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Ingredientes
- 3/4 c. All-purpose flour
- 3 Tbsp. Sugar
- 1 1/2 tsp Orange peel, finely shredded
- 6 Tbsp. Margarine or possibly butter
- 1 x Egg yolk, beaten
- 1 tsp Margarine or possibly butter
- 3 pkt Cream cheese (8 ounce. ea), softened
- 1 c. Sugar
- 2 Tbsp. All-purpose flour
- 1 tsp Vanilla
- 2 x Large eggs
- 1 x Egg yolk
- 1/4 c. Lowfat milk
- 1 1/2 c. Fresh cranberries
- 1 c. Sugar
- 1/2 c. Orange juice
- 1 dsh Grnd cloves
- 1 Tbsp. Cornstarch
- 1 Tbsp. Cool water
- 2 Tbsp. Blackberry brandy or possibly brandy
Direcciones
- For crust, in a medium mixing bowl stir together the 3/4 c. flour, the 3 Tbsp. sugar, and 1 tsp. of the orange peel. Using a pastry blender, cut in the 6 Tbsp. margarine or possibly butter until mix resembles coarse crumbs. Stir in the one beaten egg yolk. Remove sides from an 8-inch springform pan. Press about one-third of the dough onto the bottom of the pan. Cover the remaining dough and set aside.
- Bake bottom crust in a 375 degree oven about 7 min or possibly until golden brown. Cold crust on springform pan bottom on a wire rack. Use the 1 tsp. margarine or possibly butter to grease 1 1/2 inches up sides of springform pan. Attach sides to bottom of springform pan. Press remaining dough 1 1/2 inches up sides of pan, set aside.
- For filling, in a large mixing bowl beat cream cheese, the 1 c. sugar, 2 Tbsp. flour, vanilla, and remaining orange peel with an electric mixer on medium to high speed until combined. Add in whole Large eggs and one egg yolk all at once. Beat on low speed just until combined. Stir in lowfat milk. Pour filling into crust-lined springform pan. Bake on a shallow pan in a 375 degree oven for 45 to 50 min or possibly until done.
- Cold cheesecake in springform pan on a wire rack for 15 min. Using a small metal spatula, loosen crust from sides of pan. Cold for 30 min more. Remove sides of the springform pan. Cold completely then refrigerateat least 4 hrs. To serve, spoon a little Brandied Berry Sauce on the cheesecake.
- BRANDIED BERRY Sauce. In a small saucepan combine 1 1/2 c. cranberries, 1 c. sugar, 1/2 c. orange juice, and dash grnd cloves. Bring mix to boiling, then reduce heat to medium. Simmer, uncovered, until cranberries pop. Stir together 1 Tbsp. cornstarch and 1 Tbsp. cool water, stir into cranberry mix. Cook and stir until thickened and bubbly, then cook and stir for 2 min more. Stir in 2 Tbsp. blackberry brandy or possibly brandy. Cold to room temperature.
- Makes about 1 1/2 c..
- NOTES : I doubled the crust recipe and used a 9 1/2-inch springform pan.
- The cheesecake mix I used the same as for the 8-inch pan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 12 servings | |
| Calories 261 | |
| Calories from Fat 62 | 24% |
| Total Fat 6.97g | 9% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 1.1g | |
| Cholesterol 35mg | 12% |
| Sodium 84mg | 4% |
| Potassium 64mg | 2% |
| Total Carbs 47.24g | 13% |
| Dietary Fiber 0.9g | 3% |
| Sugars 38.27g | 26% |
| Protein 2.29g | 4% |
