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Cranberry Cove Cheesecakes

Submitted by: Mary on 11/09/2004
2164 views
2.76 avg rating
178 votes
 
 
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Ingredients

CHEESECAKES:

6 Ramekin molds
1 C Splenda
Pinch of salt
1 1/2 lbs Cream cheese
1/2 C Sour cream
3 Eggs
2 Egg yolks
5 ozs Heavy cream
1 T Vanilla extract
CRANBERRY MARMALADE:

1 lb Cranberries
2 C Crystal Light Sunrise prepared
1 C Splenda
3 Cinnamon sticks
Pinch of ground cloves
1 t Gelatin

Directions

CHEESECAKES:



In a mixer with paddle attachment, soften the cream cheese. Scraping down the sides of the mixing bowl after each addition, add splenda, salt, and sour cream, one ingredient at a time.



Incorporate the eggs, scrape down the sides of the bowl.



Add heavy cream and vanilla, scrape down the sides of the bowl.



In a 6 oz ramekin, place 2 ozs of the cranberry marmalade. Over the top, place 3 ozs cheesecake filling. Repeat process with the remaining 5 ramekins.



Place filled ramekins in a water bath. Place in a preheated 300F degree oven on the center rack. Bake for 1 hour. Check for doneness by testing for the filling to feel firm to the touch.



Remove from the oven and place in the refrigerator overnight.



To unmold, run a warm knife around the edges, tap on the counter a few times and invert onto a platter.



Garnish with orange zest.

Additional Information

CRANBERRY MARMALADE:



Combine equal parts of gelatin to warm water and let stand for 3 minutes.



Combine all in a saucepan and cook over medium heat. Reduce sauce until cranberries pop and sauce becomes slightly thick.



Remove from heat and cool before placing in the ramekin molds.

Servings

6

Calories

8.5

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

You will only use 12 ozs of the cranberry marmalade, save extra for another use.
 
 
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