Vanilla Bean Cheesecake with Cranberry Jewel Topping
 
cheesecakes, desserts 
 
  crust
12   vanilla sandwich cookies; see ingredients note
5 Tbsp  unsalted butter; see ingredients note
1/4 cup  sugar
  filling
2   vanilla beans; split lengthwise
1/2 cup  whipping cream
1-1/2 lb.  cream cheese; room temperature
1 cup  sugar
1 pinch  salt
4 large  eggs
  topping
12 oz.  bagged fresh or frozen cranberries
3/4 cup  sugar
1/2 cup  frozen cranberry juice cocktail; thawed
1/4 cup  water
 
This cheesecake, a delicious contrast of sweet vanilla and tart 
cranberry, is a scrumptious conclusion to any dinner. Whipped cream 
rosettes are a pretty finish. 
 
Note: Use vanilla sandwich cookies such as Vienna Fingers, 
6 1/2 ounces, and break into pieces. Butter should be room temperature 
and cut into pieces. 
For Crust: Position rack in center of oven and preheat to 3500 F. Wrap 
outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides 
with foil. Blend cookies, butter and sugar in processor until crumbs 
stick together. Press crumbs on bottom and halfway up sides of 
prepared pan. Bake crust 10 minutes. Set aside. Maintain oven 
temperature. 
For Filling: Using tip of small sharp knife, scrape seeds from vanilla 
beans into small saucepan; add beans. Add cream. Bring to simmer over 
medium heat. Set aside uncovered, and cool to room temperature. 
Discard beans. 
Blend cheese, sugar and salt in processor until very smooth, stopping 
often to scrape down sides of work bowl. Add vanilla cream and blend. 
Add eggs; process 5 seconds. Scrape down sides of work bowl; process 
just until blended, about 5 seconds. Transfer filling to crust. 
Bake cake until sides puff slightly and center is just set, about 50 
minutes. Place uncovered hot cheesecake directly into refrigerator and 
chill thoroughly, at least 6 hours or overnight. 
For Topping: Stir all ingredients in heavy medium saucepan over medium 
heat until sugar dissolves. Increase heat; boil 3 minutes. Press 
mixture through sieve set over large bowl, pressing firmly on solids. 
Spoon warm topping over cold cake; spread evenly. Chill until topping 
is set, at least 2 hours. 
 
Note: Can be made 1 day ahead. Cover and keep chilled. 
 
Contributor: Bon Appetit 
 
Yield: 10 servings 
 
 
 
 
 
 
(ID: 80502) Mirror: rec.food.recipes: Sat, Sep 7, 2002


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