1 1/2 c Vanilla wafers, crushed
1/4 c Sugar
6 tb Butter; melted
FILLING
1/2 c Whipping cream
1 pk Vanilla powder
1 1/2 lb Cream cheese; room temp.
1 c Sugar
1 pn Salt
4 lg Eggs
TOPPING
12 oz Fresh or frozen cranberries
3/4 c Sugar
1/2 c Cranberry juice concentrate
1/4 c Water
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 mixture
onto bottom and halfway up sides of prepared
springform pan. Bake for 10 minutes on center rack of
preheated oven. Set aside, but do not turn off oven.
FILLING: Using electric mixer, blend together all
ingredients. Add eggs and mix just until
well-combined. Pour filling into prepared crust.
Bake until center is just set, about 50 minutes.
Refrigerate cake immediately, and leave until
thoroughly chilled (at least 6 hours or overnight).
TOPPING: Combine all ingredients in heavy medium
saucepan. Stir over medium heat until sugar is
dissolved. Bring to a boil and continue cooking for 3
minutes. Strain mixture 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 warm topping evenly over cold cake. Refrigerate
until topping is set, at least 2 hours. (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.
Modified from from a recipe in
Yields
10 Servings