Valentine's Day Cranberry Cheesecake
Yankee Plus Dec 2015
TABLE OF CONTENTS
Pretty in Pink. Chocolate may be de rigueur on February 14, but this beautiful cheesecake is sinfully hard to resist. It was a favorite of the late Sylvia Van Hazinga of Hillsboro, New Hampshire.
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- 1/2 cup (1 stick) butter
- 2 cups cinnamon graham cracker crumbs
Heat the oven to 350°F.
Make the crust: In a medium saucepan melt the butter over low heat. Remove from the heat, add the crumbs, and blend with a fork. Press the mixture into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes. Remove from the oven and set aside to cool. Reduce the oven to 325°F.
- 2 pounds softened cream cheese
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon grated lemon rind juice of 1 lemon
- 4 eggs
- 2 teaspoons vanilla
- 1 cup sour cream
- 2 cups (a 16-ounce can) jellied cranberry sauce
Make the filling: In a large mixing bowl combine filling ingredients- except the cranberry sauce-and beat until smooth. (A blender, a food processor, or a strong arm works equally well; do it in batches if necessary.) Pour one-half of the batter into a large bowl and set aside. Pour the other half of the batter into the crumb crust. Add the cranberry sauce to the reserved batter and blend until smooth. Pour a ring of the cranberry batter on top of the batter in the crust and stir with a knife to marbleize it. Place the pan in a larger baking dish and add water to come halfway up the sides. Bake for 1-1/2 hours. Turn off the oven and let the cake cool inside. (This helps prevent cracking.) When completely cool, gently remove the cake from the pan and set it on a serving plate.
Make the topping (optional): Combine ingredients and spread the mixture over the cooled, turned-out cake. (This hides any cracks that might appear.) Refrigerate at least 4 hours before serving.