You can find some gems while flipping through magazines waiting at the beauty salon. Like this cheesecake from Woman’s Day magazine, for instance.
This cheesecake looks so pretty and festive on a plate (you can skip sprinkling on the extra chocolate crumbs if you want a more pristine look), but the reason to make this cheesecake is the light, fluffy texture and the tart swirl on the top made from cranberries and raspberries cooked down and strained.
I don’t even normally like cheesecake, by the by, but this one has won my taste buds over.
It is a cinch to throw together, but will look like you’ve slaved for hours. A win-win in my book!
Happy Holly Days, food friends!
CRANBERRY SWIRL CHEESECAKE
1/2 cup cranberries
1/2 cup raspberries
1 tablespoon orange zest
1/4 cup water
1 cup sugar, divided
1/2 cup unsalted butter, melted
1 package (9 ounces) chocolate wafers (I used Nabisco Famous Wafers)
3 packages (8 ounces each) cream cheese, at room temperature
3/4 cup sour cream
2 tablespoons all purpose flour
2 teaspoons vanilla extract
3 large eggs
In a medium saucepan, bring to a simmer the cranberries, raspberries, orange zest, water and 1/4 cup sugar. Cook until thickened, about 10 minutes, stirring frequently. Strain and let cool.
In a food processor, whirl the butter, chocolate wafers, 1/4 cup sugar until very fine crumbs. Pat into a 9 inch spring form pan and bake at 375 for 10 minutes.
Whip with a mixer the remaining 1/2 cup sugar, cream cheese, sour cream, flour and vanilla extract, until smooth. Mix in one egg at a time. Pour into spring form pan on top of crust. Swirl in cranberry mixture.
325 bake rest 50 – 60 min until jiggles slightly in center
Other festive holiday cheesecakes: