Cranberry Orange Cheesecake
Posted by: Elaine Thu, 29 Apr 2004, at 3:07 p.m.
 

Impress your guests with this delicious and refreshing twist on the classic cheesecake!

1 1/2 cups (about 36 wafers) vanilla wafer crumbs
1/4 cup sugar
1/3 cup margarine or butter, melted
4 (8-ounce) packages cream cheese, softened
1 (14-ounce) can Eagle Brand® Sweetened Condensed Milk (NOT evaporated milk)
4 eggs
1/4 cup lemon juice
1 1/2 cups fresh or frozen cranberries finely chopped
1 teaspoon grated orange rind

Preheat oven to 300°. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch springform pan.
In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand® until smooth. Add eggs and lemon juice; mix well. Stir in cranberries and rind. Pour into prepared pan.
Bake 1 hour and 15 minutes or until center is set. Cool. Chill. Garnish as desired. Refrigerate leftovers.

Notes: Tip: Add elegance to this cheesecake by placing cheesecake on a large serving plate and adding fresh slices of orange and whole cranberries on the plate to create a "wreath" like border. Top center of cheesecake with a few slices of oranges and cranberries too, if desired. Makes an excellent table center piece for a dinner party.