topping is set at least 2


 hours.(Can be made one day ahead. Cover and keep chilled.)


 


 NOTES : This cheesecake, a delicious constrast of sweet vanilla and tart


 cranberry, is a scrumptious conclusion to any dinner. Whipped cream


 rosettes are a pretty finish. When cooking the cranberries save the pretty


 ones to decorate the finished cake. Net time I might put a few cooked


 berries into the cake mixture before baking.


 Recipe by: Bon Apetite/tpogue@idsonline.com


 


 Posted to FOODWINE Digest  by Terry Pogue 
on Dec 7,


 1997