Cranberry-Orange Cheesecake

12 Servings

1 c cranberries, Dried
2 c graham cracker crumbs
1/2 c butter, melted
1 1/4 c sugar
2 T sugar
2 lb cream cheese, room temperature
1/2 c undiluted frozen orange juice concentrat, thawed
1 T orange zest, grated
2 T orange flavored liqueur
5 ea eggs
2 c sour cream

Place the dried cranberries in a small heavy saucepan and add water to cover; bring to a simmer. Cook the cranberries until plump and soft (about 4 minutes). Cool; drain.

Preheat oven to 350F. In a bowl, combine th crumbs, melted butter, and 1/4 cup of sugar.
Mix well. Press the crumbs over the bottom and 2" up the sides of a 10" springform pan. Bake until just golden (about 12 minutes). Cool on rack; leave the oven on set at 350F.

In an electric mixer bowl, with the mixer on medium speed, beat together the cream cheese and 1 cup sugar until smooth. Beat in the orange juice concentrate, orange zest, and liqueur until well mixed.
Add the eggs, one at a time, beating well after each addition. Fold in the drained, cranberries. Spread the cream cheese mixture into the cooled crust. Bake on middle rack of oven until the cheesecake is just set when pan is gently shaken (about 1 hour). Cool slightly on rack. Leave oven on.

In small bowl, stir together the sour cream and 2 tablespoons sugar. Pour over cheesecake top and bake until sour cream is set (about 5 minutes). Remove; cool on rack. cover and refrigerate.

Wisconsin State Fair