- This holiday dazzler from Big Cedar Lodge in Ridgedale, Missouri, tastes as good as it looks. The dark chocolate cookie crust and ruby-red berries add dramatic flair to the orange-flavor filling. Since the cake keeps well for two days, this is a great make-ahead dessert.❤ With love and full tummies ~ Mama Bear ❤~ * ~ * ~ * ~Let's Get Cooking!~ * ~ * ~ * ~✨Share this post and let’s spread the joy of authentic home cooking! ✨Servings: 16 | 3 Net Carbs
- Ingredients :
Crust
- 1 9 - ounce package chocolate wafer cookies, broken (GF: choose gluten free wafers)
- 2 ounces bittersweet or semisweet chocolate, coarsely chopped
- 5 tablespoons unsalted butter, melted
Filling
- 4 8 - ounce package cream cheese, softened
- 1 1/2 cups sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons finely shredded orange peel
- 1 teaspoon vanilla
- 4 eggs
Topper
- 1/2 cup sugar
- 1 teaspoon cornstarch
- 3 tablespoons water
- 2 cups fresh cranberries
- 1/2 teaspoon finely shredded orange peel
Instructions:
Crust:
- In a food processor, combine cookies and chocolate. Cover; process until finely ground. Add butter. Cover; process with on/off turns until moist clumps form. If you like, use plastic wrap as an aid to press crumb mixture onto the bottom and about 1 1/4 inches up the sides of a 9-inch springform pan (with 2 3/4-inch-high sides). Bake in a 325 degrees F oven for about 8 minutes or until set. Remove from the oven; cool completely.
- Increase the oven temperature to 350 degrees.
- Wrap two layers of heavy-duty foil around bottom and up the sides of the springform pan.
Filling:
- In an extra-large mixing bowl, beat cream cheese with an electric mixer on medium to high speed until smooth. Add 1 1/2 cups sugar, the flour, 2 teaspoons orange peel and the vanilla. Beat cream cheese mixture until well combined. Add eggs, one at a time, beating on low speed just until combined.
- Pour filling into crust-lined pan.
- Place springform pan in a large roasting pan. (Make sure there is a least 1 inch between springform pan and the edges of roasting pan.)
- Place the roasting pan on oven rack. Carefully pour enough hot tap water into roasting pan to come halfway up the sides of the springform pan.
- Bake in a 350 degrees F oven for 60 to 70 minutes or until edge of cheesecake is firm and center appears nearly set when lightly shaken.
- Remove pan from water bath; transfer to a wire rack and cool 15 minutes. Remove foil. Use a small metal spatula to loosen cheesecake from sides of pan. Cool for 30 minutes more. Remove sides of pan and cool about 2 hours or until completely cooled. Cover cheesecake with plastic wrap and chill overnight before serving.
- (Can be stored in refrigerator for up to 2 days.)
Topping:
- In a medium saucepan, combine 1/2 cup sugar and the cornstarch. Stir in the water. Cook and stir over medium-low heat until thickened and bubbly. Add cranberries. Bring to boiling; reduce heat. Boil gently, uncovered, over medium-high heat for 3 to 4 minutes or until cranberries pop, stirring occasionally. Stir in the 1/2 teaspoon orange peel. Remove from heat; cool completely. Cover and chill overnight. (Can be stored in refrigerator for up to 2 days.)
- To serve, top cheesecake with cranberry topping. Cut into wedges. If you like, clean knife between each cut.
