Name: Cranberry Celebration Cheesecake
Prep time: 45 min
Cook time: 45 min
Yield: 1
Ingredients: 1/2 cup dried cranberries -; 2 cups cake flour -; 1/2 cup ground almonds -; 1/4 cup confectioners' sugar -; 1/2 cup cold butter, cubed -; Filling: -; 3/4 cup plus 1-1/2 cups sugar, divided -; 2 tablespoons cornstarch -; 1/4 cup cranberry juice -; 2 cups fresh or frozen cranberries -; 4 packages (8 ounces each) cream cheese, softened -; 1 teaspoon vanilla extract -; 4 large eggs, lightly beaten -; Topping: -; 2 cups sour cream -; 1/4 cup sugar -; 2 teaspoons vanilla extract -; 1 cup heavy whipping cream -; 1/4 cup ground almonds -; 1/4 cup sliced almonds, toasted -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Cranberry Celebration Cheesecake

1. 1/2 cup dried cranberries -

2. 2 cups cake flour -

3. 1/2 cup ground almonds -

4. 1/4 cup confectioners' sugar -

5. 1/2 cup cold butter, cubed -

6. Filling: -

7. 3/4 cup plus 1-1/2 cups sugar, divided -

8. 2 tablespoons cornstarch -

9. 1/4 cup cranberry juice -

10. 2 cups fresh or frozen cranberries -

11. 4 packages (8 ounces each) cream cheese, softened -

12. 1 teaspoon vanilla extract -

13. 4 large eggs, lightly beaten -

14. Topping: -

15. 2 cups sour cream -

16. 1/4 cup sugar -

17. 2 teaspoons vanilla extract -

18. 1 cup heavy whipping cream -

19. 1/4 cup ground almonds -

20. 1/4 cup sliced almonds, toasted -

How to cook deliciously - Cranberry Celebration Cheesecake

1. Stage

In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar; process until blended. Add butter; pulse just until crumbly.

2. Stage

Press onto the bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes.

3. Stage

In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside.

4. Stage

In a large bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter.

5. Stage

Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes longer or until center is almost set. Combine the sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight.

6. Stage

Beat cream until stiff peaks form; fold in ground almonds. Pipe around top edge of cheesecake; sprinkle with sliced almonds.