Every year when the cranberries season comes, we wait for home-made cranberry cheesecake; it’s soft and delicious with full flavor of Cranberry and cheese. I love it and I am sure once you read the ingredient you will want to try it out, and for sure your family will love it.
Ingredients:
• 2 cups graham cracker or shortbread cookie crumbs
• 1/3 cup butter or margarine, melted
CRANBERRY TOPPING:
• 1/3 cup water
• 2/3 cup sugar
• 2 cups fresh cranberries
• 1 teaspoon lemon juice
FILLING:
• 4 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 5 eggs
• 1 tablespoon lemon juice
Method:
Combine crumbs and butter; press into the bottom of a 9-in. spring form pan. Bake at 300 degrees F for 5-8 minutes. Cool. Meanwhile, for topping, combine water and sugar in a saucepan. Bring to a boil over medium heat; boil 1 minute.
Stir in berries; cover and reduce heat. Cook until most berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside. For filling, beat cream cheese in a large mixing bowl until light. Gradually beat in sugar.
Add eggs, one at a time, beating well after each. Add lemon juice. Pour into crust; spoon 4 tablespoons topping on filling and “marble” with a knife or spatula. Bake at 350 degrees F for 45 minutes. Turn oven off; let cake stand in oven 2 hours.
Remove from oven and keep it for cool, pour remaining topping on top and refrigerate it for overnight for the delightful Cranberry Cheesecake.
Image: jupiterimages
Via: ehow
