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 Cheesecake
Hello friends, today we are making this delicious and beautiful Sweetened Condensed Milk Cranberry Cheesecake! This is a very easy recipe to make and it will be an amazing addition to your holiday table, and the best part is that it doesn’t require any baking, so your oven can be free for all the other dishes you might be baking.
Full recipe:
Cranberry Sauce
3 cups fresh or frozen cranberries (300 grams)
3/4 cup granulated sugar (150 grams)
1/2 cup orange juice (from 2 oranges)
4 tbsp orange zest (from 2 oranges)
Crust
1 1/2 cups graham cracker crumbs (170 grams)
2 tbsp granulated sugar (25 grams)
7 tbsp melted butter (98 grams)
Cheesecake
1 packet unflavored gelatin (7 grams)
4 tbsp water divided
3 cups softened cream cheese (680 grams, or 3 blocks)
1 14 oz. can sweetened condensed milk (396 grams)
1/4 cup lemon juice
Whipped Cream
1/2 cup whipping cream (120 ml)
2 tbsp powdered sugar
Sugared Cranberries
1/2 cup water
1/2 cup sugar
1 cup fresh cranberries
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.
Cranberry Swirl Cheesecake Squares
Cranberry Swirl Cheesecake Squares with a gingersnap pecan crust – so good, less guilt and perfect for the Holidays!
PRINT:
Orange and Cranberry Cheesecake | Blue Jean Chef
The PERFECT cheesecake for the holidays, all made quickly and effectively in your pressure cooker or Instant Pot®! Recipe here:
Christmas Cheesecake (White Chocolate & Cranberry) Recipe || William's Kitchen
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For a 20 cm (8 inch) cheesecake:
For the crust:
250g de biscuits type Amaretti (8.8 oz)
80 g de beurre fondu (1/3 cup)
For the cheesecake filling:
900 g cream cheese (31.8 oz)
200 g granulated sugar (1 cup)
1 to 2 tsp pure vanilla extract
2 large eggs + 2 egg yolks
50 g cornstarch (1/2 cup)
200 g full-fat whipping cream (1 cup)
200 g baking white chocolate (not chocolate chips) (1 1/4 cups)
For the cranberries compote:
400 g cranberries (14.1 oz)
175 g granulated sugar (7/8 cup)
1 tsp pure vanilla extract
1 cinnamon stick
150 ml cooking red wine (2/3 cup)
Zest of an orange + juice of 1/2 orange
For the white chocolate ganache:
250 g baking white chocolate (1 1/3 cup)
85 g full-fat whipping cream (around 1/3 cup… but please weight in grams, cups are not precise!)
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