Cranberry Cheesecake – Recipe
I have been surfing the net for a cheesecake recipe, and found a picture on Pinterest, of a quite appetizing looking Cheesecake with Cranberry topping.
My daughter volunteered to try this recipe as a dessert for our special family gathering. I had the pleasure of tasting it, and taking few pictures.
We all really enjoyed this dessert, as the homemade cranberry sauce used for topping, added an interesting flavor an otherwise plain cheesecake.
I will definitely make it cheesecake for Thanksgiving, since I am not a big fan of pumpkin pie, and usually make Pumpkin Roll, instead.
I am listing all the ingredients and directions, for your convenience, but strongly encourage you to visit the original site for more tips, and great pictures.
While visiting the original site, you will notice that her cheesecake’s crust is on the bottom and sides, where my daughter used the crust for the bottom only.
- 1 1/4 cups gingersnaps crumbs
- 2 tablespoons sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup fresh cranberries, chopped
- Preheat the oven to 325 degrees F.
- In a medium bowl, combine the gingersnap crumbs, sugar and butter, until crumbs are moist.
- Mix in the chopped cranberries.
- Use a springform pan, and press the mixture down over the bottom of the pan.
- Bake for 10 minutes.
- Set aside to cool.
Cheese Filling Ingredients:
- 3 – 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 2 Tbs. all-purpose flour
- 3 eggs
- 1 Tbs. milk
- 1 tsp. vanilla extract
Cheese Filling Directions:
- Preheat oven to 375 degrees F.
- In large mixing bowl, mix cream cheese, sugar, and flour, at medium speed until smooth.
- Add eggs, milk, and vanilla.
- Beat until well combined, but do not overmix.
- Pour mixture over the baked crust in the springform pan. Smooth it out evenly with the back of a spoon.
- Bake in preheated oven 30 minutes.
- Reduce temperature to 300 degrees and bake 25 to 35 additional minutes, until center of cheesecake is set, but still soft.
- Turn off oven, leave the oven door ajar, to cool cheesecake in oven about 30 minutes.
- Remove cheesecake from oven, cool 1 hour on a wire rack, and run a sharp knife around edge of cheesecake.
- Release and remove the outer band of springform pan.
- Leave the cheesecake on the sprignform bottom, cover it loosely, and refrigerate for several hours , or overnight.
- Before serving, you can slide the cheesecake off the springform bottom and place it on a serving platter, or leave it as is.
- Scoop the cranberry topping over the top of the cheesecake, and smooth it out nicely.
Cranberry Topping Ingredients:
- 12 oz package fresh, or frozen cranberries
- 1 cup granulated sugar
- 1 cup water (or apple juice)
- 1 1/2 tsp. grated orange peel
Cranberry Topping Directions:
- Combine cranberries and sugar in food processor.
- Pulsate to coarsely chop cranberries.
Place chopped cranberries in a medium saucepan.
- Add 1 cup water (or juice),and orange peel.
- Bring to boil, stirring occasionally.
- Reduce heat, and simmer about 10 minutes, or until mixture is reduced to 2 1/3 cups.
- Stir occasionally, to prevent it from sticking and scorching.
Remove from heat and cool.
- Cover, and refrigerate overnight, or longer.
- Use as topping just before serving.
HAPPY VALENTINE’S DAY!!
TIP: Don’t worry too much if your cheesecake develops a crack during cooling period. The cranberry topping will cover it up nicely.