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12/28/2013

Cranberry Celebration Cheesecake Recipe

Yield: 16 servings. Prep Time: 45 min. Bake: 1-3/4 hours

Ingredients

  • 1/2 cup dried cranberries
  • 2 cups cake flour
  • 1/2 cup ground almonds
  • 1/4 cup confectioners' sugar
  • 1/2 cup cold butter, cubed

FILLING:
  • 3/4 cup plus 1-1/2 cups sugar, divided
  • 2 tablespoons cornstarch
  • 1/4 cup cranberry juice
  • 2 cups fresh or frozen cranberries
  • 4 packages (8 ounces each)
 PHILADELPHIA® Cream Cheese, softened
  • 1 teaspoon vanilla extract
  • 4 eggs, lightly beaten

TOPPING:
  • 2 cups (16 ounces) sour cream
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup ground almonds
  • 1/4 cup sliced almonds, toasted

Directions


  • In a food processor, finely chop dried cranberries. Add flour,
  • almonds and confectioners' sugar; process until blended. Add butter;
  • pulse just until crumbly.
  • Press onto the bottom and 1-1/2 in. up sides of a greased 10-in.
  • springform pan. Place on a baking sheet. Bake at 350° for 10
  • minutes.
  • In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in
  • cranberry juice until smooth. Add berries. Cook and stir until
  • thickened and bubbly. Set aside.
  • In a large bowl, beat the cream cheese, vanilla and remaining sugar
  • until smooth. Add eggs; beat just until combined. Pour half of
  • batter into crust. Carefully spoon 3/4 cup berry mixture over
  • batter; top with remaining batter.
  • Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes
  • longer or until center is almost set. Combine the sour cream, sugar
  • and vanilla; spread over top. Bake 20-30 minutes or until set. Cool
  • on a wire rack for 10 minutes. Run a knife around edge of pan to
  • loosen; cool 1 hour longer. Spread remaining berry mixture over the
  • top. Refrigerate overnight.
  • Beat cream until stiff peaks form; fold in ground almonds. Pipe
  • around top edge of cheesecake; sprinkle with sliced almonds.