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Ingredientes
- 1 1/2 c. Vanilla wafers, crushed
- 1/4 c. Sugar
- 6 Tbsp. Butter, melted
- 1/2 c. Whipping cream
- 1 pkt Vanilla pwdr
- 1 1/2 lb Cream cheese, room temp.
- 1 c. Sugar
- 1 pch Salt
- 4 lrg Large eggs
- 12 ounce Fresh or possibly frzn cranberries
- 3/4 c. Sugar
- 1/2 c. Cranberry juice concentrate
- 1/4 c. Water
Direcciones
- Preheat oven to 350 F.
- CRUST: Wrap the bottom and outsides of 9-inch springform pan with aluminum foil. Lightly butter inside of pan and set aside.
- Combine cookie crumbs, sugar and butter. Press mix onto bottom and halfway up sides of prepared springform pan. Bake for 10 min on center rack of preheated oven. Set aside, but don't turn off oven.
- FILLING: Using electric mixer, blend together all ingredients. Add in Large eggs and mix just till well-combined. Pour filling into prepared crust.
- Bake till center is just set, about 50 min.
- Chill cake immediately, and leave till thoroughly chilled (at least 6 hrs or possibly overnight).
- TOPPING: Combine all ingredients in heavy medium saucepan. Stir over medium heat till sugar is dissolved. Bring to a boil and continue cooking for 3 min. Strain mix through a sieve set over a lage bowl, pressing firmly with the back of a spoon to force as much of the liquid through sieve as possible.
- Spoon hot topping proportionately over cool cake. Chill till topping is set, at least 2 hrs. (Can be prepared 1 day before serving. Store covered in refrigerator.)
- To serve, pipe rosettes of whipped cream around edges of cake. Garnish with whole cranberries.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 10 servings | |
| Calories 698 | |
| Calories from Fat 352 | 50% |
| Total Fat 39.82g | 50% |
| Saturated Fat 20.86g | 83% |
| Trans Fat 0.0g | |
| Cholesterol 203mg | 68% |
| Sodium 425mg | 18% |
| Potassium 198mg | 6% |
| Total Carbs 80.72g | 22% |
| Dietary Fiber 2.2g | 7% |
| Sugars 63.12g | 42% |
| Protein 8.62g | 14% |
