Recipes

Cranberry Topping:

1. Place the cranberries, sugar, vanilla, orange juice, and cornstarch in a medium saucepan.
2. Place over medium high heat, stirring occasionally, until berries burst and sauce thickens.
3. Set aside to cool.

Crust:

1. Preheat oven to broil.
2. On a rimmed baking sheet, spread the oats and almonds.
3. Place under a broiler for 1-2 minutes, (stirring halfway through). Remove immediately when lightly toasted.
4. Allow oven temperature to reduce to 350 ° F.
5. Place the toasted almonds and oats in a food processor fitted with blade and pulse until fine.
6. Place the oat/almond mixture into a medium mixing bowl and add the remaining ingredients.
7. Press the mixture onto the bottom and halfway up the sides of a 9” spring form pan.
8. Bake in a 350 ° F oven for 15-17 minutes.
9. Set aside on a baking sheet to cool slightly.

Cheesecake:

For the cheesecake, have all ingredients at room temperature.

1. Place a small casserole pan on the bottom shelf of the oven, fill halfway with water.
2. Preheat oven to 325 ° F.
3. In a food processor, pulse the cream cheese and sour cream until smooth.
4. Add in the sugar and pulse until incorporated (3-4 pulses).
5. Add in the eggs one at a time, pulsing just enough to incorporate.
6. Pour mixture into a bowl and fold in the vanilla, salt, and orange zest. Gently pour into prepared crust pan that has been placed on top of a baking sheet.
7. Place several spoonfuls of the cranberry mixture on top of batter and gently pull a knife through to swirl. (There will be leftover cranberry sauce.)
8. Bake at 325°F for 55-60 minutes, or until center 3-4” is slightly quivery. (This will set as cheesecake cools.)
9. Gently run a smooth knife along outer edges to prevent cracking.
10. Turn the oven off and allow cheesecake to cool inside the oven 2 hours with the door halfway open.
11. Once cooled, allow cheesecake to chill, covered in the refrigerator for 3-4 hours.
12. After cheesecake has chilled, unmold from pan and serve. Serves 8-12.