Cheesecake with cranberries

Cheesecake with cranberries might be just the side dish you are searching for. One portion of this dish contains approximately 6g of protein, 44g of fat, and a total of 541 calories. This recipe serves 10. For $1.4 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. Christmas will be even more special with this recipe. This recipe from Foodista has 110 fans. Head to the store and pick up sugar, water, cornstarch, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 25%. If you like this recipe, take a look at these similar recipes: Pumpkin Cheesecake with Candied Cranberries, Goat Cheese Cheesecake with Honeyed Cranberries, and Cheesecake Tart with Cranberries in Port Glaze.

Servings: 10

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In a medium saucepan, bring cranberries and water to a boil. Boil until the skin of the berries pops open, about 5 minutes.
2. Remove from heat and add allspice, cloves, orange extract, and sugar. Mix until thoroughly combined. Cool in refrigerator.
3. For the crust, combine digestive cookies crumbs, sugar, and butter in a small bowl. Press into the bottom of a greased 9-inch spring form pan; set aside.
4. In a mixing bowl, beat the cream cheese and sugar until smooth.
5. Add sour cream and cornstarch, beating well.
6. Add eggs, and beat on low speed just until combined.
7. Drain the cranberry sauce, reserve the cranberries. Fold one cup of cranberry sauce into the mixture. Pour into crust, sprinkle with the remaining sauce.
8. Bake the cake at 160C for 30-35 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool one hour longer. Refrigerate overnight.
9. Before serving, if you wish, top the cake with cranberries from the sauce.

 

Step by step:

1. In a medium saucepan, bring cranberries and water to a boil. Boil until the skin of the berries pops open, about 5 minutes.

2. Remove from heat and add allspice, cloves, orange extract, and sugar.

3. Mix until thoroughly combined. Cool in refrigerator.For the crust, combine digestive cookies crumbs, sugar, and butter in a small bowl. Press into the bottom of a greased 9-inch spring form pan; set aside.In a mixing bowl, beat the cream cheese and sugar until smooth.

4. Add sour cream and cornstarch, beating well.

5. Add eggs, and beat on low speed just until combined.

6. Drain the cranberry sauce, reserve the cranberries. Fold one cup of cranberry sauce into the mixture.

7. Pour into crust, sprinkle with the remaining sauce.

8. Bake the cake at 160C for 30-35 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool one hour longer. Refrigerate overnight.Before serving, if you wish, top the cake with cranberries from the sauce.

Nutrition Information:

covered percent of daily need