It's almost Valentine's Day and I've been casting around for a yummy dessert that is a bit different, but has the obligatory red/pink theme going on in honor of Cupid. I think I might have hit on something. This is a nice twist on the cheesecake that I have always used - a cream cheese-based cake that is lemon-y and smooth. This cake, though, has almonds folded into the cheesecake batter to add a bit of a crunch, which I think is very cool. Since I'm making it for a friend who needs gluten-free foods, I'll be using GF gingersnap cookies for the lower crust. The beauty of this dessert is that I'll be able to make it way ahead of time, leaving time to concentrate on the dinner's main course. I still haven't decided on that... stay tuned. It's shaping up to be a nice little Valentine's Day dinner party, though!
Cranberry Almond Cheesecake
adapted from a recipe in Betty Fussell's book 'Food In Good Season'
1 tsp. vanilla extract
1/2 c. gingersnap crumbs
1 c. orange juice
2 tsp. orange zest
3/4 c. sugar
Bring the ingredients to a slow boil, then simmer until the cranberries' skins pop.
Remove from the heat and cool, then place in a food processor and pulse to make a chunky sauce.
Chill and serve.