Cranberry Cheesecake

By akselden

Ingredients

• 1 cup dried cranberries
• 2 cups Biscotti Pie Crust Mix
• 1/2 cup unsalted butter, melted and cooled
• 1 cup sugar
• 2 lb cream cheese, at room temperature
• 1/2 cup orange juice
• 1 Tbs. grated orange zest
• 2 Tbs. orange-flavored liqueur, such as Grand Marnier
• 5 eggs

Preparation

Step 1

In a small saucepan, cover cranberries with water, simmer until soft and plump, about 4 min., then let cool. In a bowl, mix together Biscotti mix and melted butter. Press mixture over bottom and 2" up sides of a 10" diam. spring form pan. Bake in a 350° oven until crust is golden, about 12 min. Transfer to a cooling rack. Leave oven at 350°. In an electric mixer bowl, beat on medium speed the cream cheese and sugar until smooth. Beat in orange juice, orange zest and Liqueur. Add eggs, one at a time, beating well after each. With a rubber spatula, fold in cranberries; spoon mixture into cooled crust. Bake until cheesecake is just set; when the pan is gently shaken, about 1 hour. Transfer to rack and let cool completely. Cover and refrigerate overnight. To serve, remove-pan sides, slip cake onto a serving plate and cut into wedges.