Name: Cranberry Eggnog Cheesecake
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

If you have assurance, be careful you do not lose it; keep it, for it is your life… Keep assurance. First, by prayer, Ps. 36:10, “O continue Thy lovingkindness.” Lord, continue assurance; do not take away this privy seal from me. Secondly, keep assurance by humility. Pride estrangeth God from the soul; when you are high in assurance, be low in humility. St. Paul had assurance, and he baptizeth himself with this name, “Chief of sinners,” 1 Tim. 1:15. The jewel of assurance is best kept in the cabinet of a humble heart.

Thomas Watson

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)

A Message from our Provider:

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