cranberry cheesecake
From my Mamaw's recipe collection.
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yield
12 serving(s)
prep time
30 Min
cook time
55 Min
method
Bake
Ingredients For cranberry cheesecake
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2 cgraham cracker or shortbread cookie crumbs
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1/3 cbutter, melted
- FOR THE TOPPING
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2 cfresh cranberries
-
2/3 csugar
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1/3 cwater
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1 tsplemon juice
- FOR THE FILLING
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4 pkg(8 ounces each) cream cheese, softened
-
1 csugar
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1 Tbsplemon juice
-
5 lgeggs
How To Make cranberry cheesecake
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1Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack.
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2Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside.
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3For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
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