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Food & Drink

Pig Out with These Alternative Thanksgiving Recipes

Photo: Casey Howell, License: N/A

Casey Howell

Clockwise: Ginger-cranberry cheesecake, Thai-style marinated rib, apples on piggyback, rice, butternut squash and bacon jam


Topping
3/4 teaspoon unflavored gelatin
3 1/2 cups (12 ounces) fresh cranberries, rinsed
2/3 cup plus 1 tablespoon sugar
1 tablespoon fresh ginger, grated
1/3 cup plus 1 tablespoon water

Filling
2 eight-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
3 large eggs at room temperature
1 eight-ounce container sour cream at room temperature
1 teaspoon vanilla
1/2 cup cranberry-ginger liquid reserved from topping

Preheat oven to 350 degrees. Pulse cookies in food processor until ground to crumbs. Add butter, sugar and salt, and pulse to combine. Spread cookie crumb mixture on bottom of 9-inch springform pan and firmly press to adhere. Press excess crumb mixture along sides of pan to form crust. Bake crust 10-15 minutes in oven. Can be made three days in advance.

While crust is baking, bring cranberries, 1/3 cup water, sugar and ginger to boil in a heavy saucepan. Meanwhile, in small bowl sprinkle gelatin over 1 tablespoon water and let stand about 1 minute. Remove cranberries from heat and reserve 1/2 cup liquid. Add gelatin to saucepan, stirring until dissolved.

Arrange oven racks so one is in the bottom-most position and one is in the middle of oven. Preheat oven to 350 if not already heated from baking crust. Place glass baking dish half-full of water on bottom rack. (This helps to prevent cracks forming in cake)

In a large bowl or stand mixer, beat cream cheese and sugar until smooth. Beat in flour and add eggs one at a time, beating after each addition. Beat in sour cream, vanilla and cranberry-ginger liquid until well combined. Batter may have small lumps.

Pour filling into crust and bake on middle rack for 1 hour. Cake will be somewhat wobbly in center but light golden around edges. Turn off oven and let cake cool with oven door cracked for one hour or more. Remove cake from oven and spread cranberry ginger topping evenly. Chill cake, loosely covered, for a minimum of two hours and up to three days. Before serving, run knife along edge of cake and remove springform sides.

Modified from Gourmet and Real Simple (topping) recipes.

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