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Cranberry Crown Cheesecake

James Carrier
Yield Makes 12 servings
Notes: For the Yogurt Cheese, drain 2 1/2 to 3 quarts nonfat yogurt at least 24 hours. If using cream cheese, omit the gelatin and step 3; in step 4, beat in the liqueur and vanilla until smooth, then beat in eggs.

Ingredients

How to Make It

  1. In a 9-inch cheesecake pan with removable rim (at least 1 3/4 in. tall), mix graham cracker crumbs and butter. Pat mixture evenly over bottom and about 1/2 inch up sides of pan.

  2. Bake crust in a 350° regular or convection oven until slightly browner, 8 to 10 minutes.

  3. In a 1- to 1 1/2-quart pan, mix gelatin with 2 tablespoons cold water; let stand until softened, about 1 minute. Stir over medium heat until gelatin is dissolved, about 45 seconds. Remove from heat and stir in liqueur and vanilla.

  4. In a large bowl, with a mixer on medium speed, beat cheese, sugar, and gelatin mixture until smooth. Beat in eggs, one at a time, until smoothly blended. Pour mixture into hot or cool crust.

  5. Bake cheesecake in a 325° regular or 300° convection oven until center jiggles only slightly when pan is gently shaken, 30 to 35 minutes. Cool cake on a rack for about 30 minutes, then chill, uncovered, until cold, at least 2 hours. Serve, or cover airtight and chill up to 1 day.

  6. Just before serving, lightly blot any moisture from surface of cake with a paper towel. Spread cranberry sauce evenly over cake. Remove pan rim and cut cake into wedges.

  7. Nutritional analysis per serving with yogurt cheese: 259 cal., 15% (39 cal.) from fat; 9 g protein; 3 g fat (8 g sat.); 48 g carbo (1 g fiber); 116 mg sodium; 77 mg chol.

  8. Nutritional analysis per serving with cream cheese: 419 cal., 52% (216 cal.) from fat; 9 g protein; 24 g fat (14 g sat.); 45 g carbo (1 g fiber); 251 mg sodium; 138 mg chol.