Cheesecake with cranberry relish CHEESECAKE
CRANBERRY RELISH
Crust 2 cups graham cracker crumbs 4 tablespoons sugar 1/4 pound butter, soften
Combine dry ingredients. Stir-in butter, use hands. Consistency should be some what dry and flaky, yet will stick together if pressed. Form crust to bottom and sides of 11 inch spring pan.
Filling 2 pounds cream cheese 1 cup sugar 4 eggs 1 1/2 teaspoons vanilla extract 1 teaspoon lemon juice
Using an electric mixer combine first four ingredients. Whip until very smooth. Mix in lemon juice. Add to the pan with the formed crust. Bake 40 minutes at 350°.
Topping 1 pint sour cream 1/2 cup sugar 1 teaspoon vanilla extract 1 teaspoon lemon rind
Remove from oven and let cool 20 minutes. Turn oven up to 475°. Combine all ingredients, Mix until smooth. Pour on top of cake, bake for 15-20 minutes at 475°. Let cool before refrigerating.
34 - 2020 Holiday Gift & Dining Guide
1 quart fresh cranberries 1/2 cup water 12 whole allspice 2 sticks cinnamon, broken 1 cup brown sugar Orange rind for garnish
Place the berries in a covered pot. Add the water. Tie the whole spices in a little cheesecloth bag and place in pot. Cover and simmer until fruit is soft and broken, about 25 minutes. Remove the spice bag and discard. Run the berries through a food processor or press through a colander and return to the pan. Stir in the sugar over medium heat until dissolved. Cool before serving. Spoon on top of cheese cake.
