cran-raspberry orange cheesecake

Serves 8
Getting Started: Make sure you have 1 spring form pan, wax paper, food processor and an oven. Open spring pan and place a sheet of wax paper over bottom. Attach spring form parts. Trim off excess paper around edge. Pre-heat oven to 375 degrees F.

For The Crust You’ll Need: 3/4 cup crushed white chocolate chip cookies (about 12-14 medium size cookies), 2 Tbsp room temperature butter, 1 tsp orange zest How to Prepare: Mix crust ingredients together well, in a bowl. Press crust evenly onto bottom of pan. Bake for 5 min in 375 degree F oven. Remove and set aside to cool. For the filling You’ll Need: 12 oz room temperature cream cheese, 12 oz room temperature ricotta cheese, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 Tbsp flour, 3 eggs, ½ tsp orange zest, ¼ cup milk, 1 tsp orange marmalade, ½ cup dried cranberries How to Prepare: Beat cheeses, sugars and flour in a mixer on medium speed for 3 minutes. Add the eggs, orange zest, milk and marmalade and mix for 2 more minutes. Fold in the cranberries. Pour filling over crust in pan. For the Garnish You’ll Need: ½ cup fresh raspberries, ½ tsp orange zest. How to Prepare: Evenly place raspberries on top of filling (they will gently sink into the filling). Grate additional orange zest evenly over top of filling. Final Preparation: Bake cake in 375 degree F oven for 35-40 min. Sides should be firm. Let cool at room temperature for 30-60 minutes. Refrigerate about 4-6 hours before serving.

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