CRANBERRY CHEESECAKE
Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. -Nairda Monroe, Webberville, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 522 calories, Fat 35g fat (19g saturated fat), Cholesterol 174mg cholesterol, Sodium 423mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.
CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES
Cranberries and orange are a natural pairing, and I wanted to combine them in a cheesecake fit for the Thanksgiving table. The cranberry glaze is a really beautiful color, and the sugared cranberries are the perfect topping. Most of the work is done the night before, so it's not even that hard to make.
Provided by LauraF
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 9h50m
Yield 10
Number Of Ingredients 22
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.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 48.2 g, Cholesterol 122.9 mg, Fat 26.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 15.8 g, Sodium 368.9 mg, Sugar 40.2 g
CRANBERRY SAUCE CHEESECAKE PASTRY
Create a delicious cranberry sauce cheesecake braided pastry topped with toasted pecans. This Cranberry Sauce Cheesecake Pastry is perfect as a brunch-time pastry or as a dessert.
Provided by My Food and Family
Categories Home
Time 1h2m
Number Of Ingredients 22
Steps:
- Make the cranberry sauce: Preheat the oven to 425 degrees F. Bring cranberries, orange juice, water, honey, cinnamon, and salt to a simmer in a small saucepan over medium heat. Cook until the cranberries break down and the sauce thickens, about 10 minutes. Allow this to cool completely. I set mine in the fridge to chill after a few minutes.
- Make the cheesecake filling: Cream the softened cream cheese in a medium bowl until fluffy before adding sugar, orange extract, and the egg. Mix together until well combined. Set aside on the counter while you prepare the rest of the braid.
- Make pastry braid: In the bowl of a food processor, pulse the flour, powdered sugar, baking powder, and salt to combine. Add the butter and cream cheese into the flour mixture and pulse to cut the fat into the flour (about 6 to 8 pulses). Add the milk and almond extract and blend until it's just starting to come together into a loose dough. Turn the dough out onto a big sheet of lightly-floured parchment paper and press it into a rough rectangle. (Be careful not to overwork the dough or it'll be tough! Don't worry about getting it smooth-let it stay a little rough.) Very lightly flour the top of the dough and roll it out to a 10- by 12-inch rectangle. Measure and mark the dough lengthwise into thirds. Fill the middle third with the cream cheese mixture, leaving a small border at the edges. Top this with your chilled cranberry sauce and 1/2 cup of toasted pecans.
- Continue assembling the braid: (Remember, there are photos below to help visualize this step!) Make diagonal cuts at 1-inch intervals on each of the long sides. Do not cut into the center filling area. Fold strips, first one from one side and then one from the other side in an alternating fashion, over the filling, brushing off excess flour as you go. It will now resemble a braid. Use the sheet of parchment to carefully transfer your braid to a baking sheet. At this point you can cover and refrigerate the braid overnight, or you can continue to the next step.
- Bake the braid: Brush the pastry braid with the egg-wash mixture and sprinkle granulated sugar over the surface. Bake in the 425-degree oven for 20 to 22 minutes until the dough is cooked through and golden brown. Don't worry if a little filling oozes out. Let the braid cool for 30 minutes before generously drizzling honey over the top, sprinkling some extra pecans, slicing, and serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CRANBERRY CHEESECAKE TARTLETS
Ordinary cranberry sauce becomes extraordinary when spooned on top of a cheesecake filling inside a nutty crust. The recipe comes from our Test Kitchen.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a food processor, combine the almonds, flour and sugar; cover and process until blended. Add butter; cover and process until mixture forms coarse crumbs. , Press onto the bottom and up the sides of four greased 4-in. tart pans with removable bottoms. Bake at 350° for 13-15 minutes or until golden brown. Cool completely on a wire rack., In a small bowl, beat cream cheese until smooth. Add confectioners' sugar and lemon juice and mix well. Fold in whipped topping. , Spoon into crusts. Cover and refrigerate for 4 hours or until set. Just before serving, top with cranberry sauce.
Nutrition Facts : Calories 651 calories, Fat 43g fat (20g saturated fat), Cholesterol 77mg cholesterol, Sodium 257mg sodium, Carbohydrate 60g carbohydrate (37g sugars, Fiber 4g fiber), Protein 10g protein.
CRANBERRY SWIRL CHEESECAKE
Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h5m
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil.
- Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into bottom of prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely.
- Reduce oven temperature to 325 degrees. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add remaining 1 1/4 cups sugar in a slow, steady stream. Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix). Place springform pan in a large, shallow roasting pan. Pour filling into crust.
- Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.
- Transfer roasting pan to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes.
- Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around edge of cake.
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CRUSTLESS CHEESECAKE WITH CRANBERRY SAUCE - BETTER …
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- Preheat oven to 275°F. Wrap outside of an 8-inch springform pan with heavy foil. Grease the bottom and sides inside the pan; set pan aside.
- In a very large mixing bowl beat cream cheese and sugar with an electric mixer on medium to high speed for 8 to 10 minutes or until mixture is smooth and sugar is dissolved, scraping sides of bowl occasionally. Add eggs and vanilla, beating just until combined. Spoon batter into the prepared pan.
- Place springform pan in a shallow roasting pan. Place roasting pan on the oven rack. Carefully pour enough boiling water into the roasting pan to reach halfway up the side of the springform pan. Bake for 70 to 75 minutes or until center appears nearly set when gently shaken.
- Carefully remove springform pan from water. Remove foil from pan. Let cheesecake cool in pan on a wire rack for 15 minutes. Using a thin metal spatula, loosen the edge of the cheesecake from sides of pan; cool for 45 minutes more. Cover and chill for 4 to 24 hours.
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