Cranberry Cheesecake
Grandma's Great Desserts Cookbook
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Every year when the cranberries are harvested, my family looks forward to eating this cheesecake.
SERVINGS: 12-16
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 30 min. Bake: 45 min. + chilling
Ingredients:
- 2 cups graham cracker or shortbread cookie crumbs
- 1/3 cup butter, melted
- CRANBERRY 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
- 1 tablespoon lemon juice
Directions:
Combine crumbs and butter; press into the bottom of a 9-in. springform pan. Bake at 300° for 5-8 minutes. Cool.
Meanwhile, for topping, combine sugar and water in a large saucepan. Bring to a boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside.
For filling, in a large mixing bowl, beat cream cheese and sugar until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl.
Bake at 350° for 45 minutes. turn oven off; let cake stand in oven 2 hours. Remove from oven; cool. Pour remaining topping on top; refrigerate overnight. Yield: 12-16 servings.