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Christmas Cranberry Eggnog Cheesecake
For the crust:
3 T. butter or margarine
3 T. sugar
1 egg
1 C. all-purpose flour
1/4 t. baking powder
1/8 t. salt
For the cheesecake:
1 package (8 oz.) cream cheese, softened
1/2 C. sugar
2 eggs, separated
1 1/2 C. eggnog
1 T. all-purpose flour
1 t. vanilla
1 t. lemon juice
For the topping:
1 C. chopped fresh cranberries
1/2 C. sugar
1 1/2 t. unflavoured gelatine softened in 1/4 c. water
Whipped dessert topping, for garnish
Preheat oven to 350° F. To make the crust, cream together the butter and
3 T. sugar. Add the egg and blend. Stir in flour, baking powder and
salt.
Press mixture evenly over bottom and 1 1/2 inches up the sides of an
ungreased 9-inch spring form pan. It will make a rather thin crust.
To make the filling, cream together softened cream cheese, 1/2 c. sugar
and egg yolks. (Reserve egg whites.) Slowly add eggnog, 1 T. flour,
vanilla and lemon juice. Beat the reserved egg whites until stiff, then
gently fold the cream cheese mixture into the beaten egg whites. Pour
mixture into prepared crust.
Bake in preheated oven for 45 minutes. Cool completely.
To make cranberry topping, combine chopped cranberries, remaining 1/2 C.
sugar and 1/3 C. water in a small saucepan. Bring to a boil, then reduce
heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove
from heat. Stir gelatine-water mixture into hot cranberries until
dissolved. Refrigerate until partly set. Spoon atop cooled cheesecake,
spreading to make an even layer. Chill several hours or overnight. Pipe
whipped dessert topping around edge.
Makes 12-15 servings.
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