Cheesecake With Cranberry Glaze And Sugared Cranberries Recipes

CRANBERRY CHEESECAKE

Steps:

• 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 food mill 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.

WHITE CHOCOLATE-CRANBERRY CHEESECAKE

Steps:

• Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until ready to fill.
• Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside.
• Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.
• Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight.
• Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes.
• Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool.
• Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate.

CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
• Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze.
• Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.
• Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
• Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
• While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
• Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.
• Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.
• In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
• Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.

CHEESECAKE TART WITH CRANBERRIES IN PORT GLAZE

Steps:

• For crust:
• Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor until combined. Gradually add butter and process until moist clumps form. Press crumbs onto bottom and 1 1/2 inches up sides of 10-inch-diameter springform pan with removable bottom. Bake until set, about 12 minutes. Transfer to rack; cool completely.
• For filling:
• Place 1/2 cup whipping cream in medium bowl; sprinkle gelatin over. Let stand 5 minutes. Combine 1 cup whipping cream and cream cheese in heavy medium saucepan. Whisk over medium-high heat until mixture is smooth and just beginning to simmer. Remove from heat. Add gelatin mixture; whisk to dissolve. Strain into large bowl. Let stand 45 minutes to cool.
• Combine remaining 1 1/2 cups whipping cream, sour cream, sugar, and vanilla extract in another large bowl. Scrape in seeds from vanilla bean; reserve bean for another use. Using electric mixer, beat until mixture thickens and peaks form. Fold into cream cheese mixture in 3 additions. Transfer filling to prepared crust. Cover and chill until set, at least 6 hours and up to 1 day.
• For cranberry topping:
• Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Let stand 5 minutes.
• Bring Port, sugar, star anise, cinnamon stick, cloves, and orange peel to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add cranberries and simmer mixture until cranberries begin to pop, stirring occasionally, about 5 minutes. Remove from heat. Stir some of hot cranberry liquid into gelatin mixture in small bowl to melt gelatin; stir gelatin mixture into cranberry mixture in saucepan. Transfer to medium bowl; refrigerate until cold. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Just before serving, remove pan sides to release tart. Cut cheesecake tart into wedges. Spoon cranberry mixture over each wedge and serve.
• A brown star-shaped seedpod that can be found at Asian markets and specialty foods stores, as well as in the spice section of some supermarkets.

CRANBERRY-GLAZED CINNAMON CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and granulated sugar in large bowl with mixer until blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices, stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to use.
• Spoon cranberry glaze over cheesecake just before serving.

PUMPKIN CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 350°. 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 pan on a baking sheet., In a small bowl, mix cracker crumbs, pecans and sugar; stir in butter. Press onto bottom and up sides of prepared pan. Bake 15 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large saucepan, combine cranberry layer ingredients. Bring to a boil, stirring to dissolve sugar. Reduce heat to medium; cook, uncovered, 8-10 minutes or until berries pop and mixture is slightly thickened, stirring occasionally. Remove from heat. Cool slightly. Gently spread 1-1/2 cups into crust; chill remaining sauce for topping. , In a large bowl, beat cream cheese and sugars until smooth. Beat in pumpkin, vanilla and cinnamon. Add eggs; beat on low speed just until blended. Pour over cranberry layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan., To serve, top with reserved cranberry sauce. If desired, serve with whipped cream, a sprinkle of cinnamon and shaved chocolate.

CRANBERRY-GLAZED WHITE CHOCOLATE CHEESECAKE

Steps:

• Make crust:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind shortbread cookies and toasted hazelnuts in processor. Add melted unsalted butter and process until moist clumps form. Press crumb mixture onto bottom of prepared springform pan. Bake until crust is pale golden, about 8 minutes. Cool completely. Maintain oven temperature.
• Make filling:
• In top of double boiler set over barely simmering water, stir white chocolate until melted. Remove pan from over water.
• Using electric mixer, beat cream cheese and sugar in large bowl until blended and smooth. Add sour cream and Frangelico and beat until well blended. Beat in eggs 1 at a time. Beat in melted white chocolate.
• Pour filling into prepared crust. Bake cake until top is golden and puffed and center is set, about 1 hour 10 minutes. Cool in pan on rack (cake will fall in center). Refrigerate until cold.
• Make topping:
• Dissolve 1 teaspoon cornstarch in 1 teaspoon Frangelico in small bowl; set aside. Combine 1 cup cranberries, 1 cup sugar and 3/4 cup water in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture boils, about 5 minutes. Add remaining 2 cups cranberries, grated lemon peel and cornstarch mixture. Simmer until cranberries just begin to pop and mixture thickens, about 5 minutes. Cool. Cover and refrigerate until mixture gels. (Cheesecake and cranberry topping can be made 2 days ahead. Keep chilled.)
• Run small sharp knife around sides of springform pan to loosen cake. Remove pan sides. Smooth sides of cheesecake with knife. Transfer cheesecake to platter. Transfer cranberries to strainer and drain well, reserving any syrup. Spoon cranberries evenly atop cheesecake. Cut cheesecake into wedges and serve, passing any reserved cranberry syrup separately.