Cranberry swirl cheesecake

 
                         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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