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Debra's Holiday Cheesecake: a twist on Grandma's fruitcake! Print

The holidays are just around the corner and most of us are beginning to think about our holiday baking and- oh no - not another fruit cake! A couple years ago I developed a cheesecake recipe that fit with the holidays and some of the things I do like about a fruit cake and also an old favorite of mine, the hermit bar.

The cheesecake incorporates several dried fruits and lots of spice, but the creaminess of the cake gives it a certain elegance. I encourage you to try this cheesecake- I call it a Hermit Cheesecake and do away with the dreaded fruit cake! Now, for those of you who do like fruit cake, you will also love this cheesecake and so will your dinner guests. Hermit Cheesecake
Ingredients
40 oz cream cheese, softened
1 1/4cup brown sugar, packed
2 tbsp flour
1/2 tsp each, cinnamon and ginger
1/4 tsp each, nutmeg and cloves
1 tsp vanilla
5 eggs
1/2 cup cranberries, finely chopped
1 cup dried apricots, finely chopped
Crust
about 24 gingersnaps, finely ground
4 tbsp margaine, melted
1/4 cup dried currants
Method:
Crust- Mix all ingredients in bowl. Press into bottom of 9in. springform pan that has been sprayed with pan spray. Set aside in refrigerator.
Cake-Using a mixer or food processor, cream the cream cheese, sugar, flour and spices until smooth. Add the eggs and vanilla to the bowl and mix until blended. Add the cranberries and apricots and mix thoroughly. Pour mixture into prepared pan with crust and bake at 300 for one hour. Cake should be just set in the center. Turn off oven and leave cake in oven with the door cracked for about one hour, or until cake is almost room temperature. Refrigerate at least 12 hours before serving.
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3.21 Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."

 
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