How To make Cranberry Swirl Cheesecake
-Dottie Cross TMPJ72B 1 -bag (12 ounces) fresh
Canberries, picked over 1 1/3 c Sugar
2 tb Sugar
2 lb Cream cheese -- at room
-temperatue, cut into -8 pieces 2 ts Vanilla extract
4 Eggs
at room temperature
1 pt Sour cream :
at room temperat
1. In a medium nonreactive saucepan, combine the
cranberries and 3/4 cup water. Bring to a boil over moderate heat and boil, stirring occasionally, until the cranberries burst and the mixture reduces to 1-1/4 cups, about 12 minutes. Remove from the heat and stir in 1/3 cup of the sugar until dissolved. Strain the mixture through a coarse sieve and let the puree cool completely. 2. Preheat the oven to 275 degrees. Butter and flour
a 9-by-2-3/4-inch springform pan. In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup plus 2 tablespoons sugar and the vanilla at low speed until smooth. Beat in the eggs one at a time, beating until just blended. Stir in the sour cream. 3. Spoon half of the cream cheese mixture into the
prepared pan. Drop 8 or 9 rounded teaspoons of the cranberry puree randomly over the top. Spoon half of the remaining cheesecake mixture evenly over the first layer and dot with half of the remaining puree. Repeat with the remaining cheesecake mixture and puree. (Avoid dropping puree in the center of more than 1 layer.) With a blunt knife, cut through the batter in a swirling motion to distribute the cranberry puree. 4. Place the pan on a baking sheet and bake in the
lower part of the oven for 1 hour. Turn the oven off and leave the cheesecake in for 1 hour longer. Transfer the cake to a rack and let cook to room temperature. Cover and refrigerate overnight before serving. Source: Food and Wine magazine - Nov/1992 Reformatted by: CLM, HCPM52C
How To make Cranberry Swirl Cheesecake's Videos
Cranberry Swirl Mini Cheesecakes | 12 Day of Christmas Baking | Day Six
12 Days Of Christmas Baking
It’s day six of the “12 Days of Christmas Baking” series and I’m excited to share with you my cranberry swirl mini cheesecake recipe. Let me tell you, this is one for the books. A crunchy graham crust, with a fluffy cream cheese filling that’s topped with a spice filled cranberry swirl?! Okay my mouth is watering.
The flavours are perfectly balanced.
Ingredients
Crust
1 cup crushed graham crackers
3 tbsp butter
1/2 tsp salt
Cranberry sauce
1 can cranberry jelly
1/4 cup orange juice
2 tbsp lemon juice
1/4 tsp cloves
3/4 tsp ginger
2 tsp cinnamon
3 tbsp white sugar
2 tbsp cornstarch
3 tbsp water
Cream cheese filling
12 ounces cream cheese
1/2 cup white sugar
1 egg
2 tsp vanilla
Make sure you SUBSCRIBE for more CHRISTMAS BAKING VIDEOS. And don’t forget to go back and watch the other videos of this series, if you haven’t already.
Mini Cranberry Cheesecakes - Savory
This portable dessert is great for taking to any holiday potlucks or dinners. Plus, you can bake them up to 2 days ahead and spoon on the topping before serving. Get the full recipe at Visit our website for more recipes, videos and tips.
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NUTRITION FACTS
Calories: 215kcal Carbohydrates: 15g Protein: 3g Fat: 11g Fiber: 0g Sugar: 12g
INGREDIENTS
Graham Cracker Crust
9 graham crackers full sheets
4 tablespoons butter room temperature
Cheesecake Bars
8- oz. softened cream cheese
1/2 cup 5% plain Greek yogurt any kind will work
1/4 cup honey
1 large egg white
1 teaspoon vanilla extract
1/3 cup cranberry sauce homemade or storebought work!
optional: lemon zest for garnish
INSTRUCTIONS
First, preheat the oven to 350ºF and line a muffin tin with muffin liners. Generously spray with nonstick cooking spray.
Next, prepare graham cracker crust. Place graham crackers and butter into a high-speed food processor. Process on high until the mixture forms a crumble.
Spoon 2 heaping tablespoons of the graham cracker crumble into each muffin cup. You should have enough crust to make 12 mini cheesecakes. Use a spoon to press the crumble down into the pan.
Bake graham cracker crust for 5 minutes at 350ºF.
While the crust is baking, prepare the cheesecake filling. Place softened cream cheese, Greek yogurt, honey, egg white, and vanilla extract into a high-speed food processor. Process on high until smooth and combined.
Once the crust is done, remove from the oven. Spoon in around 1.5 - 2 tablespoons of the cheesecake mixture into each mini cheesecake.
Then, spoon on around 1 heaping teaspoon cranberry sauce into each mini cheesecake. Use a toothpick or knife to swirl the cheesecake mixture with the cranberry sauce.
Bake mini cheesecakes at 350ºF for around 10-12 minutes, or until they are firm to touch.
Let mini cheesecakes cool for at least 15 minutes before removing from the muffin tin. Then, transfer to the refrigerator to chill for at least 2 hours before serving.
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Cranberry Swirl Cheesecake Dessert Game
What do you want for dessert today? Mom suggested to make her specialty, Cranberry Swirl Cheesecake. She would like you to help her in the kitchen. Follow the steps and do your best in making this delicious dessert. Enjoy your stay at the kitchen!
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