Ingredients
- 1 1/2 cup finely crushed vanilla wafers
- 6 tablespoon butter
- 1 cup sugar
- 2 tablespoon cornstarch
- 2 cup cranberries
- 1 cup orange juice
- 1 cup cottage cheese
- 2 cup packages cream cheese, 8 ounce
- 1 cup sugar
- 2 tablespoon flour
- 2 teaspoon vanilla
- 3 teaspoon eggs
- 2 teaspoon grated orange zest
Preparation
Baking Directions:
Combine vanilla wafers and butter, press into bottom of 9-inch springform pan and set aside.
In medium saucepan stir together 1 cup sugar and the cornstarch.
Stir in cranberries and orange juice.
Cook and stir over medium heat until mixture get thick and bubbly and the cranberries burst open.
Reduce heat and continue to cook stirring constantly for 2 minutes.
Remove 3/4 cup of the sauce and refrigerate the rest.
Process 3/4-cup of sauce in food processor until smooth.
Place cottage cheese in the food processor and process until smooth.
Transfer to large mixing bowl.
Add cream cheese, 1-cup sugar, flour and vanilla.
Beat with an electric mixer until smooth.
Add eggs and beat on low speed until combined.
Stir in orange zest.
Pour half the cream cheese mixture into the pan.
Drizzle pureed cranberry sauce over filling.
Carefully spoon remaining cheese mixture over sauce.
Place in a shallow baking pan bake at 375 degrees for 45-50 minutes or until center appears almost set.
Cool in pan on wire rack for 1 hour.
Cover and chill for at least 4 hours.
Remove cake from pan and serve with remaining sauce.
Display directions:I like to display this cake on a crystal cake pedestal.
I have lovely square one that I use for it.
I place the cake on the pedestal.
Then I pour some of the extra sauce on top of the cake.
For garnish, I usually use curls of orange zest and sugared fresh cranberries.
If available I would also garnish with some kumquats.
When plating this I top each piece with some of the sauce and a few fresh sugared cranberries and orange zest.
