This is our fourth and final Cranberry Recipe! The month of November has gone by fast, but we are going out with a bang! A perfect Holiday recipe…Cranberry Cheesecake!
I’m not sure where my mom got this recipe. I believe she tore it out of a magazine, but I do remember the first Christmas she made it…YUM!
Cranberry Cheesecake is a perfect combination. Yes, I love chocolate cheesecake and cherry cheesecake, but nothing cuts through that baked cheesecake richness better then the tartness of a bite of cranberry.
1 Cup graham crumbs
1/4 Cup melted butter
3 – 250 g pkgs of cream cheese (softened)
3/4 Cup sugar
2 Tbsp flour
3/4 Cup sour cream
1 tsp vanilla
1/2 tsp almond extract (due to nut allergies in the family I just add more vanilla)
1 Cup chopped cranberries (fresh or frozen)
Combine crumbs and butter; press onto bottom of 9 inch springform pan.
Bake at 325 F for 10 minutes. Remove from oven and set to cool.
Increase oven temperature to 400 F.
Combine cream cheese, sugar and four, mixing at medium speed until well blended.
Blend in eggs one at a time; then add sour cream and flavorings.
Stir in cranberries and pour over crust.
Bake at 400 F for 10 minutes, reduce heat to 325 F and continue to bake for 1 hour
Remove cake from oven, run knife around edge of cake, allow to cool in pan.
Combine 1 Cup cranberry juice and 1 Tbsp of corn starch in saucepan, Cook until thickened. Spoon a thin layer over top of cake that has cooled down for about 20 min; let sauce stand for 10 minutes then spoon remaining sauce over top( I find I don’t use all of this sauce)
Refrigerate several hours before serving.
Oh, and yes, I know there are fancy ways to bake a cheesecake so that it does not crack, but hey, I’m a country gal and the cracks don’t bother me one little bit :o)