Cranberry Cheesecake

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Preparation info

  • 8 to 10

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • pounds cream cheese
  • 5 large eggs
  • 1 cup sugar
  • ¼ teaspoon salt
  • teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • Cranberry Topping

Cranberry Topping

  • cups fresh cranberries
  • ¼ cup fresh orange juice
  • ¾ cup sugar
  • teaspoons cornstarch
  • 1 tablespoon water
  • ½ teaspoon grated lemon rind

Method

  1. Preheat oven to moderate (325°F.). Butter a nine-inch springform pan.

  2. Beat the cheese until smooth. Add the eggs, sugar, salt and extracts. Beat until thick and lemon-colored.

  3. Pour the cheese mixture into the prepared pan. Bake for one and one-half hours.

  4. Cool and chill cake in the pan. To serve, remove sides of pan, place cake on a plate, and spread with the topping.

  1. Mix the cranberries, orange juice and sugar in a saucepan. Cover and cook for six to eight minutes, until skins burst.

  2. Blend the cornstarch and water and add to cranberries. Cook, stir ring, for two minutes, or until mixture thickens.

  3. Remove from heat and stir in lemon rind. Chill.

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