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Chilled Cranberry Cheesecake

By: An Tonucci

"Whenever I'm invited to an outing involving food, so is my cheesecake. Light in texture, it has deliciously rich flavor. With its cranberry-pink color, it looks too pretty to cut...but don't let that stop you."

Rate/Review | Read Reviews (2)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 1/2 cups graham cracker crumbs
2 tablespoons sugar
2 teaspoons grated orange peel, divided
1/3 cup butter or margarine, melted
1 (.25 ounce) envelope unflavored gelatin
1/4 cup orange juice
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can whole berry cranberry sauce
1 1/2 cups heavy whipping cream

Directions

In a bowl, combine the cracker crumbs, sugar and 1 teaspoon orange peel; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 350 degrees F for 10 minutes. Cool completely. In a small saucepan, sprinkle gelatin over orange juice and let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; cool slightly. Meanwhile, in a icing bowl, c=beat cream cheese and remaining orange peel until blended. Beat in cranberry sauce until smooth. Beat in cooled gelatin mixture; mix well.
In a mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 3-4 hours before serving. Carefully run a knife around the edge of pan to loosen. Remove sides of pan. Refrigerate leftovers.