CRANBERRY FUDGE SWIRL CHEESECAKE
Can you believe Thanksgiving is just over a week away?! I can’t wait! Best meal of the year! It’s hard to decide what the best part of a Thanksgiving meal is. Naturally I am a fan of sweet potato casserole. It’s like having an excuse to eat dessert as part of a meal. And then of course we usually have about 3 kinds of potatoes. I love them all. And then there’s dessert. Dessert is always something to look forward to. Always. Normally I like to try and get in on the cooking action, but with my growing belly this year I think I’ll mostly likely sit most of the cooking out. Hopefully I can make dessert though. 🙂
Normally I’d also look forward to the holiday cocktails, but I won’t be able to indulge this year. That’s ok, because ALDI has me covered with their Nature’s Nectar Sparkling Pumpkin Cider. It’s nonalcoholic (though you could spike it) and totally delicious. I’ve been drinking it for years and I always look forward to seeing it in their stores this time of year. For those that aren’t pregnant, they also have wonderfully priced and delicious wines and champagne.
ALDI also has a wonderful selection of baking items for this time of year. I used their dark chocolate morsels in this cheesecake, along with their fresh cranberries. Their low prices are a welcome sight this time of year, when there’s so much going on and so much food to buy.
INGREDIENTS:
CRANBERRY FILLING
2 cups (215g) fresh cranberries
3/4 cup (155g) Baker’s Corner Sugar
1 1/2 tbsp Baker’s Corner Cornstarch
3 tbsp water
CRUST
2 ¼ cups (302g) Benton’s Chocolate Sandwich Cookie crumbs
5 tbsp (70g) Countryside Creamery Salted Butter, melted
CHOCOLATE FUDGE FILLING
6 oz (169g | 1 cup) Baker’s Corner Dark Chocolate Morsels
1/2 tsp Stonemill Vanilla Extract
1/2 cup (120ml) Countryside Creamery Heavy Whipping Cream
CHEESECAKE FILLING
24 ounces (678g) Happy Farms Cream Cheese, room temperature
1 cup (207g) Baker’s Corner Sugar
3 tbsp (25g) Baker’s Corner All-Purpose Flour
1 cup (230g) Friendly Farms Sour Cream
1 tbsp Stonemill Vanilla Extract
4 Goldhen Large Eggs, room temperature
DIRECTIONS:
CRANBERRY FILLING
1. To make the cranberry filling, add the cranberries, sugar, cornstarch and water to a medium saucepan.
2. Cook over medium heat, stirring occasionally until cranberries soften and pop, about 8-10 minutes.
3. Add the cranberry mixture to a food processor and puree until smooth.
4. Press and strain the puree through a fine mesh sieve to remove the skins.
5. Set aside to cool to room temperature.
6................................
For Complete Instructions Please See : www.lifeloveandsugar.com
Normally I’d also look forward to the holiday cocktails, but I won’t be able to indulge this year. That’s ok, because ALDI has me covered with their Nature’s Nectar Sparkling Pumpkin Cider. It’s nonalcoholic (though you could spike it) and totally delicious. I’ve been drinking it for years and I always look forward to seeing it in their stores this time of year. For those that aren’t pregnant, they also have wonderfully priced and delicious wines and champagne.
ALDI also has a wonderful selection of baking items for this time of year. I used their dark chocolate morsels in this cheesecake, along with their fresh cranberries. Their low prices are a welcome sight this time of year, when there’s so much going on and so much food to buy.
INGREDIENTS:
CRANBERRY FILLING
2 cups (215g) fresh cranberries
3/4 cup (155g) Baker’s Corner Sugar
1 1/2 tbsp Baker’s Corner Cornstarch
3 tbsp water
CRUST
2 ¼ cups (302g) Benton’s Chocolate Sandwich Cookie crumbs
5 tbsp (70g) Countryside Creamery Salted Butter, melted
CHOCOLATE FUDGE FILLING
6 oz (169g | 1 cup) Baker’s Corner Dark Chocolate Morsels
1/2 tsp Stonemill Vanilla Extract
1/2 cup (120ml) Countryside Creamery Heavy Whipping Cream
CHEESECAKE FILLING
24 ounces (678g) Happy Farms Cream Cheese, room temperature
1 cup (207g) Baker’s Corner Sugar
3 tbsp (25g) Baker’s Corner All-Purpose Flour
1 cup (230g) Friendly Farms Sour Cream
1 tbsp Stonemill Vanilla Extract
4 Goldhen Large Eggs, room temperature
DIRECTIONS:
CRANBERRY FILLING
1. To make the cranberry filling, add the cranberries, sugar, cornstarch and water to a medium saucepan.
2. Cook over medium heat, stirring occasionally until cranberries soften and pop, about 8-10 minutes.
3. Add the cranberry mixture to a food processor and puree until smooth.
4. Press and strain the puree through a fine mesh sieve to remove the skins.
5. Set aside to cool to room temperature.
6................................
For Complete Instructions Please See : www.lifeloveandsugar.com
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