cranberry cheesecake

Desserts

Cranberry Cheesecake

Drescription

You can certainly use a thermometer to check if the internal temperature has reached 150º. However, if you’d prefer to avoid sticking holes in your dessert, the wobble cheesecake test is a better bet. Give the cheesecake a gentle rap on the side of the pan with a wooden spoon. The cheesecake should wobble just slightly if it’s done. It will jiggle and ripple if it’s not quite done yet.

Ingredients

2 cups graham cracker or shortbread cookie crumbs
1/3 cup butter, melted
2 cups fresh or frozen cranberries
2/3 cup sugar
1/3 cup water
1 teaspoon lemon juice
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon lemon juice
5 large eggs, lightly beaten

Directions

Preheat 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.
Meanwhile, 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 mesh strainer into a small bowl; discard pulp and seeds. Set aside.
For 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; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.

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