cranberry cheesecake
categories:  Cake | Cheesecake | Desserts   

Prepared: 2008-12-24

ingredients:

• 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

Preparation:

• Combine crumbs and butter; press into the bottom of a 9-in. springform pan.
• Bake at 300 degrees F for 5-8 minutes.
• Cool.
• Meanwhile, for 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.
• For 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 350 degrees F for 45 minutes.
• Turn oven off; let cake stand in oven 2 hours.
• Remove from oven; cool.
• Pour remaining topping on top; refrigerate overnight.

makes 14 servings @ 459 calories per serving