CRANBERRY CHEESECAKE
Jiffy Butter Crust (recipe follows)
FOR THE FILLING:
1 (8 oz.) pkg. cream cheese, softened
3/4 cup sour cream
1/3 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
FOR THE TOPPING:
3/4 cup granulated sugar
1 tbsp. cornstarch
1 (12 oz.) pkg. fresh or frozen cranberries
whipped cream (to serve)
Prepare Jiffy Butter Crust. Roll out 1/2 dough; fit into 9 inch pie plate. Place in freezer 10 minutes.
TO PREPARE THE FILLING:
Preheat oven to 375 degrees F.
In large bowl with electric mixer at medium speed, beat cream cheese, sour cream and 1/3 cup sugar until well-blended. Beat in eggs and vanilla until blended and smooth. Pour mixture into prepared crust.
Bake 30 minutes until cool to touch. Cool on wire rack.
TO PREPARE THE TOPPING:
In 2 quart saucepan combine 3/4 cup sugar and cornstarch. Stir in 1/4 cup water until blended and smooth. Add cranberries. Cook, stirring frequently, until sugar is dissolved and berries just begin to pop. Reduce heat to low and cook 5 minutes until mixture is thickened and clear. Remove from heat; cool to room temperature, stirring occasionally.
TO SERVE:
Spoon cooled cranberry mixture over cooled pie. Top with fresh or canned (Reddi-Whip) whipped cream.
JIFFY BUTTER CRUST
2 cups all-purpose flour
3/4 tsp. salt
2/3 cup butter, chilled and cut into pieces
Yolk of 1 large egg
3 tablespoons ice water
In large bowl combine flour and salt. With 2 knives, cut in butter until mixture resembles coarse crumbs.
In small bowl beat egg yolk with 3 tablespoons ice water. Sprinkle mixture, 1 tablespoon at a time, over flour mixture. Toss with fork to blend lightly but evenly. Add up to 1 tablespoon water, if necessary, until dough begins to form ball. Knead gently 2 to 3 times. Flatten into disk shape.
On lightly floured board roll out 1/2 dough, fit into 9 inch pie plate.
Adapted from unknown source
Jiffy Butter Crust (recipe follows)
FOR THE FILLING:
1 (8 oz.) pkg. cream cheese, softened
3/4 cup sour cream
1/3 cup granulated sugar
2 large eggs
1 tsp. vanilla extract
FOR THE TOPPING:
3/4 cup granulated sugar
1 tbsp. cornstarch
1 (12 oz.) pkg. fresh or frozen cranberries
whipped cream (to serve)
Prepare Jiffy Butter Crust. Roll out 1/2 dough; fit into 9 inch pie plate. Place in freezer 10 minutes.
TO PREPARE THE FILLING:
Preheat oven to 375 degrees F.
In large bowl with electric mixer at medium speed, beat cream cheese, sour cream and 1/3 cup sugar until well-blended. Beat in eggs and vanilla until blended and smooth. Pour mixture into prepared crust.
Bake 30 minutes until cool to touch. Cool on wire rack.
TO PREPARE THE TOPPING:
In 2 quart saucepan combine 3/4 cup sugar and cornstarch. Stir in 1/4 cup water until blended and smooth. Add cranberries. Cook, stirring frequently, until sugar is dissolved and berries just begin to pop. Reduce heat to low and cook 5 minutes until mixture is thickened and clear. Remove from heat; cool to room temperature, stirring occasionally.
TO SERVE:
Spoon cooled cranberry mixture over cooled pie. Top with fresh or canned (Reddi-Whip) whipped cream.
JIFFY BUTTER CRUST
2 cups all-purpose flour
3/4 tsp. salt
2/3 cup butter, chilled and cut into pieces
Yolk of 1 large egg
3 tablespoons ice water
In large bowl combine flour and salt. With 2 knives, cut in butter until mixture resembles coarse crumbs.
In small bowl beat egg yolk with 3 tablespoons ice water. Sprinkle mixture, 1 tablespoon at a time, over flour mixture. Toss with fork to blend lightly but evenly. Add up to 1 tablespoon water, if necessary, until dough begins to form ball. Knead gently 2 to 3 times. Flatten into disk shape.
On lightly floured board roll out 1/2 dough, fit into 9 inch pie plate.
Adapted from unknown source
MsgID: 3142207
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Holiday Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (24)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cheesecakes
Desserts - Cheesecakes
- Nectarine Neufchatel Cheesecake
- No Bake Snicker Cheesecake (Steve Bryant) (Mr. Food) (repost)
- Chocolate Raspberry Cheesecake
- Philly Cheesecake (Philadelphia Cream Cheese, 1988)
- Yummy Crustless Cheesecake (using cream cheese and farmer's cheese)
- Key Lime Cheesecake with Strawberry-Butter Sauce
- Amaretto Cheesecake (no crust)
- Sun-Sational Cheese Cake with Golden Glaze (Kraft recipe, 1960's)
- Chantal's New York Cheesecake - the cheesecake recipe I like best (repost)
- Toffee Bits Cheesecake with Chocolate Crumb Crust
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute