Cranberry Cheesecake

Recipe Description

Recipe Ingredients

Crust 
1 cup cornflake crumbs
¼ cup sugar
½ teaspoon cinnamon
3 tablespoons butter, melted
Combine and pat into the bottom and sides of a 9 inch spring form pan.
Filling:
2 pounds (4 cups) cottage cheese
1 cup sugar
4 eggs
¼ cup flour
½ cup heavy cream
1 tablespoon lemon juice
1 tablespoon vanilla

Instructions

Run cottage cheese in blender until smooth. In electric mixer, beat cheese with eggs; add flour, sugar, cream, lemon juice and vanilla. Beat until well blended. Pour into crumb line pan and bake at 350° for 50 minutes. Turn off oven and leave cake in oven for 30 minutes more. Cool on rack at room temperature, then refrigerate overnight. Topping: 2 cups cranberries 1 cup sugar ¾ cup water 1 envelope unflavored gelatin ¼ cup water In saucepan over high heat, cook cranberries, sugar and ¾ cup water until skins pop (about 5 minutes); stir occasionally. Soften gelatin in ¼ cup water; then stir in hot cranberry mixture until dissolved. Refrigerate until it start to thicken; stirring constantly. With spatula, loosen pan side from cheesecake and remove. Loosen bottom; slide cake onto cake plate. Pour cranberry mixture over top; refrigerate until topping sets (about 3 hours). Makes 16 servings.