Name: Cranberry Cheesecake
Ingredients: 1/4 c Butter; melted; 1 tb Sugar; 1/2 ts Vanilla; 1 ds Salt; 1 c Flour; less 2 tablespoons; 1/2 c Dried sweetened cranberries; 2 tb Grand Marnier or orange-flavored liqueur; 1 lb Cream cheese; at room temperature; 1/4 c Whipping cream; 3/4 c Sugar; 4 Eggs; at room temperature; 1 ts Vanilla; 1 ds Salt; 2 c Fresh cranberries; 3 tb Grand Marnier; 1/4 c Sugar; * see note; 1 ts Grated orange rind

We do not possess the original writings of any biblical author. But modern translations of the Bible are taken from manuscripts that were carefully, meticulously copied from these flawless originals. When we find the near-perfect agreement between these thousands of preserved manuscripts, despite their being copied and re-copied over hundreds of years and in a variety of countries and languages, we can rest assured that what we have today is a faithful representation of the actual words of God.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Dessert, Holiday	6	Servings

INGREDIENTS

1/4	c	Butter; melted
1	tb	Sugar
1/2	ts	Vanilla
1	ds	Salt
1	c	Flour; less 2 tablespoons
1/2	c	Dried sweetened cranberries
2	tb	Grand Marnier or orange-flavored liqueur
1	lb	Cream cheese; at room temperature
1/4	c	Whipping cream
3/4	c	Sugar
4		Eggs; at room temperature
1	ts	Vanilla
1	ds	Salt
2	c	Fresh cranberries
3	tb	Grand Marnier
1/4	c	Sugar; * see note
1	ts	Grated orange rind

INSTRUCTIONS

CRUST
FILLING
TOPPING
Crust: Mix together butter and sugar in bowl until sugar dissolves. Stir in
vanilla and salt. Stir in flour 1/4 cup at a time until mixture comes
together in a ball. Pat on bottom and a half inch up the sides of a 7-inch
springform pan. Chill while preparing filling.
Fillling: Soak cranberries in Grand Marnier 1 hour. Meanwhile, blend cream
cheese, cream and sugar until light. Add eggs, one at a time until blended.
Scrape bowl occasionally. Stir in vanilla. Add salt. Stir in cranberries
and any remaining liqueur. Gently pour filling into prepared crust. Place
springform pan inside slightly larger pan. Add 1 inch water to outside pan.
Bake cheesecake at 300F 1 1/4 hours or until it no longer quivers. Turn off
heat. Let cheesecake rest in oven 30 minutes. Remove to cool at room
temperature 1 hour, then chill 3-4 hours.
Topping: Combine cranberries, Grand Marnier, sugar and grated rind in
medium pan. Cook over medium heat until cranberries burst and mixture is
thick and sauce-like, 15- 20 minutes.
To serve: Top each slice of cheesecake with a dollop of cranberry topping.
*Sauce should be distinctly sweet-tart. Recipe will vary according to
cranberries used. If too tart, add more sugar. If too sweet, add lemon
juice by the teaspoonful.
Recipe by: Akron Beacon Journal  November 26, 1997
Posted to recipelu-digest Volume 01 Number 310 by Nancy Pallotta
<nancee@neo.lrun.com> on Nov 26, 1997

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“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”