How To make Cranberry Swirl Cheesecake
-Dottie Cross TMPJ72B 1 -bag (12 ounces) fresh
Canberries, picked over 1 1/3 c Sugar
2 tb Sugar
2 lb Cream cheese -- at room
-temperatue, cut into -8 pieces 2 ts Vanilla extract
4 Eggs
at room temperature
1 pt Sour cream :
at room temperat
1. In a medium nonreactive saucepan, combine the
cranberries and 3/4 cup water. Bring to a boil over moderate heat and boil, stirring occasionally, until the cranberries burst and the mixture reduces to 1-1/4 cups, about 12 minutes. Remove from the heat and stir in 1/3 cup of the sugar until dissolved. Strain the mixture through a coarse sieve and let the puree cool completely. 2. Preheat the oven to 275 degrees. Butter and flour
a 9-by-2-3/4-inch springform pan. In a large bowl, using an electric mixer, beat the cream cheese with the remaining 1 cup plus 2 tablespoons sugar and the vanilla at low speed until smooth. Beat in the eggs one at a time, beating until just blended. Stir in the sour cream. 3. Spoon half of the cream cheese mixture into the
prepared pan. Drop 8 or 9 rounded teaspoons of the cranberry puree randomly over the top. Spoon half of the remaining cheesecake mixture evenly over the first layer and dot with half of the remaining puree. Repeat with the remaining cheesecake mixture and puree. (Avoid dropping puree in the center of more than 1 layer.) With a blunt knife, cut through the batter in a swirling motion to distribute the cranberry puree. 4. Place the pan on a baking sheet and bake in the
lower part of the oven for 1 hour. Turn the oven off and leave the cheesecake in for 1 hour longer. Transfer the cake to a rack and let cook to room temperature. Cover and refrigerate overnight before serving. Source: Food and Wine magazine - Nov/1992 Reformatted by: CLM, HCPM52C
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Light and Creamy Cheesecake Recipe
My creamy, fluffy, easy cheesecake recipe is perfectly sweet with a light and delicate texture, all wrapped in a crunchy Graham cracker and toasted pecan crust. Getting the perfect no crack bake is easier than you think and the end result is so beautiful it almost doesn’t need any topping!
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How to make the PERFECT CHEESECAKE with Cherry Sauce
Homemade cheesecake is easy and everyone will be impressed with this New York Cheesecake Recipe. The secret to a perfect cheesecake is using the water bath method!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CHEESECAKE CRUST INGREDIENTS:
►1 1/2 cups graham cracker crumbs (from 12 crackers)
►6 Tbsp unsalted butter, melted
►1 Tbsp granulated sugar
CHEESECAKE INGREDIENTS:
►2 1/4 lb (4.5 8-oz packages) cream cheese, room temperature
►1 1/4 cups granulated sugar
►6 large eggs, room temperature
►1/4 cup sour cream
►1/2 Tbsp vanilla extract
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CHERRY SAUCE INGREDIENTS:
►4 cups sweet cherries (fresh or frozen), pitted*
►1/4 to 1/3 cup water
►1 Tbsp cornstarch
►1 Tbsp lemon juice
►2 Tbsp sugar
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Vanilla Extract Recipe:
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Amazing Blueberry Cheesecake Recipe
Bursting with sweet blueberry flavor, this Blueberry Cheesecake recipe is extremely easy to make. Starting with a buttery graham cracker crust filled with a creamy cheesecake center dotted with juicy blueberries and topped with a luscious blueberry sauce, this cheesecake is perfect for any occasion. It’s light but decadent and guaranteed to impress.
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Keto Cranberry Swirl Cheesecake! ???????????? | Healthy Low Carb Keto Food
Keto Cranberry Swirl Cheesecake! ???????????? | Healthy Low Carb Keto Food #shorts
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Holiday Cranberry Swirl Cheesecake - How To - Presented by Donsuemor and Jennifer Bushman
Jennifer Bushman shares another easy recipe using Donsuemor's Lemon Madeleine Cookies!
