Recipes for Nov. 18

Cranberry Swirl Cheesecake

1/4 c. butter or margarine

2 T. sugar

1 c. vanilla wafer crumbs, about 24 wafers

Microwave the butter on high in an uncovered 8-inch round microwave baking dish for 45-60 seconds or until melted. Stir in crumbs and sugar. Press into the bottom and 1/2 inch up sides of the dish. Microwave on high for 1 to 1½ minutes or until hot. Set aside.

Cheesecake:

1 c. cranberries

1/3 c. sugar

1/4 c. water

1 T. strawberry or raspberry gelatin

2 - 8 oz. pkgs. cream cheese

1/2 c. sugar

2 eggs

1 tsp. vanilla

Combine the cranberries, 1/3 cup sugar and water in a 2-cup glass measure. Microwave on high, uncovered, for 3-4 minutes or until berries begin to pop, stirring once. Stir in gelatin. Set aside. Microwave on high the cream cheese in a 2-quart bowl for 1½ to 2 minutes or until softened, stirring once. Beat in ½ cup sugar. Add eggs, one at a time, beating well after each. Stir in vanilla. Microwave on high, uncovered, for 3 to 3 ½ minutes or until steaming hot, stirring twice. Pour into crust. Carefully spoon cranberries over cream cheese mixture. Swirl carefully with knife, not going deep enough to disturb the crust. Cover with plastic wrap. Microwave on high for 3 to 3 ½ minutes or until edges are set, rotating the dish once.

Topping

1 c. sour cream

3 T. sugar

Combine the sour cream and sugar in a 2-cup glass measure. Blend well. Microwave on high, uncovered, for 45 to 60 seconds or until heated. Carefully spoon over cheesecake; spread evenly. Cool and refrigerate until well chilled.

Lori Berrigan, Mountain Iron

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