Chilled Cranberry Cheesecake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Whenever I'm invited to an outing involving food, so is my cheesecake. Light in texture, it has deliciously rich flavor. With its cranberry-pink color, it looks too pretty to cut...but don't let that stop you. Ingredients:
1-1/2 cups graham cracker crumbs (about 24 squares) |
2 tablespoons sugar |
2 teaspoons grated orange peel, divided |
1/3 cup butter, melted |
1 envelope unflavored gelatin |
1/4 cup orange juice |
1 package (8 ounces) cream cheese, softened |
1 can (14 ounces) whole-berry cranberry sauce |
1-1/2 cups heavy whipping cream |
Directions:
1. In a bowl, combine the cracker crumbs, sugar and 1 teaspoon orange peel; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool completely.
2. In a small saucepan, sprinkle gelatin over orange juice and let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; cool slightly.
3. Meanwhile, in a icing bowl, c=beat cream cheese and remaining orange peel until blended. Beat in cranberry sauce until smooth. Beat in cooled gelatin mixture; mix well.
4. In a bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 3-4 hours before serving. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
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