Just in time for the holidays, this Cranberry Swirl Cheesecake will keep the entire family begging for more.
Please visit our YouTube Channel for other easy Donsuemor Recipes!
RECIPE - Holiday Cranberry Swirl Cheesecake with Lemon Madeleine Crust ----
Serves 12
Cranberry Swirl-
4 cups crushed fresh cranberries
2 cups sugar
2 tbsp fresh Lemon juice
For the Crust-
Nonstick vegetable oil spray
2 3/4 cups finely ground Donsuemor Lemon Madeleines, approx 26 Madeleines
2 tablespoons sugar
1 teaspoon ground cinnamon
¼ cup unsalted butter, melted
For the Filling-
4 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
¼ cup all purpose flour
1 cup sour cream
1/2 cup whipping cream
1 tablespoon vanilla extract
Cranberry Swirl-
Stir the cranberries and sugar together in a large microwave-safe bowl or a 1-quart glass
measuring cup. Put the bowl in a microwave oven set to full power and cook for 10 minutes.
Stir the mixture and cook for 5 to 8 minutes longer, or until most of the liquid has been
absorbed and the filling is glossy. Stir in the Lemon juice. Scrape the filling into a small
container and cool to room temperature. Use half for the cheesecake and reserve half to serve
with the slices.
Crust-
In a food processor, fitted with a metal blade, grind the madeleines, sugar, cinnamon and
butter. Press into the bottom and sides of a 10 inch spring form pan. Wrap the spring form pan
with a double layer of aluminum foil. Chill while mixing the filling.
Filling-
Preheat the oven to 350 degrees F.
In a mixer, fitted with the beater attachment, whip the cream cheese and the sugar until light
and fluffy. Add the eggs one at a time. Mix in the flour, sour cream, whipping cream and
vanilla.
Transfer 1/3 of the filling to the prepared crust. Add in half of the Cranberry Swirl, top with 1/
3 of the filling and the remaining ½ of the Cranberry Swirl. Finally, top with the last 1/3 of the
filling. With a knife, swirl the cranberry through the filling.
Place spring form pan in large roasting pan. Pour enough boiling water into roasting pan to
come halfway up sides of spring form pan. Bake until cheesecake puffs around edges, about
1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door slightly
opened.
Remove from the oven and cool on a wire cooling rack. Run a knife around the sides of the
pan. Remove the foil and cool completely. Cover with plastic wrap and chill overnight in the
refrigerator. Slice with a knife that has been dipped in warm water and dried off. Serve with
the remaining cranberry swirl.
Cranberry Cheesecake - Episode 290 - Baking with Eda
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Serves: 8 - Prep time: 30 minutes - Cook time: 50 minutes - Total time: 1 h 20 minutes
Ingredients
200 g country cookies or speculoos, crushed
50 g butter, melted
3 eggs
150 g white sugar
600 g cream cheese
50 ml lemon juice or orange juice
1 tsp vanilla extract
Top
250 g cranberries, frozen
2 tbsp white sugar
100 ml orange juice
Instructions
1. Preheat the oven to 175C(347F) and grease a Ø 24 cm round cake tin with butter or non stck spray.
2. In a medium bowl, combine the crushed cookies and melted butter. Spread over the greased cake tin press down wit a spatula. Set aside.
3. In a medium mixing bowl, beat the eggs and sugar. Add the cream cheese and whisk until smooth. Stir in the lemon or orange juice and vanilla extract. Pour over the crushed cookies and place in preheated oven. Bake for about 50 minutes. Remove from oven and allow to cool for about 45 minutes.
4. Meanwhile, make the cranberry sauce. In a medium saucepan, stir together the frozen cranberries, orange juice and sugar. Simmer for about 25 minutes over medium heat. Stir occasionally. Remove form heat and allow to cool.
5. Remove the cake tin. Pour the cranberry sauce over the top of the cooled cheesecake. Place the cheesecake in refrierator for at least 5 hours.
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