Cranberry Cheesecake

Cranberry Cheesecake


Ingredients:

1 Cup graham crumbs

1/4 Cup melted butter

3 - 250 g pkgs of cream cheese (softened)

3/4 Cup sugar

2 Tbsp flour

4 eggs

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)

Crust:

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.

Cheesecake:

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.

Cranberry Glaze:

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.


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