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
crumbs
Vz
cup finely chopped
hazelnuts (filberts)
1/ 3
cup butter, melted
3 8-oz. pkg. cream cheese,
softened
3/ t
cup sugar
1 1/ 2
tsp. vanilla
Vz
tsp. ground cardamom
3 eggs, slightly beaten
1
14- to
1 4 1
/
2
- o z .
jar
lingonberries or one
16-oz. can whole
cranberry sauce
2
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.
3
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.
4
Place pan in shallow baking pan. Bake for
40 to 45 minutes or until
2
V
2
inches around edge
appears set when gently shaken.
5
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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