does anyone knows a good website for cranberry cheescake?

Answer 1

This luscious cheesecake can be prepared up to two days ahead of time and stored in the refrigerator. Although it's a great alternative for Thanksgiving dessert, it can certainly be enjoyed anytime. Serves 12.


Ingredients:
2 c. water
1 1/2 c. plus 2 tbsp. sugar divided
3 large eggs at room temperature
24 oz. cream cheese at room temperature
5 tbsp. melted unsalted butter
1 1/2 c. crushed graham crackers
1 tbsp. cornstarch
1 12-oz. bag fresh cranberries
1 1/4 c. sour cream


Steps:
1. Place a rack in the center of the oven and preheat to 350 degrees F.

2. Butter a 9 1/2-inch springform pan.

3. Wrap the outside bottom part of the pan with aluminum foil.

4. Mix the cracker crumbs, 1/4 c. of the sugar and the melted butter in a small bowl.

5. Press the mixture into the bottom of the springform pan and about 1 inch up the sides of the pan.

6. Bake crust for 10 minutes and set aside.

7. Combine the cranberries, 2 c. water and 1/2 c. of the sugar in a large saucepan and bring to a boil over medium-high heat, stirring occasionally.

8. Reduce heat to medium-low and cook until thick and reduced to 2 cups. (The cranberries will "pop" and split open.)

9. Put cranberry mixture in a bowl and cool completely. Stir often as it cools.

10. Beat the cream cheese until smooth, about 1 minute, in a large bowl.

11. Add the remaining 3/4 c. plus 2 tbsp. sugar and beat another minute. Scrape down the sides of the bowl as you beat the mixture.

12. Beat in the eggs one at a time.

13. Beat in 1 1/2 c. of the cranberry mixture, the sour cream and the cornstarch.

14. Pour the mixture into the crust. Dot the top of the cheesecake with tablespoons of the remaining cranberry mixture.

15. Bake cheesecake 15 minutes.

16. Reduce heat to 325 degrees F and bake 50 to 60 more minutes, or until the edges are puffed and brown.

17. Remove the cheesecake from the oven and run a knife around the inside of the pan, but leave the cheesecake in the pan.

18. Cool completely and then cover with plastic wrap and refrigerate at least 4 hours.

19. Remove the sides of the pan and the foil from the bottom part of the pan. Serve cold.

Tips:
When cutting cheesecake, it helps to use a very sharp knife. Dip the knife in hot water before cutting each slice.

This cheesecake is best if made a day ahead of time and allowed to chill in the refrigerator overnight.

Answer 2

Swirled Cranberry Cheesecake

2 1/4 cups Pepperidge Farm Bordeaux cookie crumbs
1/4 cup butter, melted
1 (16 ounce) can whole-berry cranberry sauce
2 teaspoons cinnamon
1/4 teaspoon cloves
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon cornstarch
4 eggs
1 teaspoon vanilla

Mix cookie crumbs and butter.
Press onto bottom and 1 inch up sides of greased 9 inch springform pan.
Bake at 350 degrees for 10 minutes.
Cool completely.
Process cranberry sauce and spices in food processor or blender.
Set aside.
Beat cream cheese until smooth.
Add sugar and corn starch,beat well.
Add eggs,one at a time,beating until just blended.
Stir in vanilla.
Pour 1/2 the butter into crust.
Spoon 1/2 cranberry mixture over batter,swirl with knife.
Top with remaining batter.
Repeat with remaining cranberry mixture.
Bake at 350 degrees for 15 minutes.
Reduce oven to 225 degrees,Bake 1 hour and 10 minutes.
Remove from oven,immediately run knife around sides of cheesecake to loosen from pan.
Turn oven off,return cheesecake to oven and let cool in oven 1 hour.
Remove from oven,cool completely on wire rack.
Chill uncovered until ready to serve (chessecake will continue to firm up as it chills) Remove sides of pan.
Serve.

Answer 3

try Kraft.com

Answer 4

try www.recipesource.com or www.recipetips.com