cheesecake with berry sauce
A brandy-eggnog filling and a lively cherry-cranberry sauce make this cheesecake« charmer.
Prep: 30 min.
Bake: 50 min.
M akes
12
servings
11
/2
cups finely crushed
vanilla wafers
Vs
tsp. ground nutmeg
V 4
cup butter, melted
2
8
-oz. pkg. cream cheese,
softened
V i
cup sugar
2
tsp. cornstarch
1
tsp. vanilla
Vi
tsp. ground nutmeg
3 eggs
3/4
cup regular or reduced-
fat dairy eggnog
2
Tbsp. brandy or rum
Berry Sauce
1 Preheat oven to 350°F. In medium bowl,
combine crushed vanilla wafers and
Vs
teaspoon
nutmeg. Stir in melted butter. Press mixture onto
bottom and 1 to
IV
4
inches up side of 8-inch
springform pan.
2
In large bowl, combine cream cheese, sugat',
cornstarch, vanilla, and
Vi
teaspoon nutmeg. Beat
with electric mixer on medium speed until
combined. Add eggs all at once; beat on low speed
just until combined. Stir in eggnog and brandy.
Pour into crust-lined pan.
3
Place pan in shallow baking pan. Bake for
50 to 60 minutes or until center appears nearly
set when gently shaken.
4 Cool on wire rack for 15 minutes. Loosen
crust from side; cool for 30 minutes. Remove side
of pan; cool cheesecake. Cover and chill for 4 to
24 hours. Before serving, prepare Berry Sauce.
Spoon sauce over cheesecake.
Berry Sauce: In small saucepan, combine one
12-ounce jar sweet cherry preserves (not low-
calorie) and 1 cup fresh cranberries. Cook and
stir over medium heat until preserves are melted
and cranberries just start to pop. Remove from
heat. Stir in 1 tablespoon brandy or rum. Serve
warm or chilled.
PER SERVING: 387 cal., 21
3
total fat
(11
s sat. fat), 113 m
3
chol., 211 m
3
sodium,
42
3
carb., 1
3
fiber,
6
3
pro.
47
great cheesecakes
