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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

CRANBERRY EGGNOG CHEESECAKE

Serves 12

1 1/2 cups fine vanilla wafer crumbs
3/4 cup sugar
1/3 cup butter, melted
5 eggs
1/4 cup orange juice
1/4 cupdark rum
1 envelop unflavored gelatin
3 8-ounce packages cream cheese (light or regular)
2 teaspoons vanilla
1/4 teaspoon nutmeg
1/4 cup cranberry sauce


Combine crumbs and 1/4 cup sugar. Blend well with a fork. Stir in butter. Press evenly into bottom and partway up sides of a 9-inch springform pan. Refrigerate.
Separate 3 eggs, placing whites into a clean large bowl and yolks in a small dish.
Pour orange juice and rum into a heavy bottomed saucepan. Sprinkle gelatin over top. Let stand to soften, about 5 minutes.
Whisk in remaining 1/2 cup sugar, 2 whole eggs and 3 egg yolks.
Stir constantly over medium low heat until sugar dissolves and mixture thickens a little. Remove from heat. Beat cream cheese until smooth.
Beating at high speed, gradually add orange mixture, about ½ cup at a time, until smooth. Beat in vanilla and nutmeg. Beat remaining egg whites until they hold soft peaks.
Place egg whites on top of cheese mixture. Gently fold together, until no lumps of egg white remain.
Pour into chilled shell. Break up cranberry sauce. Dot sauce on surface of cheesecake, then swirl slightly by drawing knife in gentle circles through the sauce.
Refrigerate until set, at least 4 hours. Cheesecake will keep well for 2 days.


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