Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

Crust
6 tablespoons butter or margarine
1 1/2 cups finely crushed vanilla wafers (about 33)
Sauce
1 cup granulated sugar
2 tablespoons cornstarch
1 1/2 cups cranberries
1 cup orange juice
Filling
1 cup cottage cheese
16 ounces cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
3 eggs
2 teaspoons orange zest
1 (8 ounce) container vanilla yogurt
For crust, in a small saucepan melt butter or margarine. Stir in crushed vanilla wafers. Spread
mixture evenly into a 9-inch springform pan. Press onto bottom and 1 inch up sides of the pan to form
a firm, even crust. Set pan aside.
For sauce, in a medium saucepan stir together 1 cup sugar and the cornstarch. Stir in cranberries and
orange juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes
more. Remove 3/4 cup of the sauce; cool slightly. Meanwhile, cover and chill remaining sauce in the
refrigerator until serving time.
Place the 3/4 cup sauce in a blender container or food processor bowl. Cover and blend or process until
smooth. Set the puréed sauce aside. Wash the blender container or food processor bowl.
For filling, place cottage cheese in the blender container or food processor bowl. Cover and blend or
process until smooth. Transfer cottage cheese to a large mixing bowl. Add cream cheese, 1 cup sugar,
flour and vanilla extract. Beat with an electric mixer on medium to high speed until combined. Add
eggs all at once. Beat on low speed just until combined. Stir in orange peel.
Pour half of the filling into the crust-lined springform pan. Drizzle puréed sauce over the filling in the
pan. Carefully top with the remaining filling, covering sauce as much as possible. Then place on a
shallow baking pan on the oven rack. Bake at 375 degrees F for 45 to 50 minutes or until center
appears nearly set when shaken.
Remove springform pan from baking pan. Cool cheesecake in springform pan on a wire rack for 15
minutes. Loosen crust from sides of the pan and cool for 30 minutes more. Remove sides of the
springform pan. Cool completely, then chill in the refrigerator for at least 4 hours before serving.
Jut before serving, spread cheesecake with vanilla yogurt. Top with some of the chilled cranberry
sauce. Pass remaining sauce.
Cranberry Ribbon Cheesecake 135
Makes 12 to 16 servings.
Ultimate Cheesecakes
Cranberry Ribbon Cheesecake 136

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