Cranberry Cheesecake with Shortbread Crust
I let Matt choose what kind of cheesecake to make. And a fine idea this was. It was absolutely awesome!
I started this one the last night, as it needs to refrigerate overnight.
Cranberry Sauce
3 1/2 cups fresh or frozen cranberries
3/4 cup sugar
1/4 cup fresh orange juice
Combine ingredients in a large saucepan over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly, til mixture thickens. Set aside to cool completely.
Cheesecake Filling
4 (8 oz) pkgs cream cheese, softened
1 1/2 cups sugar
4 eggs
In a large bowl with a handheld mixer, beat cream cheese on medium speed til smooth (do not overbeat).
Add sugar and mix on low speed, scraping sides as needed, til well blended. Add eggs, one at a time, mixing well on low speed after each addition; set aside.
Shortbread Crust
1 1/4 cups flour
1/3 cup sugar
1 t lemon zest
1/4 t salt
8 T unsalted butter, cut into small pieces (plus extra for pan)
1 large egg yolk
Preheat oven to 400°. Lightly butter 10" springform pan. Set aside.
In a large bowl, whisk together flour, sugar, zest and salt. Mix in butter with a fork til mixture resembles coarse crumbs. Add egg yolk and mix just til the dough forms a ball.
Press 3/4 of dough evenly over the bottom of the prepared pan.
Prick dough all over with a fork. Bake crust til light golden brown, about 10-12 minutes. Cool completely on a rack. Press remaining dough around the edges of the pan, making sure that dough is pressed onto bottom crust.
Pour Cheesecake Filling over chilled Shortbread Crust. Spoon about 1 1/2 cups Cranberry Sauce over the top, concentrating most of the mixture towards the edge.
Refrigerate remaining for serving. With a small knife, swirl cranberry filling lightly. Reduce oven temperature to 350°. Bake cheesecake til center is set, about 1 1/2 hours.
Sour Cream Glaze
1 cup sour cream
1/4 cup sugar
1 t vanilla
Mix glaze ingredients in a medium bowl. Carefully spread over cake with a rubber spatula.
Bake 5 more minutes.
Turn off oven and cool cheesecake 30 minutes in the oven with the door ajar. Remove to a rack to cool completely.
Cover cheesecake tightly and refrigerate overnight. Release side and slice.
Serve with a dollop of cranberry sauce.
I started this one the last night, as it needs to refrigerate overnight.
Cranberry Sauce
3 1/2 cups fresh or frozen cranberries
3/4 cup sugar
1/4 cup fresh orange juice
Combine ingredients in a large saucepan over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly, til mixture thickens. Set aside to cool completely.
Cheesecake Filling
4 (8 oz) pkgs cream cheese, softened
1 1/2 cups sugar
4 eggs
In a large bowl with a handheld mixer, beat cream cheese on medium speed til smooth (do not overbeat).
Add sugar and mix on low speed, scraping sides as needed, til well blended. Add eggs, one at a time, mixing well on low speed after each addition; set aside.
Shortbread Crust
1 1/4 cups flour
1/3 cup sugar
1 t lemon zest
1/4 t salt
8 T unsalted butter, cut into small pieces (plus extra for pan)
1 large egg yolk
Preheat oven to 400°. Lightly butter 10" springform pan. Set aside.
In a large bowl, whisk together flour, sugar, zest and salt. Mix in butter with a fork til mixture resembles coarse crumbs. Add egg yolk and mix just til the dough forms a ball.
Press 3/4 of dough evenly over the bottom of the prepared pan.
Prick dough all over with a fork. Bake crust til light golden brown, about 10-12 minutes. Cool completely on a rack. Press remaining dough around the edges of the pan, making sure that dough is pressed onto bottom crust.
Pour Cheesecake Filling over chilled Shortbread Crust. Spoon about 1 1/2 cups Cranberry Sauce over the top, concentrating most of the mixture towards the edge.
Refrigerate remaining for serving. With a small knife, swirl cranberry filling lightly. Reduce oven temperature to 350°. Bake cheesecake til center is set, about 1 1/2 hours.
Sour Cream Glaze
1 cup sour cream
1/4 cup sugar
1 t vanilla
Mix glaze ingredients in a medium bowl. Carefully spread over cake with a rubber spatula.
Bake 5 more minutes.
Turn off oven and cool cheesecake 30 minutes in the oven with the door ajar. Remove to a rack to cool completely.
Cover cheesecake tightly and refrigerate overnight. Release side and slice.
Serve with a dollop of cranberry sauce.
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