This is a great thanksgiving or Christmas dessert. Topped with some mint leaves and a couple extra berries, this is a fantastic looking cheesecake that your family will remember.
Ingredients
- Crust
- 2 cups graham cracker crumbs (~17-19 full size graham crackers)
- 7 tbsp 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
- 5 mint leaves
- Whole cranberries
Directions
- 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.
- For topping, combine sugar and water in a large saucepan. Bring to a boil over medium heat for one 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.
- For filling, in a large bowl beat the cream cheese and sugar until light and fluffy. Add eggs, beating just until blended. Add lemon juice. Pour into crust.
- Spoon 1/4 cup cranberry topping over filling; cut through filling with a knife to swirl.
- Return pan to baking sheet. Put a pan on the bottom rack of the over and fill with water. (The high humidity keeps the cheesecake moist)
- Bake cheesecake on middle rack at 350° for 45 minutes. Turn oven off; let cheesecake stand in oven for 1 hour. Remove from oven and cool on a wire rack.
- Carefully run a knife around sides of pan to loosen. Pour remaining topping over cheesecake. Refrigerate overnight.
- Garnish with mint leaves and whole berries right before serving.
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