This Cranberry Swirl Cheesecake is a stunning centerpiece for holiday dinners or special celebrations. The base is a classic, dense New York-style cheesecake, ultra-creamy and subtly sweet, made with cream cheese, sour cream, and eggs. It’s layered with a homemade cranberry puree, which adds a bright, tart contrast that cuts through the richness of the cheese. The swirling technique creates beautiful marbled patterns in every slice. Baked low and slow, it sets with a smooth, jiggly texture that firms up beautifully in the refrigerator. Serve it chilled for the perfect balance of sweet and tangy flavors.
Cranberry Swirl Cheesecake
Description
This Cranberry Swirl Cheesecake is a stunning centerpiece for holiday dinners or special celebrations. The base is a classic, dense New York-style cheesecake, ultra-creamy and subtly sweet, made with cream cheese, sour cream, and eggs. It&# 226;ÂÂs layered with a homemade cranberry puree, which adds a bright, tart contrast that cuts through the richness of the cheese. The swirling technique creates beautiful marbled patterns in every slice. Baked low and slow, it sets with a smooth, jiggly texture that firms up beautifully in the refrigerator. Serve it chilled for the perfect balance of sweet and tangy flavors.Ingredients
Directions
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In a medium nonreactive saucepan, combine the cranberries and 3/4 cup water.
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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.
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Remove from the heat and stir in 1/3 cup of the sugar until dissolved.
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Strain the mixture through a coarse sieve and let the puree cool completely.
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Preheat the oven to 275 degrees.
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Butter and flour a 9-by-2-3/4-inch springform pan.
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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.
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Beat in the eggs one at a time, beating until just blended.
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Stir in the sour cream.
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Spoon half of the cream cheese mixture into the prepared pan.
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Drop 8 or 9 rounded teaspoons of the cranberry puree randomly over the top.
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Spoon half of the remaining cheesecake mixture evenly over the first layer and dot with half of the remaining puree.
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Repeat with the remaining cheesecake mixture and puree.
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With a blunt knife, cut through the batter in a swirling motion to distribute the cranberry puree.
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Place the pan on a baking sheet and bake in the lower part of the oven for 1 hour.
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Turn the oven off and leave the cheesecake in for 1 hour longer.
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Transfer the cake to a rack and let cool to room temperature.
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Cover and refrigerate overnight before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 6.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4.5mg1%
- Total Carbohydrate 1.4g1%
- Dietary Fiber 0.6g3%
- Sugars 0.8g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
