Cranberry Celebration Cheesecake |
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Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 16 |
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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 |
3/4 cup sugar, plus |
1 1/2 cups sugar, divided |
2 tablespoons cornstarch |
1/4 cup cranberry juice |
2 cups fresh cranberries or 2 cups frozen cranberries |
4 (8 ounce) packages cream cheese, softened |
1 teaspoon vanilla extract |
4 eggs, lightly beaten |
2 cups 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:
1. In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar; process until blended. Add butter; pulse just until crumbly.
2. Press onto the bottom and 1-1/2 inches up sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes.
3. 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.
4. 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.
5. 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.
6. Beat cream until stiff peaks form; fold in ground almonds. Pipe around top edge of cheesecake; sprinkle with sliced almonds.
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