Dessert Recipes * Razzle Dazzle Recipes
Cranberry Marble Cheesecake Recipe
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Cranberry Marble Cheesecake
1 bag (12 oz.) fresh cranberries
3/4 C water
1/3 C sugar
1 1/4 C sugar
2 lbs. cream cheese, at room temperature
2 tsp. vanilla
1 pint sour cream, at room temp
2 cups crushed graham crackers
1 1/2 tsp. cinnamon
1/3 cup melted butter
Preheat oven to 350° F. Mix cinnamon and crushed graham crackers
together. Add melted butter and mix until well blended. Using
fingers, press crust mixture into bottom and 2/3 of the way up the
sides of a 9 inch springform pan. Bake crust for about 6 minutes
until set. Set aside.
In a medium saucepan, combine cranberries and water. Bring to a boil
over medium heat and cook, stirring occasionally, until the
cranberries pop and the mixture reduces to 1-1/4 cups, about 10
minutes. Remove from heat and stir in 1/3 cup sugar until dissolved.
Pour the mixture through a coarse sieve to strain and let the purée
Reduce oven temperature to 300 F degrees.
n a large bowl, use an electric mixer to beat the cream cheese with
the remaining 1 1/4 cups sugar and the vanilla at until smooth. Beat
in the eggs one at a time, beating until just blended. Stir in the
Spoon half the batter into the prepared pan. Drop 8-10 rounded
teaspoons of the cranberry puree (about 1/3 of the puree) randomly
over the batter. Spoon half of the remaining batter evenly over the
first layer and dot with half of the remaining puree. Repeat with
the remaining batter and puree. Try to space out the puree so one
layer is not directly on top of the puree in another. Take a blunt
knife and gently swirl it through the batter to distribute the
cranberry puree, taking care not to disturb the crust.
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 the
oven, without opening the door, for 1 hour longer. Transfer to a
wire rack and let cool to room temperature. Cover and chill
overnight before serving.
YIELD: 10-12 Servings
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