While this recipe may sound strange it is tasty and a treat for the eyes. The cranberries make it a festive holiday dessert.
Ingredients
- ½ pound cooked angel hair pasta
- 16 ounces cream cheese, softened
- ¾ cup + ½ cup sugar
- 3 eggs
- 1 tsp vanilla
- 1 tsp orange flavoring
- ¼ tsp salt
- 16 ounces sour cream
- 1 ½ cup raisins
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 2 Tbs cornstarch
- 2 cups cranberry juice
- 2 cups fresh cranberries
- oil or butter to grease the baking dish
Directions
- In a large mixing bowl blend together the ¾ cup sugar, eggs, cream cheese, vanilla, orange flavoring, nutmeg, cinnamon, and salt.
- Fold in the sour cream, raisins, and pasta.
- Pour the cheese mixture into a large, greased baking dish.
- Bake for 45 minutes at 375F.
- To create the topping mix the sugar and cornstarch in a large saucepan.
- Stir in cranberry juice and cook over medium heat, stirring constantly until the mixture thickens and boils. Cook for 1 minute.
- Stir the cranberries into the juice. Reduce heat to low.
- Allow the cranberries to simmer, uncovered, for about 5 minutes (or until the cranberries are tender).
- Allow the pasta cheesecake to cool before cutting and serving.
- Top with the cranberries and fresh whipped cream.
Note: While it may be odd to think of Italian cheesecake it is truly an ancient tradition. It is believed that cheesecake originated in ancient Greece. Cheesecake molds have been found in archaeological digs that date back to 2000 BC. The first recorded mention of cheesecake is in the accounts of the first Olympics (776 BC), when it was served to athletes. But what does that have to do with Italy? As with many things, the Roman Empire embraced the Greek cheesecake and brought it home. As the Romans spread throughout Europe they took their variations of cheesecake with them.
