Cranberry Balsamic Streusel Cheesecake Recipes

CRANBERRY STREUSEL PIE

Steps:

• HEAT oven 425 degrees F. Bake pie crust 6 minutes; remove from oven. Reduce oven temperature to 375 degrees F.
• BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice. pour into partially baked pie crust.
• COMBINE 1 tablespoon brown sugar and cornstarch in small bowl; mix well. Stir in cranberry sauce. Spoon evenly over cream cheese mixture.
• COMBINE flour and remaining 2 tablespoons brown sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle evenly over cranberry mixture.
• BAKE 45 to 50 minutes or until bubbly and golden. Cool. Serve at room temperature or chill thoroughly.

CRANBERRY-BALSAMIC STREUSEL CHEESECAKE

Steps:

• To make the base, preheat oven to 350 degrees. Coat the bottom and sides of a 9-inch springform pan with cooking spray. In a food processor, combine the candied ginger, graham crackers and oats. Process for about 1 minute, or until the mixture resembles fine crumbs. Transfer to a small bowl. Drizzle the butter over the crumb mixture and use a fork to mix until well-moistened. Transfer the crumbs into the prepared springform pan. Use the flat side of the fork to gently spread the crumbs and press them into an even, lightly packed layer. Bake for 12 minutes. Remove from the oven and cool. To bake the cheesecake, preheat the oven to 500 degrees. Use an electric mixer on low to beat the cream cheese until fluffy, about 3 minutes. Scrape down the sides as needed. With mixer running, add the sugar in a steady stream and beat for another minute, or until well-mixed. In a small bowl, whisk together the sour cream, eggs, vanilla and lemon juice. With the mixer on low, add to cream cheese and sugar. Beat at medium-high until very smooth. Pour the batter over the base. Smooth the top. Bake for 10 minutes, then lower oven to 200 degrees and bake another 1 1/2 hours. Watch the cake carefully during the final 15 minutes and remove from the oven if more than the edges brown. Cool the cake on a wire rack for 30 minutes. Run a knife between the side of the pan and the cake, but leave the cake in the pan. Cover with plastic wrap and refrigerate until cold, at least 4 hours. To make the cranberry-balsamic sauce, whisk together the cranberry sauce, water and vinegar in a small saucepan over medium heat. Bring to a simmer, whisking often, and simmer until thick and slightly reduced, about 5 minutes. Transfer the sauce to a small bowl or cup and refrigerate until cool. To serve, carefully remove the side of the springform pan. Arrange slices of cheesecake on serving plates and drizzle with sauce.

CHEESECAKE CRANBERRY BARS

Steps:

• In a large bowl, combine the flour, oats and brown sugar. Cut in butter until crumbly. Reserve 1 cup for the topping. Stir in chips to the remaining mixture. With floured fingers, press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown., In a large bowl, beat cream cheese until light. Add the milk, lemon juice and vanilla; beat until smooth. Pour over the crust. Combine the cornstarch and cranberry sauce until blended. Spoon over the cream cheese mixture. Sprinkle with the reserved crust mixture., Bake at 350° for 30 minutes or until center is set. Cool for 1 hour on a wire rack. Cover and refrigerate.

MASCARPONE CHEESECAKE WITH BALSAMIC STRAWBERRIES

Steps:

• Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes.
• Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.
• Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)
• Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.
• Cut cake into wedges. Spoon strawberries alongside and serve.