-
1
For crust Preheat oven to 350 oF Combine cookie crumbs and butter.
-
2
Press onto bottom andamp; part way up sides of 9-inch springform pan.
-
3
Bake 8 to 10 min.
-
4
or until golden.
-
5
Cool completely For filling: Combine 1/2 cup sugar, gelatin and salt in a medium-sized heavy saucepan.
-
6
Beat egg yolks slightly andamp; and combine with eggnog; gradually stir into gelatin i mixture.
-
7
Cook over low to med heat, stirring constantly, until gelatin is dissolved andamp; thickened.
-
8
Do not boil.
-
9
Remove from heat and cool slightly.
-
10
Beat cream cheese, orange peel andamp; vanilla until fluffy.
-
11
Stir in cooked mixture until well blended.
-
12
Refrigerate until mixture mounds when dropped from a spoon.
-
13
Beat egg whites and cream of tarter until frothy.
-
14
Gradually beat in remaining 1/2 cup sugar; beat until stiff and glossy.
-
15
Beat cream until stiff peaks form .
-
16
Fold whites and whipped cream into cream cheese mixture.
-
17
Puree cranberry sauce in food processor or blender until smooth.
-
18
Spoon 13 of cream cheese mixture into crust.
-
19
Top with 13 cranberry puree.
-
20
Swirl cranberry mixture into cream cheese mixture using a spatula.
-
21
Repeat layers twice.
-
22
Refrigerate Several hours or overnight.
-
23
To serve: Place cake on serving plate.
-
24
Loosen sides of cake with a spatula.
-
25
Carefully remove sides of pan.
-
26
Refrigerate until serving time.
