Cranberry Swirl Cheesecake
Prep Time: 25 mins
Cook Time: 1 hr 15 mins
Total Time: 7 hrs 40 mins
Servings: 10 to 12
Ingredients:
5 ounces graham crackers (about 8), broken into pieces
2 tablespoons unsalted butter, melted
1 ¼ cups plus 2 tablespoons sugar
2 pounds cream cheese (4 8-ounce bars), room temperature
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract or paste
4 large eggs, room temperature
1 cup Classic Cranberry Sauce or store-bought cranberry sauce.
Directions:
Preheat oven to 350°F. Wrap the exterior of a 9-inch springform pan (including the bottom) in a double layer of foil.
Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into the bottom of the prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely.
Reduce oven temperature to 325°F. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add the remaining 1 1/4 cups of sugar in a slow, steady stream.
Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix).
Place a springform pan in a large, shallow roasting pan. Pour filling into the crust. Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.
Transfer the roasting pan to the oven. Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake until cake is set but still slightly wobbly in the center, about 1 hour, 15 minutes.
Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around the edge of the cake.
Notes:
Storage:
Cheesecake can be refrigerated in an airtight container for up to five days. You can also wrap individual slices in a double layer of plastic wrap, followed by a layer of aluminum foil, and freeze for up to two months. Thaw slices overnight in the refrigerator or at room temperature before eating. (Note: cheesecake should not sit at room temperature for longer than two hours, so if your kitchen is very cold, it’s best to use the refrigerator method.)
Make Ahead:
The cheesecake can be baked, cooled to room temperature, and refrigerated for up to two days before serving. You can also wrap the cooled cheesecake (in the pan) in a double layer of plastic wrap and a layer of aluminum foil and freeze it for up to three months. Let it defrost overnight in the refrigerator before serving.
Equipment (and Alternatives) for Cranberry Cheesecake:
Springform pan: A springform pan is nearly always called for in cheesecake recipes as its straight sides and removable band allow for picture-perfect slices and easy serving. Be sure to wrap the base of the pan in a double layer of foil to keep the water from the water bath out and prevent the filling from leaking.
Alternative: If you don’t have a springform pan, you can use a similarly sized baking dish instead; just plan to serve the cheesecake directly from the baking vessel.
Food processor: We like using a food processor to both break down the graham crackers into fine crumbs as well as work in the butter and sugar.
Alternative: If you don’t have a food processor, you can place the crackers in a resealable bag, push out the air, and use a rolling pin to crush them into fine crumbs. Transfer them to a bowl and stir in the butter and sugar until the mixture has the texture of wet sand.
Electric mixer: Using an electric mixer makes quick work of beating the cream cheese, sugar, vanilla, and eggs.
Alternative: If you don’t have an electric mixer, you can use a food processor or mix the ingredients by hand (just be sure that the cream cheese is room temperature and thoroughly softened first).
Roasting pan: A large, shallow roasting pan is used to gently cook the cheesecake in a water bath. Always transfer the roasting pan with cheesecake to the oven before adding the boiling water to keep it from splashing and risking injury.
Alternative: If you don’t have a roasting pan, you can use any large ovenproof vessel that fits the springform pan.
Recipe courtesy of Martha Stewart.com
