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Cranberry-and-Honey Cheesecake with Caramelized Raspberry Vinaigrette

Cranberry-and-Honey Cheesecake with Caramelized Raspberry Vinaigrette
 
Yield:
4 doz. cheesecakes or 48 servings, one individual cheesecake each

Ingredients

Ingredients Weights Measures
Crust
NABISCO Graham Cracker Crumbs 13 oz. 3 cups
unsalted butter, melted 4-1/2 oz. 1/2 cup + 1 Tbsp.
sugar 2 oz. 1/4 cup
ground cinnamon - 1/2 tsp.
Cheesecake
dried cranberries 6-1/2 oz. 1-1/2 cups
PHILADELPHIA Original Cream Cheese, softened 3 lb. -
sugar 2 oz. 1/4 cup
wildflower honey 5-1/4 oz. 1/2 cup
pure maple syrup 2-1/2 oz. 1/4 cup
vanilla - 1 Tbsp.
eggs - 7 each
Caramelized Vinaigrette
sugar, divided 14 oz. 1-3/4 cups
red raspberry vinaigrette, divided 12 oz. 1-1/4 cups
orange-flavored liqueur - 1 Tbsp.

Directions

CRUST:
COMBINE all ingredients. Spoon crumb mixture evenly into 48 (2-3/4-inch) muffin cups (or 24 muffin cups for trial recipe). Press crumb mixture firmly onto bottom of each cup.

BAKE in 300ºF-convection oven 3 to 5 min. or until lightly browned. Set aside to cool while preparing filling.

CHEESECAKE:
SOAK cranberries in warm water 10 min. or until softened. Meanwhile, place cream cheese, sugar, honey, maple syrup and vanilla in 6-qt. bowl of mixer fitted with paddle attachment. Beat on medium speed 1 to 2 min. or until well blended, stopping occasionally to scrape down side of bowl. Add eggs, one at a time, mixing on low speed after each addition just until blended.

DRAIN cranberries; spoon evenly over Crusts in muffin cups. Portion one #12 scoop (3 oz.) of the cream cheese batter over cranberries in each cup. Place in preheated 350ºF-convection oven. Immediately reduce oven temperature to 325ºF.

BAKE 18 to 20 min. or until centers are almost set. Cool completely.

CARAMELIZED Vinaigrette: Mix 3/4 cup of the sugar and 1/4 cup of the vinaigrette in small saucepan. Bring to boil on medium heat. Reduce heat to low; simmer until mixture is reduced and caramelized. (Mixture will become gummy, then will become thinner and darker in color as it caramelizes.)

STIR in remaining 1 cup vinaigrette, remaining 1 cup sugar and the liqueur. Cook and stir on low heat until sugar is dissolved. Cool completely. Pour into plastic squeeze bottle.

DRIZZLE about 1 tsp. of the Caramelized Vinaigrette over center of each Cheesecake just before serving.

Kraft Kitchens Tips

Make Ahead
Cheesecakes can be stored, covered, in refrigerator up to 2 days before serving.
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