Cranberry Cheesecake With Pecan Crust (Gf Recipe)
- Ready In:
- 2hrs 15mins
- Ingredients:
- 20
- Yields:
-
1 cake
- Serves:
- 14
ingredients
-
Crust
- 236.59 ml gluten-free cookies (I suggest the GF shortbread cookies) or 236.59 ml breadcrumbs (I suggest the GF shortbread cookies)
- 78.78 ml ground pecans
- 14.79 ml sugar (2 - 3 if using bread crumbs)
- 44.37 ml margarine or 44.37 ml butter, melted
-
Filling
- 226.79 g reduced-fat cream cheese
- 473.18 ml fat-free cottage cheese
- 236.59 ml fat free sour cream
- 354.88 ml sugar
- 3 eggs
- 14.79 ml grated orange zest
- 4.92 ml oranges or 4.92 ml vanilla flavoring
- 59.14 ml flour or 59.14 ml gluten-free flour, gluten-free mix
-
Topping
- 44.37 ml orange juice
- 118.29 ml sugar
- 354.88 ml fresh cranberries or 354.88 ml frozen cranberries
- 14.79 ml cornstarch
- 29.58 ml water
-
gluten-free mix
- 473.18 ml rice flour
- 157.80 ml potato starch
- 78.78 ml tapioca flour (for a 9 cup yield, use 6-2-1 cups respectively)
directions
- Preheat oven to 350 degrees. Grease a 9" springform pan with vegetable oil spray.
- Crust: In a plastic bag, blend the crumbs, ground nuts, sugar and margarine. Pat into the prepared pan and bake for 8 minutes. Cool and warp the bottom and sides well with aluminum foil.
- Filling: In a food processor, process the cream cheese and cottage cheese until smooth. Add the sour cream, sugar, eggs, orange zest, flavoring and flour mix. Process until well blended and light. Pour over the baked crust. Place pan in a larger pan and fill this with boiling water until halfway up the sides of springform pan.
- Bake 1 hour and 10 minutes. Turn oven off and leave cake in oven for 30 minutes more with the door shut. Remove from water and cool. Refrigerate.
- Topping: In a medium saucepan, blend the orange juice and sugar. Bring to a boil for 2 minutes. Add berries, return to a boil, lower heat, and simmer 1 minute. In a small bowl, blend the cornstarch and water. Stir into the berries. Boil stirring, until thickened. Cool and then spread over cooled cake. Refrigerate until serving.
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RECIPE SUBMITTED BY
I love to cook, but especially I love to bake! I am interested in the chemistry of foods (gastronomy?) and how certain things work together.
I am a wife, mother and tea consultant! I sell tea and tea accessories at home parties to make friends (and the money's good too)