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Cranberry Tangerine Cheesecake

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
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    Posted: 08 December 2012 at 10:11
 
 
Good Morning, Buongiorno,
 
 
 
Looking for a wonderful cheesecake, then try this one ...
 
 
Cranberries crown many desserts this time of year, and this festive chocolate wafer cheesecake is far from a slouch on the Chrismtas Season Table.
This stunner with a black wafer crust, cranberry, orange and tangerine with swirling zest rolls, is quite a pretty cake, if I say so myself. This was a favorite cream cheese cake when we lived in San Francisco, California many years ago.
 
 
 
 
The crust is chocolate, and the
topping is fruited with cranberries, and
decorated with swirls of tangerine and
orange. However, the colors are
similar except for Crust.
 
 
 
Here is the recipe ...
 
CRANBERRY ORANGE & TANGERINE CHOCOLATE WAFER CRUST CHEESECAKE ...
 
CRUST ...
 
1 NINE OUNCE BOX DARK CHOCOLATE WAFER COOKIES, BROKEN INTO TINY BITS
2 OUNCES BITTERSWEET OR SEMISWEET CHOCOLATE COARSELY CHOPPED
5 TBLSPS UNSALTED BUTTER MELTED
 
FILLING ...
 
4 eight ounce packages of cream cheese room temperature
 1 cup sugar
3 tblsps. all purpose flour
4 large eggs
1 tsp. grated orange zest
1 tsp. grated tangerine peel
1 tsp. vanilla extract
 
TOPPING ...
 
1/2 cup sugar
3 tblsps. water
1 tsp. cornstarch dissolved in 1 tblsp. water
2 cups fresh cranberries
1/2 tsp. grated tangerine or orange zest
 
FOR CRUST ...
 
1)Preheat oven to 375 degrees farneheit.
2) Finely grind the wafers / cookies and chocolate in the Food Processor.
3) Add the butter, blend until moist clumps form.
4) Using plastic wrap as aid, press crumb mixture onto bottom and 1 1/4 inch up sides of a nine inch diameter spring form pan with 2 1/4 inch high sides.
5) Bake until set, 8 mins.  
6) cool completely.
 
FOR FILLING ...
 
1) increase oven temperature to 350 degrees farenheit
2) wrap  layers of heavy duty foil around the bottom and up sides of spring form pan.
3) Using Electric Stand Up Mixer, beat the cream cheese an sugar in a large bowl until light and then, beat in the flour.
4) Now beat in the eggs, one at a time; just until blended, and beat in the citrus peels and the vanilla extract.
5) pour the filling into the crust; place spring form pan in large roasting pan
6) fill with hot water to come half way up sides
7) bake up until the filling is just set in the centre howver still moves slightly, 5o to 55 mins.
8) remove the cake from the oven & water bath, and transfer to rack to cool completely about 4 hours.
9) then, cover the cake and chill overnight before using.
 
FOR TOPPING ...
 
1) stir sugar and water in medium saucepan over med. low heat until sugar dissolves.
2) increase heat to medium, add cornstarch mixture and bring to simmer
3) add cranberries, cook until they pop, 3 mins. and stir in the orange and tangerine peel
4) cool completely
5) cover and chill overnight
6) run knife around top edge of the cheesecake to loosen and release pan sides
7) top cheesecake with cranberries and cranberry mixture and chill 1 hour until set.
 
This is a beautiful black, red, orange and orange yellow topped cheesecake, and adorn with Mint Leaves.
 
*** I shall post a photo of the cheesecake, when I prepare it during the Christmas Holidays.
 
Kindest,
Margi.  
 
 
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