Brandied Cranberry Sour Cream Cheesecake |
|
 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 16 |
|
LCBO Food & Drink 2008 recipe. They're description says, This is a cheescake fanatic's dream come true. Can't wait to find out! (May use fresh/frozen cranberries.) Ingredients:
3 1/2 cups chocolate cookie crumbs |
2 tablespoons sugar |
1/2 teaspoon cinnamon |
1/2 teaspoon salt |
2/3 cup unsalted butter |
340 g cranberries |
1 cup sugar |
2/3 cup water |
1/2 teaspoon cinnamon |
1 teaspoon vanilla |
3 tablespoons brandy |
3 (225 g) packages cream cheese (not low-fat) |
2 cups sugar |
3 tablespoons cornstarch |
1 tablespoon vanilla |
3 large eggs, room temperature |
2 cups sour cream |
1/2 cup sugar |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 degrees.
2. CRUST.
3. Stir all ingrediants together until crumbly. Press into the bottom and to the top of the sides lightly greased 9 springform pan. Place on a baking tray & bake for 10 minutes. Then cool while preparing other ingrediants.
4. CRANBERRY TOPPING.
5. Simmer all ingrediants over Medium heat, stirring occasionally, until most cranberries pop , about 20 minutes. Cool, then chill completely.
6. CHEESECAKE.
7. reduce oven to 325 degrees. Beat cream cheese until smooth & fluffy. Gradually add sugar while beating, scrape sides often. Beat in cornstarch & vanilla. Add eggs 1 at a time, scraping well after each addition. Scrape into crust (only will go 1/2 way). Bake 30 minutes.
8. SOUR CREAM LAYER.
9. Stir sour cream, sugar & vanilla to blend. After cheesecake has baked, remove CAREFULLY & GENTLY dollop sour cream layer on cheesecae. Spread until even & return to oven for 30 minutes. (Mine took an extra 5-10 minutes to set.).
10. Chill overnight before garnishing.
11. To garnish, spread cranberries over top of chilled cheesecake & chill until ready to slice.
|
|