|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Cranberry and Pumpkin or Winter Squash Cheesecake|
|Contributed by: gulfcoastguy||Added: Jan 09, 2008 at 07:19 PM|
How to make it:
- 1 cup fresh or frozen cranberries
- 1/4 cup vegetable glycerine or agave nectar plus 1/3 cup of the same
- 24 ounces cream cheese or neuchaftel cheese (according to food lists), at room temperature
- 5 large eggs
- 2/3 cup sour cream
- 1 cup pureed pumpkin or winter squash like butternut(thick)
- 1 teaspoon ground ginger
- 1 recipe Faux Graham Cracker Crust for Cheesecakes(see recipebase])
- Make crust and place in a 10 inch spring form pan. Pre bake as per instructions and allow it to cool.
- In a saucepan combine cranberries and 1/4 vegetable glycerine or agave nectar.
- Heat for 10 minutes till berries pop and sauce thickens.
- Let cool completely.
- In a bowl beat cream cheese and 1/3 cup vegetable glycerine till smooth.
- Add eggs and sour cream and beat till smooth.
- Put 1 cup of this batter into a blender.
- Add squash/pumpkin puree and ginger to remaining batter and mix.
- Pour this batter into the cheese cake pan.
- Add the berries mixture to the blender and blend.
- Pour this mixture on top of the other cheesecake mixture.
- Using a butter knife swirl the cranberry mixture in a spiral pattern.
- Bake at 325F for approximately 1 hour until the center is still somewhat jiggly.
- Turn off the oven and leave the oven door open for 2 hours until the cake cools.
- Take out of the oven and cool completely then refrigerate.
A list of potential modifications: neuchaftel or possibly chevre(soft goat cheese) instead of cream cheese, pecans or walnuts instead of almonds in the crust, possibly yogurt for the sour cream. I know it is kind of long and you might have to taste the batter and adjust the sweetness. I don't know a substitute for the sour cream. Maybe the other GT's can come up with one. Yogurt?