Holiday Cranberry Swirl Cheesecake

Holiday Cranberry Swirl Cheesecake
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cranberry swirl cheesecakeThis lovely cheesecake will make an impressive addition to your holiday line up this year. Your guests will rave about it and ask for the recipe!

Serves 12

Cranberry Swirl

4 cups crushed fresh cranberries
2 cups sugar
2 tbsp fresh Lemon juice

For the Crust

Nonstick vegetable oil spray
2 3/4 cups finely ground Donsuemor Lemon Madeleines, approx 26 Madeleines
2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted

For the Filling

4 8-ounce packages cream cheese, room temperature
1 cup sugar
4 large eggs
1/4 cup all purpose flour
1 cup sour cream
1/2 cup whipping cream
1 tablespoon vanilla extract

Cranberry Swirl
Stir the cranberries and sugar together in a large microwave-safe bowl or a 1-quart glass measuring cup.  Put the bowl in a microwave oven set to full power and cook for 10 minutes.  Stir the mixture and cook for 5 to 8 minutes longer, or until most of the liquid has been absorbed and the filling is glossy.  Stir in the Lemon juice.  Scrape the filling into a small container and cool to room temperature.  Use half for the cheesecake and reserve half to serve with the slices.

In a food processor, fitted with a metal blade, grind the madeleines, sugar, cinnamon and butter.  Press into the bottom and sides of a 10 inch spring form pan. Wrap the spring form pan with a double layer of aluminum foil.  Chill while mixing the filling.

Preheat the oven to 350 degrees F.

In a mixer, fitted with the beater attachment, whip the cream cheese and the sugar until light and fluffy.  Add the eggs one at a time.  Mix in the flour, sour cream, whipping cream and vanilla.

Transfer 1/3 of the filling to the prepared crust.  Add in half of the Cranberry Swirl, top with 1/3 of the filling and the remaining ½ of the Cranberry Swirl.  Finally, top with the last 1/3 of the filling.  With a knife, swirl the cranberry through the filling.  

Place spring form pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of spring form pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door slightly opened.
Remove from the oven and cool on a wire cooling rack.  Run a knife around the sides of the pan.  Remove the foil and cool completely.  Cover with plastic wrap and chill overnight in the refrigerator.  Slice with a knife that has been dipped in warm water and dried off.  Serve with the remaining cranberry swirl.


About The Author

Recipe courtesy of Donsuemor

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