Cranberry-Raspberry Cheesecake (adapted from Full Fork Ahead)
Cranberry purée:
1 cup cranberries, fresh or frozen (or you can do half cranberries and half raspberries, like I did!)
1/3 cup sugar
1/3 cup fresh orange juice
zest from 1 orange
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons vanilla extract
Crust:
1 1/2 cups finely ground butter biscuit cookies or butter cookies
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
Filling:
2- 8 oz packages cream cheese, room temperature
1/2 cup sugar
2 large eggs
1/2 cup sour cream
1/4 cup whipping cream
1 tsp vanilla extract
Puree first!
Combine all ingredients except vanilla in a heavy saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to food processor or blender. Add vanilla. Puree until smooth. Strain into medium bowl. (Scrape the puree against the mesh strainer until you're left with just seeds and a tiny bit of pulp, and make sure to scrape puree off the outside of the strainer) Cover with plastic. Stick in the freezer to chill while you make the crust.
Now the crust:
Grease and/or flour an 8 inch springform pan. Wrap outside of pan with 2 layers of heavy-duty foil.
Blend cookies, sugar and cinnamon in processor. Add butter; blend until moist clumps form. (Or pound cookies to crumbs in a plastic bag, then mix with butter, sugar, and cinnamon in a medium bowl) Press crumb mixture onto bottom and up sides of pan. Place pan in the fridge to chill while you continue with the filling. Preheat oven to 350 and position rack in the center of the oven
Filling time!
Beat cream cheese until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla. Pour 1/3 of filling into the crust. Dollop 1/3 of cranberry puree on top of filling and gently swirl it through with a knife. Be careful not to scrape the crust. Repeat layering of filling and and puree 2 more times. On last layer, swirl puree through filling, creating marbled design. This one is supposed to be as pretty as you can get it! Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 30 minutes Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar. Transfer cake to wire rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. This is a very soft cheesecake, you must chill it overnight! (Can be made 2 days ahead. Keep refrigerated.)