Canadian Nova Scotian Cranberry Cheesecake

Submitted by Olha7397

"The cranberry is abundant, inexpensive, rich in vitamin C and vitamin A, iodine and calcium, can be stored in ‘frig or frozen and keeps its distinctive colour and flavour while stored or frozen."

 

• Ready In: 1hr 30mins
• Ingredients: 19
• Serves: 12

ingredients

• CRUST

• 1 cup all-purpose flour
• 1⁄4 cup sugar
• 1 teaspoon grated lemon peel
• 1 egg yolk, slightly beaten
• 1⁄4 teaspoon vanilla

• FILLING

• 5 (8 ounce) packages cream cheese, soft
• 3⁄4 teaspoon grated lemon peel
• 1⁄4 teaspoon vanilla
• 1 3⁄4 cups sugar
• 3 tablespoons flour
• 1⁄4 teaspoon salt
• 1 cup egg (4 or 5)
• 2 egg yolks
• 1⁄4 cup whipping cream

• TOPPING

• 2 tablespoons cornstarch
• 1⁄2 cup water
• 1 lb cranberries
• 1 cup sugar
• 3⁄4 teaspoon cinnamon

directions

1. CRUST: Combine the flour, sugar and grated lemon peel. Add 1 beaten egg yolk and 1/4 teaspoon vanilla. Mix well. Pat 1/3 of dough in a 9 inch springform pan. Only the bottom. Bake 8 minutes at 400°F or until golden. Butter sides of springform pan; attach to bottom. Pat remaining dough on sides of pan to about 1 3/4 inch.
2. FILLING: Beat cream cheese, add lemon and vanilla. Mix sugar, flour and salt. Blend into cheese. Add eggs and yolks, one at a time, beating just enough to blend. Gently stir in cream. Turn into crust in pan. Bake 12 minutes at 450 F., then 55 minutes at 300°F.
3. Remove from oven. Cool 1/2 hour. Loosen sides of cheesecake from pan with spatula. Cool 1/2 hour more. Remove sides of pan. Cool 2 hours longer.
4. TOPPING: Blend cornstarch with 1/2 cup water. Add cranberries, 1 cup sugar and 3/4 teaspoon cinnamon. Bring to boil and cook, stirring, until cranberries burst and mixture thickens. Top with cranberry topping on cooled cheesecake.
5. The Cranberry Connection, Cranberrie Cottage, Nova Scotia.