Cranberry Cheesecake
Ingredients
Cheesecake Filling
16 oz cream cheese, at room temperature
2/3 cup sugar
1 tbsp all purpose flour
1/3 cup sour cream
3 tbsp heavy cream
2 large eggs
Zest from one lemon
1/8 tsp salt
lemon slices for garnish
Crust
1 1/4 cup graham cracker crumbs
6 tbsp butter, melted
3 tbsp sugar
Cranberry Sauce
1/2 cup cranberries
3 tbsp sugar
1/2 cup water
Candied Cranberries
1/4 cup water
1/2 cup sugar
1 cup cranberries
Instructions:
For the cranberry sauce: In a small saucepan, bring cranberries, water, and sugar to a boil. Lower the heat and cook for 8-10 minutes until the cranberries have burst. Strain the mixture and set aside.
For candied cranberries: In a saucepan, combine water and 1/4 cup sugar. Bring to a boil and let simmer on low heat for 3-4 minutes. Remove syrup from the heat and stir in cranberries until they are fully coated in the syrup. Remove the cranberries with a slotted spoon and transfer to parchment-lined baking sheet. Let them dry out for a while, then roll in the remaining sugar. Set aside
For the crust: In combine all the ingredients in a small bowl and mix together until it forms the consistency of wet sand. Press the crust into the bottom of an 8x8 pan and pack it in tightly.
For the cheesecake filling: Using a stand mixer, beat together cream cheese and sugar until smooth. Add the eggs, flour, sour cream, heavy cream, lemon zest, and salt and mix again until smooth. Pour the cheesecake filling over the crust. Bake at 325 degrees for 40-45 minutes. The center will still be slightly jiggly. (If you’re using a round pan or a different sized pan, adjust your baking time accordingly). Remove from the oven and refrigerate for a few hours or overnight until completely chilled.
Pour the cranberry sauce over the chilled cheesecake and decorate with candied cranberries and lemon slices.