What a fabulous dessert! Love this recipe. It sounds so yummy!
- 1 9 - ounce package chocolate wafer cookies, broken
- 2 ounces bittersweet or semisweet chocolate, coarsely chopped
- 5 tablespoons unsalted butter, melted
- 4 8 - ounce package cream cheese, softened
- 1 1/2 cups sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons finely shredded orange peel
- 1 teaspoon vanilla
- 4 eggs
- 1/2 cup sugar
- 1 teaspoon cornstarch
- 3 tablespoons water
- 2 cups fresh cranberries
- 1/2 teaspoon finely shredded orange peel
- In a food processor, combine cookies and chocolate.
- Cover; process until finely ground. Add butter. Cover; process with on/off turns until moist clumps form. If you like, use plastic wrap as an aid to press crumb mixture onto the bottom and about 1 1/4 inches up the sides of a 9-inch springform pan (with 2 3/4-inch-high sides). Bake in a 325 degrees F oven about 8 minutes or until set.
- Remove from oven; cool completely.
- Increase oven temperature to 350 degrees .
- Wrap two layers of heavy-duty foil around bottom and up the sides of the springform pan.
- In an extra-large mixing bowl, beat cream cheese with an electric mixer on medium to high speed until smooth.
- Add 1 1/2 cups sugar, the flour, 2 teaspoons orange peel and the vanilla.
- Beat cream cheese mixture until well combined. Add eggs, one at a time, beating on low speed just until combined.
- Pour filling into crust-lined pan. Place springform pan in a large roasting pan. (Make sure there is a least 1 inch between springform pan and edges of roasting pan.) Place roasting pan on oven rack.
- Carefully pour enough hot tap water into roasting pan to come halfway up the sides of the springform pan.
- Bake in a 350 degrees F oven for 60 to 70 minutes or until edge of cheesecake is firm and center appears nearly set when lightly shaken. Remove pan from water bath; transfer to a wire rack and cool 15 minutes.
- Remove foil. Use a small metal spatula to loosen cheesecake from sides of pan.
- Cool for 30 minutes more. Remove sides of pan and cool about 2 hours or until completely cooled.
- Cover cheesecake with plastic wrap and chill overnight before serving. (Can be stored in refrigerator for up to 2 days.)
- In a medium saucepan, combine 1/2 cup sugar and the cornstarch.
- Stir in the water.
- Cook and stir over medium-low heat until thickened and bubbly.
- Add cranberries. Bring to boiling; reduce heat. Boil gently, uncovered, over medium-high heat for 3 to 4 minutes or until cranberries pop, stirring occasionally.
- Stir in the 1/2 teaspoon orange peel. Remove from heat; cool completely.
- Cover and chill overnight. (Can be stored in refrigerator for up to 2 days.)
To serve, top cheesecake with cranberry topping. Cut into wedges. If you like, clean knife between each cut.
4/ 5Oleh Arbuzs Corps