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
How To make Cranberry Swirl Cheesecake's Videos
Cranberry Swirl Mini Cheesecakes | 12 Day of Christmas Baking | Day Six
12 Days Of Christmas Baking
It’s day six of the “12 Days of Christmas Baking” series and I’m excited to share with you my cranberry swirl mini cheesecake recipe. Let me tell you, this is one for the books. A crunchy graham crust, with a fluffy cream cheese filling that’s topped with a spice filled cranberry swirl?! Okay my mouth is watering.
The flavours are perfectly balanced.
Ingredients
Crust
1 cup crushed graham crackers
3 tbsp butter
1/2 tsp salt
Cranberry sauce
1 can cranberry jelly
1/4 cup orange juice
2 tbsp lemon juice
1/4 tsp cloves
3/4 tsp ginger
2 tsp cinnamon
3 tbsp white sugar
2 tbsp cornstarch
3 tbsp water
Cream cheese filling
12 ounces cream cheese
1/2 cup white sugar
1 egg
2 tsp vanilla
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Cranberry Cheesecake
Hello friends, today we are making this delicious and beautiful Sweetened Condensed Milk Cranberry Cheesecake! This is a very easy recipe to make and it will be an amazing addition to your holiday table, and the best part is that it doesn’t require any baking, so your oven can be free for all the other dishes you might be baking.
Full recipe:
Cranberry Sauce
3 cups fresh or frozen cranberries (300 grams)
3/4 cup granulated sugar (150 grams)
1/2 cup orange juice (from 2 oranges)
4 tbsp orange zest (from 2 oranges)
Crust
1 1/2 cups graham cracker crumbs (170 grams)
2 tbsp granulated sugar (25 grams)
7 tbsp melted butter (98 grams)
Cheesecake
1 packet unflavored gelatin (7 grams)
4 tbsp water divided
3 cups softened cream cheese (680 grams, or 3 blocks)
1 14 oz. can sweetened condensed milk (396 grams)
1/4 cup lemon juice
Whipped Cream
1/2 cup whipping cream (120 ml)
2 tbsp powdered sugar
Sugared Cranberries
1/2 cup water
1/2 cup sugar
1 cup fresh cranberries
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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Cranberry Cheesecake - Episode 290 - Baking with Eda
Website:
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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cranberry sauce and new york cheese cake
LOL, it sounds like i'm playing the revenue card. LOL. 2 videos in one. the cheesecake is killer cheesecake. very good.
The Best Cranberry Cheesecake Recipe | with Cranberry Swirl | Great Holiday Dessert!
FULL RECIPE HERE:
Cranberry and cheesecake, a dessert combination that's perfect for the holiday season! This cranberry cheesecake recipe is decadent, fluffy and melt-in-your mouth good! Plus, your guests will be super impressed with the delicate design on the top that's made with cranberry sauce.
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