Cranberry Marble Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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CRANBERRY MARBLE CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Brimley Estate in Garland, Texas in 1999. Ingredients:
12 ounces fresh cranberries |
3/4 cup water |
1/3 cup granulated sugar |
1-1/4 cup granulated sugar |
2 pounds cream cheese at room temperature |
2 teaspoons vanilla |
4 eggs |
1 pint sour cream at room temperature |
crust |
2 cups crushed graham crackers |
1-1/2 teaspoons ground cinnamon |
1/3 cup melted butter |
Directions:
1. Preheat oven to 350 then mix cinnamon and crushed graham crackers together.
2. Add melted butter and mix until well blended.
3. Using fingers press crust mixture into bottom and 2/3 up the sides of a spring form pan.
4. Bake crust for 6 minutes then set aside.
5. In medium saucepan combine cranberries and water.
6. Bring to a boil over medium heat and cook stirring occasionally for 10 minutes.
7. Remove from heat and stir in 1/3 cup sugar until dissolved.
8. Pour mixture through a coarse sieve to strain and let the puree cool completely.
9. Reduce oven temperature to 300.
10. Beat cream cheese with remaining sugar and vanilla until smooth.
11. Beat in eggs one at a time beating until just blended then stir in sour cream.
12. Spoon half the batter into prepared pan then drop 10 teaspoons of the cranberry puree over top.
13. Spoon half the remaining batter evenly over the first layer and dot with half the remaining puree.
14. Repeat with remaining batter and puree then take blunt knife and gently swirl puree into batter.
15. Place pan on a baking sheet and bake in lower part of oven for 1 hour.
16. Turn the oven off and leave the cheesecake in for 1 hour longer without opening the door.
17. Transfer cake to a rack and let cool to room temperature.
18. Cover and chill overnight before serving.
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