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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 16 |
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This was made for a post-Christmas dinner dessert bash many moons ago. Ed helped me greatly and it turned itself into a gorgeous, delicious, absolutely to-die-for cheesecake although I was rather panicked during the process. Ingredients:
puree |
12 ounces fresh cranberries |
1/3 cup sugar |
1 1/3 cups water |
filling |
2 pounds cream cheese, room temperature |
1 3/4 cups sugar |
4 large eggs |
glaze |
8 ounces semisweet chocolate chips |
1/2 cup water |
1/2 cup cranberry puree |
Directions:
1. PUREE:
2. Place cranberries, water and sugar in saucepan.
3. Bring to a boil.
4. Reduce heat.
5. Simmer for 5 minutes, or until berries pop .
6. Puree in a blender or food processor.
7. Strain through a medium sieve.
8. Set aside.
9. NOTE: MAKES EXTRA PUREE
10. Butter and parchment line an 8 springform pan.
11. Preheat oven to 350 degrees F.
12. FILLING:
13. Cream together softened chean cheese and sugar in a mixer bowl, scraping bowl well.
14. Add eggs, one at a time, beating well after each addition.
15. Pour batter into prepared pan.
16. Add all but about 1 cup of the cranberry puree.
17. Cut puree through the batter with a knife as with marble cake.
18. Place the cheesecake in a pan containing enough water to come halfway up the cheesecake pan.
19. Bake for 1 1/2 hoursOR until center is almost set.
20. Remove from oven.
21. Cool cheesecake completely.
22. Turn out onto a serving platter.
23. Refrigerate.
24. GLAZE:
25. Melt together the chocolate and water over low heat.
26. Whisk in the cranberry puree until smooth and shiny.
27. Pour glaze over cooled cheesecake, smoothing the top evenly with a spatula and allowing large dribbles to decorate the cake's sides.
28. Garnish with holly leaves and cranberries.
29. Serve with dollops of whipped cream.
30. NOTE: This cake freezes well before glazing.
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