RECIPE FROM THE CHEF
Cranberry Orange Cheesecake
The Crust :
• 2 cups graham cracker Crumbs
• 1 / 3 cup butter , melted
The Filling :
• 4 packages ( 8 ounces each ) cream cheese , softened
• 1 cup sugar
• 1 tablespoon lemon juice
• 5 large eggs , lightly beaten
• Zest of from one orange
The Topping :
• 2 cups fresh or frozen cranberries
• 2 / 3 cup sugar
• 1 / 3 cup water
• 1 teaspoon lemon juice
1 . Preheat oven to 325 °. Place a greased 9-in . springform pan on a double thickness of heavyduty foil ( about 18 in . square ). Wrap foil securely around pan . Place on a baking sheet .
2 . In a small bowl , mix cracker crumbs and butter ; press onto bottom of prepared pan . Bake 6 minutes . Cool on a wire rack .
3 . Meanwhile , in a large saucepan , combine cranberries , sugar and water . Cook , uncovered , over medium heat until berries pop , about 12-15 minutes . Add lemon juice . Press cranberry mixture through a food mill into a small bowl ; discard pulp and seeds . Set aside .
4 . For filling , in a large bowl , beat cream cheese , sugar , lemon juice and orange zest until smooth . Add eggs ; beat on low speed just until blended . Pour into crust . Spoon 1 / 4 cup topping over filling ; cut through filling with a knife to swirl . Place springform pan in a larger pan ; add 1 in . of hot water to larger pan .
5 . Bake 55-65 minutes or until center is just set and top appears dull . Remove springform pan from water bath ; remove foil . Cool cheesecake on a wire rack 10 minutes . Carefully run a knife around edge of pan to loosen ; cool 1 hour longer . Pour remaining topping over cheesecake . Refrigerate cheesecake overnight , covering when completely cooled . Remove from pan .
Chef Alex Sapp