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Lingonberry Cheesecake

Makes: 12 servings
Prep 30 mins Bake 350°F 40 mins Cool 2 hrs Chill 4 hrs
Lingonberry Cheesecake
Ingredients
  • 1 1/4  cups  graham cracker crumbs
  • 1/2  cup  finely chopped hazelnuts (filberts)
  • 1/3  cup  butter, melted
  • 3 8  ounce package  cream cheese, softened
  • 3/4  cup  sugar
  • 1/2  teaspoon  ground cardamom
  • 1 1/2  teaspoons  vanilla
  • 3  eggs, slightly beaten
  • 1 14 - 14 1/2 ounce jar  lingonberries or one 16-ounce can whole cranberry sauce
Directions

1. Preheat oven to 350 degree F. For crust, in a small bowl combine graham cracker crumbs, hazelnuts, and butter. Press into bottom of a 9-inch springform pan. Bake for 10 minutes. Cool on wire rack. For filling, in a large mixing bowl beat cream cheese, sugar, cardamom, and vanilla until smooth. Stir in eggs.

2. In a small saucepan heat lingonberries or cranberries over low heat until melted or completely softened; stir occasionally. Strain syrup from berries. (Cranberries have less syrup, so if using them, add enough cranberry mixture to drained syrup to make 3/4 cup.) Cover; chill syrup. Reserve berries. Stir strained berries into cream cheese mixture. Pour cream cheese mixture over baked crust. Place springform pan in a shallow baking pan. Bake for 40 to 45 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.

3. Cool in springform pan on wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove the sides of the pan and cool cheesecake completely. Cover and chill at least 4 hours before serving. Stir reserved syrup; spoon over servings of cheesecake. Makes 12 servings.

Nutrition Facts (Lingonberry Cheesecake)
  • Servings Per Recipe 12,
  • cal. (kcal) 445,
  • Fat, total (g) 31,
  • chol. (mg) 129,
  • sat. fat (g) 16,
  • carb. (g) 37,
  • Monosaturated fat (g) 11,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 27,
  • pro. (g) 7,
  • vit. A (IU) 972,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 276,
  • Potassium (mg) 166,
  • calcium (mg) 61,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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