Citrus Cheesecake with Cranberry Topping
Prep Time 15 mins
Cook Time 30 mins
Serves 15
Difficulty N/A
Ingredients
- 2 cups (500 mL) graham crumbs
- 1/2 cup (125 mL) unsalted butter, melted
- 3 pkgs (225 g each) regular or light cream cheese, softened
- 2 tbsp (30 mL) all purpose flour
- 1 can (300 mL) Original or Low Fat Eagle Brand® Sweetened Condensed Milk
- 1 tsp (5 mL) vanilla extract
- 4 large eggs
- finely grated zest of one orange and one lemon
- Citrus Cranberry Topping:
- 1 can (398 mL) whole berry cranberry sauce
- 1/4 cup (50 mL) freshly squeezed orange juice
- 2 tbsp (30 mL) freshly squeezed lemon juice
Directions
Step 1:
Combine graham crumbs and butter. Press firmly onto bottom 9" x 13" (3.5 L) non-stick pan.
Step 2:
Beat cream cheese in electric mixer on medium speed until light and fluffy. Add flour and mix well. On low speed, add remaining ingredients in order, mixing after each addition just until blended.
Step 3:
Pour batter into pan and bake in preheated 325°F (160°C) oven until set, about 30 minutes. Cool completely in pan on wire rack. Chill 4 hours or overnight. Serve with Citrus Cranberry Topping.
Citrus Cranberry Topping:
Step 4:
Heat all ingredients together in small saucepan, stirring occasionally. Cool. Chill.