| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Cakes, Cheesecakes | 8 | Servings | |
INGREDIENTS
| Crust | ||
| 1 1/2 | Coconut bar cookies; crushed | |
| 6 | tb | Butter; melted |
| Filling | ||
| 1 | c | Sugar; divided |
| 2 | Env unflavored gelatin | |
| 1/4 | ts | Salt |
| 4 | Eggs; separated | |
| 1 1/2 | c | Dairy eggnog |
| 16 | oz | Cream cheese; softened |
| 1 | tb | Orange peel; grated |
| 1 | ts | Vanilla |
| 1/2 | ts | Cream of tartar |
| 1 | c | Whipping cream |
| 16 | oz | Jellied cranberry sauce |
INSTRUCTIONS
For crust Preheat oven to 350 oF Combine cookie crumbs and butter. Press onto bottom & part way up sides of 9-inch springform pan. Bake 8-10 min. or until golden. Cool completely For filling: Combine 1/2 cup sugar, gelatin & salt in a medium-sized heavy saucepan. Beat egg yolks slightly & and combine with eggnog; gradually stir into gelatin i mixture. Cook over low to med heat, stirring constantly, until gelatin is dissolved & thickened. Do not boil. Remove from heat & cool slightly. Beat cream cheese, orange peel & vanilla until fluffy. Stir in cooked mixture till well blended. Refrigerate until mixture mounds when dropped from a spoon. Beat egg whites and cream of tarter till frothy. Gradually beat in remaining 1/2 c sugar; beat till stiff and glossy. Beat cream until stiff peaks form . Fold whites and whipped cream into cream cheese mixture. Puree cranberry sauce in food processor or blender till smooth. Spoon 1/3 of cream cheese mixture into crust. Top with 1/3 cranberry puree. Swirl cranberry mixture into cream cheese mixture using a spatula. Repeat layers twice. Refrigerate Several hours or overnight. To serve: Place cake on serving plate. Loosen sides of cake with a spatula. Carefully remove sides of pan. Refrigerate till serving time. Posted to MC-Recipe Digest V1 #164 Date: Mon, 22 Jul 1996 14:26:51 PST From: minnie@juno.com (Louise M McCartney)
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