Cranberry Swirl Cheesecake
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Why I Love This Recipe
Ingredients You'll Need
Cranberry Puree:
2 cups fresh cranberries
2/3 cup sugar
2/3 cup fresh orange juice
zest from one orange
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon vanilla extract
Crust:
2-3/4 cups ground butter cookies
2 tablespoons sugar
1 teaspoon cinnamon
1/2 cup butter, melted
Filling:
4 pkgs. (8 oz. each) cream cheese, room temperature
1 cup sugar
4 large eggs
1 cup sour cream
1/2 cup heavy cream
1 tablespoon vanilla extract
Directions
Cranberry Puree: Combine all ingredients, except the vanilla, in a saucepan and cook over medium heat stirring occasionally, until the berries are popping and the sauce has thickened - about five minutes. Cool a bit before putting in a food processor or blender. Add vanilla and puree until smooth. Strain into a medium bowl, cover with plastic wrap and chill at least six hours.
Crust (or use your favorite): Spray 10-in. springform pan with Pam. Wrap outside of the pan in two layers of heavy duty aluminum foil. Mix all ingredients and press into the bottom and on the sides of the pan. Chill while preparing the filling.
Filling: Preheat oven to 350ºF. Beat cream cheese until fluffy. Add sugar and beat well. Add eggs, one at a time, beating just to blend. Lastly, mix in sour cream, vanilla and heavy cream. DO NO OVERBEAT. Put one-third of this mixture into the prepared pan. Dollop one-third of the cranberry puree on this. Repeat 2 times. Using a knife, swirl the puree through the cheese filling - like when you do a marble cake.
Place the springform pan in a large roasting pan and pour enough boiling water in it to come halfway up the sides of the springform. (Best to do this after you've put it in the oven.) Bake until the cheesecake is puffing
up around the edges, about an hour and 15 minutes.
Turn the oven off and let the cake stand in the oven with door ajar for one hour. Transfer to rack and run a knife around edge. Finish cooling.
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