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Full Online Book HomeLearning KitchenFruit - Cranberry - Cranberry Topped Vanilla Cheesecake
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Fruit - Cranberry -  Cranberry Topped Vanilla Cheesecake Post by :Mikeyp2 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3086

Click below to download : Fruit - Cranberry - Cranberry Topped Vanilla Cheesecake (Format : PDF)

Fruit - Cranberry - Cranberry Topped Vanilla Cheesecake

12 vanilla sandwich cookies, broken into pieces (such as Vienna Fingers)
5 tablespoons unsalted butter, cut into pieces, room temperature
1/4 cup sugar

2 vanilla beans, split lengthwise
1/2 cup whipping cream

3 (8oz) packages of cream cheese, room temperature
1 cup sugar
pinch of salt
4 large eggs

1 12-oz bag fresh or frozen cranberries
3/4 cup sugar
1/2 cup frozen cranberry juice cocktail, thawed
1/4 cup water

For crust: Position rack in center of oven and preheat to 350 degrees. Wrap out-side of 9 inch springform pan with 2 3/4 inch-high sides with foil.

Blend cookies, butter and sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature.

For filling: using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans.
Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans.

Blend cheese, sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream mixture, blend. Add eggs; process 5 seconds. Transfer filling to crust. Bake cake until sides puff slightly and center is just set, about 50 minutes.

Place uncovered hot cheesecake directly into refrigerator and chill thoroughly, at least 6 hours or overnight.

For topping: Stir all ingredient in heavy medium saucepan over medium heat until sugar dissolves.
Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Cool until topping is set, at least 2 hours. (Can be made 1 day ahead, cover and keep chilled.)
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Fruit - Cranberry Truffles Fruit - Cranberry Truffles

Fruit - Cranberry Truffles
2 cups fresh cranberries 1/4 cup light corn syrup 1/4 cup water 3/4 cup butter 1 can (14 oz.) sweetened condensed milk 3/4 cup unsweetened cocoa Powdered sugar In a medium saucepan, combine cranberries, corn syrup and water. Cook stirring until berries are popped and mixture is thickened. Let cool. In a heavy saucepan over medium heat, melt butter; stir in cocoa then condensed milk. Stir until mixture thickens. Stir in cooled cranberries. Refrigerate 3 to 4 hours or until well chilled. Shape into one inch balls. Roll in powdered sugar. Store in refrigerator. Makes 4 dozen

Fruit - Cranberry Tarts Fruit - Cranberry Tarts

Fruit - Cranberry Tarts
Dough: 1/2 cup butter or margarine softened 1/2 cup sugar 1 egg 1 teaspoon vanilla extract 2 cups all purpose flour Filling: 1/4 cup butter or margarine 1 cup confectioners' sugar 1/2 cup dark corn syrup 1/2 cup chopped pecans 1 cup coarsely chopped fresh cranberries Dough: In large bowl with mixer at medium speed combine butter, sugar, egg and vanilla until blended. Reduce speed to low add flour and continue mixing just until well blended. Shape dough into ball. Cover with waxed paper and chill 30 minutes. Filling: Meanwhile, combine butter, confectioners' sugar and corn syrup