Cranberry Cheesecake
Source: Taste of Home
Perfect during for the Christmas holiday
Ingredients
- ½ c. dried cranberries
- 2 c. cake flour
- ½ c. finely ground almonds
- ¼ c. powdered sugar
- ½ c. cold butter, cubed
- 4 (8 oz.) pkgs. cream cheese, softened (not low fat)
- 1-1/2 c. white sugar
- 1 t. vanilla
- 4 eggs, lightly beaten
- 2 c. (16 oz.) low-fat sour cream
- 1/4 c. white sugar
- 2 t. vanilla
- 1 c. heavy whipping cream, or 8 oz. container of Truwhip (a healthier version of Cool Whip) for garnish
- ¼ c. sliced almonds, toasted
Cranberry Filling & Topping
- ¾ c. white sugar
- 2 Tbls. cornstarch
- ¼ c. cranberry juice
- 2 c. fresh or frozen cranberries
Instructions
Cranberry Filling: In a small saucepan, combine ¾ c. white sugar and cornstarch; stir in cranberry juice until smooth. Add cranberries. Cook on medium heat, stirring until thick and bubbly; set aside. Refrigerate until ready to use.
Crust: In a food processor, finely chop dried cranberries. Add flour, ground almonds and powdered sugar; process until blended. Add butter cubes and pulse jut until crumbly.
Press onto the bottom and 1-1/2 inches up sides of a greased 10-inch spring form pan. Place on a baking sheet and bake at 350 degrees for 10 minutes.
In a large bowl, beat the cream cheese, vanilla and 1-1/2 c. white sugar until smooth. Add eggs; beat just until combined (do not over mix). Pour half of the batter onto crust. Carefully spoon ¾ cup cranberry mixture over batter; top with remaining batter.
Bake for 55-60 minutes at 325 degrees or until center is almost set. Remove from oven.
Topping: Combine sour cream, sugar and vanilla; spread over top of almost set cheesecake. Return to oven and bake another 15-20 minutes until topping is set. Cool on wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer.
Spread remaining cranberry mixture over the top and refrigerate overnight.
Garnish: Just before serving, beat whipping cream until stiff peaks form (or use thawed Truwhip). Pipe around top outside edge of cheesecake; sprinkle with sliced almonds and slice to serve.
NOTE: You can make the filling ahead of time. Serves 16.