lingonberry cheesecake
Tart red lingonberries grow wild in cooler climes, such as those in Scandinavia, Canada, and Maine.
Prep: 30 min.
Bake: 40 min.
I Preheat oven to 350°F. In medium bowl,
combine graham cracker crumbs and hazelnuts.
Stir in melted butter. Press mixture onto bottom
M akes 12 servings
of 9-inch springform pan. Bake for 10 minutes.
Cool on wire rack.
1% cups graham cracker
cup finely chopped
hazelnuts (filberts)
1/ 3
cup butter, melted
3 8-oz. pkg. cream cheese,
3/ t
cup sugar
1 1/ 2
tsp. vanilla
tsp. ground cardamom
3 eggs, slightly beaten
14- to
1 4 1
- o z .
lingonberries or one
16-oz. can whole
cranberry sauce
Meanwhile, in large bowl, combine cream
cheese, sugar, vanilla, and cardamom. Beat with
electric mixer on medium speed until smooth.
Stir in eggs just until combined.
In small saucepan, heat lingonberries over low
heat until softened, stirring occasionally. Drain
through sieve, reserving syrup and berries.
(If using cranberry sauce, add enough cranberries
to syrup to make -%
cup.) Cover and chill syrup
until ready to serve. Stir berries into cream cheese
mixture. Pour mixture into prepared pan.
Place pan in shallow baking pan. Bake for
40 to 45 minutes or until
inches around edge
appears set when gently shaken.
Cool on wire rack for 15 minutes. Loosen
cheesecake; cool for 30 minutes. Remove side of pan;
cool cheesecake. Cover and chill for 4 to 24 hours.
To serve, stir berry syrup; spoon over cheesecake.
PER SERVING: 445 cal., 31 g total (at (16 g sat. fat), 129 mg chol., 276 mg
sodium, 37 g carb., 2 g fiber, 7 g pro.
great cheesecakes
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