Cranberry Layered Cheesecake

Cranberry Layered Cheesecake: Savory Sweet and Satisfying

This cheesecake was well worth the work it took creating each layer. It turned out so incredible delicious, that this may be my Christmas day dessert every year.

Cranberry Layered Cheesecake: Savory Sweet and Satisfying

The only issue I had with this cheesecake was the amount of the cranberry layer. I did not have enough left to cover the entire top of the cheesecake. Plus I felt it needed a bit more cranberry flavor on the inside of the cheesecake.

The recipe below includes more of the cranberry mixture, so you will have enough to cover the top of the cheesecake and I added a bit more to the inside of the cheesecake.

Cranberry Layered Cheesecake: Savory Sweet and Satisfying

Cranberry Layered Cheesecake
Ingredients:

Crust
1/2 cup dried cranberries
2 cups cake flour
1/2 cup ground almonds
1/4 cup confectioners' sugar
1/4 teaspoon almond extract
1/2 cup cold unsalted, cubed

Cranberry Layer
1 1/2 cups granulated sugar
4 tablespoons cornstarch
1/2 cup cranberry juice
4 cups fresh cranberries

Cream Cheese Layer
4- 8 ounce packages cream cheese, room temperature
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
4 eggs, lightly beaten

Sour Cream Layer
16 ounces sour cream
1/4 cup granulated sugar
2 teaspoons vanilla extract

Whipped Cream Topping
1 cup heavy whipping cream
1 tablespoon sugar
1/4 teaspoon almond extract

Directions:
Preheat oven to 350º F. Grease a 10 inch springform pan.

Add the dried cranberries to a food processor and finely chop. Add in the flour, almonds, confectioners' sugar and almond extract. Process until well blended. Add in the butter and pulse until just crumbly.

Press crust mixture into the bottom and up 1 1/2 inches of the sides of the prepared pan. Place on a baking sheet and bake for 10 minutes.

While crust is baking prepare cranberry layer. In a medium saucepan combine the granulated sugar and cornstarch. Add in the cranberry juice and stir until well combined. Add in cranberries and cook over medium heat until cranberries pop, mixture thickens and is bubbly. Set aside.

In a large bowl beat together the cream cheese, vanilla and sugar until smooth. Add in the eggs and beat just until combined. Pour half of the batter over the crust. Carefully place 1 1/4 cups of the cranberry mixture over the batter by placing small spoonfuls all around the batter. Top with remaining batter.

Bake for 45 minutes at 350º F. Reduce heat to 250º F and bake for an additional 25-30 minutes or until center is almost set.

While cheesecake is baking prepare sour cream layer. In a medium bowl combine the sour cream, sugar and vanilla until well mixed. Spread over the top of the cheesecake and bake for 20-30 minutes or until sour cream layer is set.

Cool on a wire rack for 10 minutes. Run a knife around the edge of pan to loosen. Cool for 1 more hour.

Spread a layer of cranberry mixture over the top of the cheesecake. Cover and refrigerate overnight.

In a medium bowl beat the whipping cream until soft peaks form. Add in the sugar and almond extract. Beat until stiff peaks form. Pipe around the top edge of the cheesecake.

Enjoy!!!

*Adapted from One Perfect Bite.

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