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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. Ingredients:
2 cups graham cracker or shortbread cookie crumbs |
1/3 cup butter, melted |
topping: |
2/3 cup sugar |
1/3 cup water |
2 cups fresh cranberries |
1 teaspoon lemon juice |
filling: |
4 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
5 eggs, lightly beaten |
1 tablespoon lemon juice |
Directions:
1. Combine crumbs and butter; press onto the bottom of a 9-in. springform pan. Place on a baking sheet. Bake at 300° for 5-8 minutes. Cool.
2. Meanwhile, for topping, combine sugar and water in a large saucepan. Bring to a boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most of the berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside.
3. For filling, in a large bowl, beat cream cheese and sugar until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl.
4. Return pan to baking sheet. Bake at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour. Remove from oven; cool on a wire rack.
5. Carefully run a knife around sides of pan to loosen. Pour remaining topping over cheesecake. Refrigerate overnight. Remove sides of pan before cutting. Yield: 12-16 servings.
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