Cranberry Cheesecake Recipe | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPES: Cranberry Cheesecake – THE NIBBLE Blog – Adventures In The World Of Fine Food
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

RECIPES: Cranberry Cheesecake

We [heart] cheesecake. Every October, we switch to pumpkin cheesecake in its many forms. But as soon as the Thanksgiving leftovers are gone, we start baking cranberry cheesecake recipes.

Because cheesecake is such a rich and heavy dessert, we usually don’t serve it following a big dinner, but as a “tea time” snack (and honestly, we’ve been known to eat it for breakfast).

The first recipe is a plain cheesecake with a cranberry topping, analogous to cherry cheesecake. The second recipe has a different look, with a cranberry swirl inside the cheesecake and a thin layer of cranberry gelée on top.

Both recipes are made in a nine-inch springform pan. A nine-inch cake yields 12 slices.

RECIPE #1: CHEESECAKE WITH CRANBERRY TOPPING

This recipe (photo #1) is Philadelphia Cream Cheese’s classic cheesecake, with a cranberry topping. The result is the cranberry version of a cherry cheesecake.

Ingredients

  • 1-1/2 cups graham cracker crumbs
  • 1-1/2 cups sugar, divided
  • 1 teaspoon ground cinnamon, divided
  • ¼ cup butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 4 eggs
  • 1-1/2 cups fresh cranberries (half of a 12-ounce package)
  • ½ cup water
  • Optional: 1 tablespoon orange zest
  •    
    Cranberry-Cheesecake-sliced-philadelphia-kraft-230
    [1] Like cherry cheesecake, but with a cranberry topping. Photo courtesy Kraft.
     

    Preparation

    1. HEAT the oven to 325°F. Mix the graham cracker crumbs, 1 tablespoon sugar, ½ teaspoon cinnamon and the butter until blended. Press onto the bottom of a 9-inch springform pan.

    2. BEAT the cream cheese and 1 cup of the remaining sugar in a large bowl with a mixer, until blended. Add the eggs, one at a time, mixing on low speed after each just until blended. Pour over the crust.

    3. BAKE from 55 minutes to 1 hour and 5 minutes, or until the center is almost set. Cool on a rack for 15 minutes. Run a knife around the rim of the pan to loosen the cake; cool before removing the rim. Refrigerate the cheesecake 4 hours. (You can leave it in the spring mold for the time being.) Meanwhile…

    4. BRING the cranberries, water, remaining sugar and cinnamon to boil in a saucepan on medium-high heat. Reduce the heat and simmer on low for 8 to 10 minutes, or until the sauce is slightly thickened and the berries have softened; stir occasionally. Cool slightly; thrn refrigerate until ready to serve.

    5. SPREAD the cranberry topping over the cheesecake just before serving.

     

    Cheesecake With Cranberry Gelee
    [2] Cooked cranberries are swirled into the cheesecake and puréed into a gelée topping. Photo and recipe courtesy Taste Of Home.

    Fresh Cranberries In Bowl
    [3] Fresh cranberries (photo courtesy Ocean Spray).

       
    RECIPE #2: CRANBERRY SWIRL CHEESECAKE WITH CRANBERRY GELÉE

    In this recipe from Taste Of Home (photo #2), cooked fresh cranberries are swirled through the batter; and then strained in a food mill or sieve to create a gelée topping.

    Prep time is 30 minutes, cook time is 55 minutes plus chilling.

    Ingredients For 12 Servings
     
    For The Crust

  • 2 cups graham cracker or shortbread cookie crumbs
  • 1/3 cup butter, melted
  •  
    For The Topping

  • 2 cups fresh cranberries
  • 2/3 cup sugar
  • 1/3 cup water
  • 1 teaspoon lemon juice
  •  
    For The Filling

  • 4 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 5 large eggs, lightly beaten
  •  
    Preparation

    1. PREHEAT the oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil, about 18 inches square). Wrap the foil securely around pan and place the pan on a baking sheet.

    2. MIX the graham cracker crumbs and butter in a small bowl and press onto bottom of the prepared pan. Bake for 6 minutes and cool on a wire rack. Meanwhile…

    3. COMBINE the cranberries, sugar and water in a large saucepan. Cook, uncovered, over medium heat until the berries pop, about 12-15 minutes. Add the lemon juice. Press the cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside.

    4. MAKE the filling. In a large bowl, beat the cream cheese, sugar and lemon juice until smooth. Add the eggs and beat on low speed until just blended; pour into the crust. Spoon 1/4 cup of the topping over filling. With knife, cut through the filling to make a cranberry swirl.

    5. PLACE the springform pan in a larger pan and add 1 inch of hot water to larger pan. (This creates a water bath, or bain-marie, which adds moisture to the oven and keeps the top of the cheesecake from cracking.) Bake for 55-65 minutes or until the center is just set and the top appears dull.

    6. REMOVE the springform pan from the water bath. Cool the cheesecake on a wire rack for 10 minutes. Loosen the sides from the pan with a knife; remove the foil.

    7. COOL for 1 hour longer. Pour the remaining topping over cheesecake. Refrigerate overnight, covering the cheesecake when it is completely cooled. Remove the rim from the pan.

      




    Comments are closed.



    © Copyright 2005-2019 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.