Cranberry Cheesecake Recipe

Cranberry Cheesecake Recipe

  • CRUST:
  • 2 cups graham cracker or shortbread cookie crumbs
  • 1/3 cup butter or margarine, melted
  • CRANBERRY TOPPING:
  • 1/3 cup water
  • 2/3 cup sugar
  • 2 cups fresh cranberries
  • 1 teaspoon lemon juice
  • FILLING:
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 5 eggs
  • 1 tablespoon lemon juice
  1. Preheat an oven to 300 degrees F (150 degrees C). Combine crumbs and butter; press into the bottom of a 9-inch springform pan. Bake in the preheated oven for 5 to 8 minutes. Cool.
  2. Meanwhile, for the topping, combine water and sugar in a saucepan. Bring to a boil over medium heat; boil 1 minute. Stir in berries; cover and reduce heat. Cook until most berries have popped, about 3 minutes. Add lemon juice. Press mixture through a sieve or food mill; set aside.
  3. Preheat an oven to 350 degrees F (175 degrees C).
  4. For the filling, beat cream cheese in a large mixing bowl until light. Gradually beat in sugar. Add eggs, one at a time, beating well after each. Add lemon juice. Pour into crust; spoon 4 tablespoons topping on filling and “marble” with a knife or spatula. Bake at in the preheated oven for 45 minutes. Turn oven off; let cake stand in oven 2 hours. Remove from oven; cool. Pour remaining topping on top; refrigerate overnight.