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Cranberry Cheesecake

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READ REVIEWS (2)

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

7 hr total
45 mins prep

Recipe Filed Under
Cheese, Dairy, Fruit, American, Baking, Dessert, Cheesecake, Fall, Winter

Provided By: Gina Marie Miraglia Eriquez

Would you say this recipe is...

+ VOTE NOW

This rich, creamy New York-style cheesecake topped with gorgeous red cranberries will elicit a chorus of 'oohs' and 'aahs' at the table.

Ingredients

Serves:

FOR COOKIE CRUST:

35 vanilla wafer cookies, finely ground in a food processor (1 1/2 cups)

2 tablespoons sugar

4 tablespoons unsalted butter, melted and cooled

FOR FILLING:

2 (8-ounce) packages cream cheese, softened

1 cup sugar

3 tablespoons all-purpose flour

3 large eggs

1 8-ounce container sour cream

2 teaspoons vanilla

FOR CRANBERRY FILLING:

12 ounces (2 cups) fresh or frozen cranberries

1/4 cup water

1/4 cup sugar

1 tablespoon lemon juice

Directions

MAKE CRUST:
Preheat oven to 350F. Finely grind cookies in a food processor, then add butter and sugar and pulse until combined well. Transfer mixture to a 9-inch springform pan and press evenly onto bottom and 1/2 inch up side of pan. Bake crust in middle of oven 10 minutes and transfer to a rack to cool.

MAKE FILLING:
In a bowl, beat cream cheese with sugar with an electric mixer until smooth. Beat in flour, then add eggs 1 at a time, beating after each addition. Beat in sour cream and vanilla and mix until combined well.

Pour filling into crust and bake in middle of oven 50 minutes. (Cake will not be set in center but will set as it cools.) Transfer cake in pan to a rack to cool completely. Chill cake, loosely covered, 1 hour. Remove side of pan and transfer cake to a plate.

MAKE CRANBERRY TOPPING:
In a heavy saucepan bring cranberries, sugar, and lemon juice to a boil, stirring. Simmer, stirring, until cranberries pop and burst and mixture thickens slightly, about 4 minutes. Transfer to a bowl, cover with plastic and chill until ready to use.

ASSEMBLE CAKE:
Spread topping evenly over cake. Chill cake, loosely covered, at least 2 hours.

Make ahead: Crust may be made 3 days ahead and kept, covered, at room temperature. Cake, with topping, can be made up to 3 days ahead and kept chilled and loosely covered.