*  Exported from  MasterCook  *
 
                  CHEESECAKE WITH CRANBERRY JEWEL TOPPING
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 Bon Appetit (November 1994) Typed for
   you by Karen Mintzias
  
 
 
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