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Cranberry Swirl Cheesecake
* Exported from MasterCook *
CRANBERRY SWIRL CHEESECAKE
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-Dottie Cross TMPJ72B
1 -bag (12 ounces) fresh
Canberries, picked over
1 1/3 c Sugar
2 tb Sugar
2 lb Cream cheese -- at room
-temperatue, cut into
-8 pieces
2 ts Vanilla extract
4 Eggs -- at room temperature
1 pt Sour cream -- at room temperat
1. In a medium nonreactive saucepan, combine the
cranberries and 3/4 cup water. Bring to a boil over
moderate heat and boil, stirring occasionally, until
the cranberries burst and the mixture reduces to 1-1/4
cups, about 12 minutes. Remove from the heat and stir
in 1/3 cup of the sugar until dissolved. Strain the
mixture through a coarse sieve and let the puree cool
completely.
2. Preheat the oven to 275 degrees. Butter and flour
a 9-by-2-3/4-inch springform pan. In a large bowl,
using an electric mixer, beat the cream cheese with
the remaining 1 cup plus 2 tablespoons sugar and the
vanilla at low speed until smooth. Beat in the eggs
one at a time, beating until just blended. Stir in the
sour cream.
3. Spoon half of the cream cheese mixture into the
prepared pan. Drop 8 or 9 rounded teaspoons of the
cranberry puree randomly over the top. Spoon half of
the remaining cheesecake mixture evenly over the first
layer and dot with half of the remaining puree. Repeat
with the remaining cheesecake mixture and puree.
(Avoid dropping puree in the center of more than 1
layer.) With a blunt knife, cut through the batter in
a swirling motion to distribute the cranberry puree.
4. Place the pan on a baking sheet and bake in the
lower part of the oven for 1 hour. Turn the oven off
and leave the cheesecake in for 1 hour longer.
Transfer the cake to a rack and let cook to room
temperature. Cover and refrigerate overnight before
serving.
Source: Food and Wine magazine -
Nov/1992 Reformatted by: CLM, HCPM52C
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