CRANBERRY ORANGE CHEESECAKE
Number Of Ingredients 17
Steps:
- For crust: Preheat oven to 325 degrees. Finely grind cookies and chocolate in processor. Add butter; blend until moist clumps form. Wrap your fingers in plastic wrap and press crumb mixture onto bottom and 1 1/4 inches up the sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 8 minutes. Cool completely. For filling: Increase oven temperature to 350 degrees. Wrap two layers of heavy-duty foil around bottom and up sides of the springform pan. Using electric mixer, beat cream cheese and sugar in large bowl until light. Beat in flour. Beat in eggs, one at a time, just until blended. Beat in orange peel and vanilla. Pour filling into crust. Place the springform pan in a large roasting pan. Fill the roasting pan with enough hot water to come halfway up sides of the springform pan. Bake until filling is just set in center but still moves slightly, about 55 minutes. Remove the cake from the water bath and place it on a cooling rack. Allow it to cool about four hours. Cover and chill overnight. For topping: Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium; add cornstarch mixture and bring to simmer. Add the cranberries; cook until they begin to pop, stirring often, about 3 minutes. Stir in orange peel. Cool completely. Cover and chill overnight. (Cheesecake and cranberry mixture can be made 2 days ahead. Keep refrigerated.) Run a knife around top edge of cheesecake to loosen. Release pan sides. Top cheesecake with cranberry mixture. Chill until set, about 1 hour. Per serving: 591 cal.; 10 g pro.; 58 g carb.; 37 g fat (22 sat., 11 monounsat., 3 polyunsat., 1 other); 167 mg chol.; 371 mg sod.; 1 g fiber; 35 g sugar; 55 percent calories from fat.
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