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Cranberry Orange Cheesecake safe

The perfect treat for your Christmas party!!

By valeriefender

2009-11-30 23:55:58

This recipe was a combination of a couple of different recipes I found in cookbooks and on line. We love cranberry orange flavors this time of year and chocolate just seemed to be the perfect match for the crust. It was a hit at our family gathering.

Prep time
Cooking time 55 minutes
Servings 12

Ingredients

Crust:

1 cup sweet rice flour
1/4 teaspoon xanthan gum
1/4 cup brown sugar
1/4 cup baking cocoa
5 tablespoons cold butter
1 ounce grated semi sweet chocolate

Cheesecake:

4 8 ounce packages cream cheese, room temperature
1 1/2 cups sugar
4 large eggs
zest from two oranges
juice from one orange
1 teaspoon vanilla extract
1/2 teaspoon orange extract

Topping:

1/2 cup sugar
3 tablespoons water
1 teaspoon cornstarch dissolved in 1 tablespoon water
2 cups fresh cranberries (frozen will work as well, it just takes a bit longer to cook)
zest of 1 orange
juice of 1 orange

Instructions

Crust:

Combine the flour, xanthan gum, brown sugar and cocoa powder. Using a fork or pastry blender, cut the butter into the flour mixture. You want the butter to be in small pieces, making a small crumb texture when you are finished. Press this mixture into the bottom of a greased 9 or 10 inch spring form pan. Press a bit of the mixture up the sides of the pan a bit as well. Once the crust is pressed into the bottom of the pan, sprinkle a layer of the grated chocolate on top of the crust. Wrap two layers of foil around the bottom and up the sides of the pan. Set this aside while you make the filling.

Filling:

Preheat your oven to 350 degrees. Using an electric mixer, beat cream cheese and sugar in a large bowl until light. Beat in eggs one at a time, just until blended. Beat in orange peel and juice. Add both extracts.

Pour filling into the crust. Place spring form pan in a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides of the spring form pan. This will help prevent your cheese cake from cracking and also cook more evenly. Bake until the filling is just set in center but still moves slightly, about 55 minutes. Your filling will jiggle much like a bowl of jello. Remove the cheese cake from the water bath and transfer to a wire rack and cool it completely. This will take several hours. Cover and chill overnight.

Topping:

Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium and add the cornstarch mixture and bring to a simmer. Add cranberries; cook until they begin to pop, stirring often, about 3 minutes. Stir in orange peel and juice. Heat a bit longer to thicken. Cool this completely. Cover and chill overnight.

Run a knife around top edge of cheesecake to loosen. Release pan sides. Top cheesecake with cranberry orange mixture. Chill until set, about 1 hour.

Category Dessert
Cuisine North American
Diet Choices gluten-free, nut-free
Tags cheesecake chocolate christmas cranberry family holiday Orange party

 

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