Cranberry Cheesecake
Cranberry cheesecake earns top reviews for its tart and tangy flavor. It has a lush, creamy texture, too, thanks to baking in a hot water bath.
Ingredients
- 2 cups graham cracker or shortbread cookie crumbs
- 1/3 cup butter melted
TOPPING:
- 2 cups fresh or frozen cranberries
- 2/3 cup sugar
- 1/3 cup water
- 1 teaspoon lemon juice
FILLING:
- 8 ounces each cream cheese softened
- 1 cup sugar
- 1 tablespoon lemon juice
- 5 large eggs lightly beaten
Instructions
- 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.