From the kitchen of Renee Barkwell- Wilson. This pretty cheesecake
was first served at Thanksgiving. It can be made two days in advance.
was first served at Thanksgiving. It can be made two days in advance.
Lightly butter a 9 1/2" springform pan.
In a small bowl, mix:
1 1/2 c crushed graham crackers (about 7 oz)
1/4 c sugar
5 Tbsp unsalted butter, melted
Mix until well combined.
Press evenly into the bottom & about 1" up the sides of the prepared
pan.
Bake @ 350 for 10 minutes.
In a large saucepan:
12 oz bag fresh cranberries
2 c water
1/2 c sugar
Bring to a boil over med-high heat, stirring to dissolve sugar.
Reduce the heat to med-low.
Cook, stirring often to avoid scorching, until very thick & reduced to
about 2 cups.
Transfer to bowl & cool completely, stir often.
In a mixing bowl, beat:
3 8 oz pckgs cream cheese, at room temp
Beat until smooth, about 1 minute.
Add:
3/4 c + 2 Tbsp sugar
Beat for 1 minute.
One at a time, beat in:
3 large eggs, at room temp
Beat in:
1 1/2 c cranberry mixture
1 1/4 c sour cream
1 Tbsp cornstarch
Pour into the prepared crust.
Dot the surface with spoonfuls
of remaining cranberry mixture.
Cut to marbleize.
Bake @ 350 for 15 minutes.
Bake @ 325, 50-60 minutes longer.
Bake until edges are puffed & lightly browned.
Remove from oven.
Run a thin knife around the inside
of the pan to release the cheesecake
from the sides, but leave the sides attached.
Cool completely on a cooling rack.
Cover the pan tightly with plastic wrap.
Refrigerate at least 4 hrs or overnight
(It can be made up to 2 days ahead).
In a small bowl, mix:
1 1/2 c crushed graham crackers (about 7 oz)
1/4 c sugar
5 Tbsp unsalted butter, melted
Mix until well combined.
Press evenly into the bottom & about 1" up the sides of the prepared
pan.
Bake @ 350 for 10 minutes.
In a large saucepan:
12 oz bag fresh cranberries
2 c water
1/2 c sugar
Bring to a boil over med-high heat, stirring to dissolve sugar.
Reduce the heat to med-low.
Cook, stirring often to avoid scorching, until very thick & reduced to
about 2 cups.
Transfer to bowl & cool completely, stir often.
In a mixing bowl, beat:
3 8 oz pckgs cream cheese, at room temp
Beat until smooth, about 1 minute.
Add:
3/4 c + 2 Tbsp sugar
Beat for 1 minute.
One at a time, beat in:
3 large eggs, at room temp
Beat in:
1 1/2 c cranberry mixture
1 1/4 c sour cream
1 Tbsp cornstarch
Pour into the prepared crust.
Dot the surface with spoonfuls
of remaining cranberry mixture.
Cut to marbleize.
Bake @ 350 for 15 minutes.
Bake @ 325, 50-60 minutes longer.
Bake until edges are puffed & lightly browned.
Remove from oven.
Run a thin knife around the inside
of the pan to release the cheesecake
from the sides, but leave the sides attached.
Cool completely on a cooling rack.
Cover the pan tightly with plastic wrap.
Refrigerate at least 4 hrs or overnight
(It can be made up to 2 days ahead).
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