Monday, November 22, 2010

Cranberry Cheesecake

This is a great thanksgiving or Christmas dessert.  Topped with some mint leaves and a couple extra berries, this is a fantastic looking cheesecake that your family will remember.


  • Crust
    • 2 cups graham cracker crumbs
    • 1/3 cup butter, melted
  • Topping
    • 2/3 cup sugar
    • 1/3 cup water
    • 2 cups fresh cranberries
    • 1 teaspoon lemon juice
  • Filling
    • 4 packages (8 ounces each) cream cheese, softened
    • 1 cup sugar
    • 5 eggs, lightly beaten
    • 1 tablespoon lemon juice
  • 5 mint leaves
  • Whole cranberries


  1. Combine crumbs and butter.  Press onto the bottom of a 9-in. springform pan. Place on a baking sheet. Bake at 300° for 5-8 minutes. Cool.
  2. For topping, combine sugar and water in a large saucepan. Bring to a boil over medium heat for one minute. Stir in berries; cover and reduce heat. Cook until most of the berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill.
  3. For filling, in a large bowl beat the cream cheese and sugar until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust.
  4. Spoon 1/4 cup cranberry topping over filling; cut through filling with a knife to swirl.
  5. Return pan to baking sheet. Put a pan on the bottom rack of the over and fill with water.  (The high humidity keeps the cheesecake moist)
  6. Bake cheesecake on middle rack at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour. Remove from oven and cool on a wire rack.
  7. Carefully run a knife around sides of pan to loosen. Pour remaining topping over cheesecake. Refrigerate overnight.
  8. Garnish with mint leaves and whole berries right before serving.

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