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Specks of cranberry sauce dot this cool and creamy cheesecake. The sugared cranberries on top are optional.
-- Gloria Colton, Russell, New York
You Will Need
3/4 cup graham cracker crumbs
1/2 cup finely chopped macadamia nuts
2 tablespoons sugar
1/4 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
2 packages (8 ounces each) cream cheese, softened
1 jar (7 ounces) marshmallow creme
1 can (16 ounces) whole-berry cranberry sauce
1 cup heavy whipping cream
Sugared Cranberries:
1 package (12 ounces) fresh cranberries
1 envelope unflavored gelatin
1/4 cup cold water
2/3 cup superfine sugar
What to Do
1. In a small bowl, combine the cracker crumbs, nuts and
sugar. Stir in butter. Press onto the bottom of a greased 9-
in. springform pan. Place on a baking sheet. Bake at 350°
for 10 minutes or until lightly browned. Cool on a wire rack.
2. In a small saucepan, sprinkle gelatin over cold water; let
stand for 1 minute. Heat over low heat, stirring until gelatin
is completely dissolved; cool slightly. In a large mixing bowl,
beat cream cheese and marshmallow creme until blended.
Beat in cranberry sauce. Add cooled gelatin; mix well. In a
small mixing bowl, beat cream until stiff peaks form. Fold
into cream cheese mixture. Pour over crust. Refrigerate
for 8 hours or overnight.
3. Scrub cranberries in soapy water; rinse and dry completely.
In a microwave-safe bowl, sprinkle gelatin over cold
water; let stand for 1 minute. Microwave on high for 1-2
minutes, stirring every 20 seconds, until gelatin is completely
dissolved. Whisk until slightly frothy.
4. Lightly brush mixture over all sides of berries. Place on
a wire rack over waxed paper; sprinkle with superfine sugar.
Let stand at room temperature for up to 24 hours (do not
refrigerate or the sugar will dissolve).
5. Just before serving, carefully run a knife around edge of
pan to loosen. Remove sides of pan. Spoon sugared cranberries
over cheesecake. Refrigerate leftovers.
Serves 12
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