Christmas Cheesecake

We are having a family Christmas dinner this weekend

in order to accommodate various family members'

travel on Christmas.

I have been asked to provide dessert.

I found this recipe of Betty Rosbottom on the internet.

First, I marinated dried cranberries, golden raisins, and apricots (the recipe also called for currants but I could not find any) in orange liguor for 2 hours.

I mixed one cup each of finely ground pecans, graham cracker crumbs, and confectioner's sugar in a 10 inch springform pan.



I added 8 tablespoons of melted unsalted butter, mixing it well with a fork

and packed it well with my fingers on the bottom and half way up the sides of the pan.

I placed 1 1/2 pounds of room temperature cream cheese and 1 cup of sugar into the mixer bowl beat for a few minutes until the mixture was smooth and creamy.

I added 4 large eggs and mixed just long enough to incorporate the eggs.

I drained the marinated fruits and folded them into the cheesecake mixture.

The mixture was poured into the prepared pan

and baked in a 300 degree oven for 55 minutes.

At the end of the baking time I removed the cake from the oven

and spread a mixture of 16 ounces of sour cream and 3/4 cup sugar which had been whisked together, over the top of the warm cake.

The cake was returned to the 300 degree oven for 10 minutes

and then removed to allow it to cool to room temperature.

I then decorated the cake with additional dried fruit.

The cake will be stored in the refrigerator

for 2 days before being served.

The recipe describes the cake as

rich, indulgent, and irresistible.

I sure hope so!

Merry Christmas