Restaurant and Clone Recipes
Restaurant Recipes W
Wyndham Buttes Restaurant Cranberry Cheesecake
Source: Wyndham Buttes Resort, Tempe, Arizona
6 ramekin molds
1 cup sugar
Pinch of salt
1 1/2 pounds cream cheese
1/2 cup sour cream
3 eggs
2 egg yolks
5 ounces heavy cream
1 tablespoon vanilla extract
12 ounces Cranberry Marmalade (See recipe below.)
In a mixer with paddle attachment, soften the cream cheese. Scraping down the
sides of the mixing bowl after each addition, add sugar, salt and sour cream,
one ingredient at a time. Incorporate the eggs; scrape down the sides of the
bowl. Incorporate the egg yolks; scrape down the sides of the bowl. Add heavy
cream and vanilla; scrape the sides of the bowl.
In a 6-ounce ramekin, place 2 ounces Cranberry Marmalade. Over the top, place
3 ounces cheesecake filling. Repeat process in the remaining 5 ramekins.
Place ramekins in a water bath. Place in a preheated 300 degrees F oven on the
center rack. Bake for 1 hour. Check for doneness by the testing for the filling
to feel firm to the touch.
Remove from the oven and place in the refrigerator for 6 hours or overnight.
To unmold, run a warm knife around the edges, tap on the counter a few times
and invert onto a platter. Serve each as a dessert course or cut in half and
serve buffet-style.
Makes 6 (5 ounce) servings.
Cranberry Marmalade:
1 pound cranberries
2 cups orange juice
1 cup sugar
3 cinnamon sticks
Pinch of ground cloves
1 teaspoon gelatine
Combine equal parts of gelatin to warm water and let bloom for 3 minutes. Combine
all in a saucepan and cook over medium heat. Reduce until cranberries pop and
sauce becomes slightly thick. Pull from heat and cool before placing in the
ramekin molds.
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