Cranberry cheesecake earns top reviews for its tart and tangy flavor. It has a lush, creamy texture, too, thanks to baking in a hot water bath.
Instructions
1
Prep the pan
2
Preheat the oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about an 18-inch square). Wrap the foil securely around the pan to waterproof the cheesecake, then place the pan on a baking sheet.
3
Make the graham cracker crust
4
In a small bowl, mix the cracker crumbs and butter. Press the mixture into the bottom of the prepared pan. Bake for six minutes, then cool on a wire rack.
5
Cook the cranberry topping
6
In a large saucepan, combine the cranberries, sugar and water. Cook, uncovered, over medium heat until the berries pop, 12 to 15 minutes. Stir in the lemon juice. Press the cranberry mixture through a food mill into a small bowl, and discard the pulp and seeds. Set the cranberry topping aside.
7
Blend the filling
8
In a large bowl, beat the cream cheese, sugar and lemon juice until smooth. Add the eggs and beat on low speed until just blended. Pour the filling into the graham cracker crust. Spoon 1/4 cup of the cranberry topping over the filling. Cut through the filling with a knife to swirl. Place the springform pan in a larger pan, and add 1 inch of hot water to the larger pan. Editor's Tip: You can use a large roasting pan for the hot water bath.
9
Bake the cheesecake for 55 to 65 minutes or until the center is just set and the top appears dull. Remove the springform pan from the water bath and remove the foil. Cool the cheesecake on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake, and cool for one hour longer.
10
Top and chill
11
Pour the remaining cranberry topping over the cheesecake. Refrigerate the cheesecake overnight, covering it once it's completely cooled. Remove the rim from the pan.
