Cranberry Cheesecake

Earlier this week I had the pleasure of attending my cookbook club luncheon. Our menu was a fall themed one that consisted of a Pork Loin, vegetables, desserts and appetizers. It seemed that the most popular item was for a mushroom quiche. I will post this recipe tomorrow, but I do not have a photo of it.

I made a cranberry cheesecake and everyone really seemed to like it too. Here is the recipe. By the way, it is worth making this cheesecake just so you can smell the unbelievable aroma of an orange being zested. This would be a great and different offering for your Thanksgiving meal.

Cranberry Cheesecake
From Peace Meals, A Book of Recipes for Cooking and Connecting

10 oz frozen cranberries
¼ cup orange juice
1 1/3 cups + 2 tablespoons sugar, divided
32 oz. cream cheese, room temp, cut into pieces
2 teaspoons vanilla
4 eggs, room temp
1 pint sour cream, room temp
2 teaspoons finely grated orange zest

• Make sure you have a rack on the bottom of your oven and preheat it to 275 degrees
• Spray a 9 inch spring form pan with non-stick spray

• Mix cranberries, orange juice and ¼ cup water in a medium saucepan and bring to a boil. Stir occasionally until the cranberries burst and the liquid is reduced. Remove mixture from heat and stir in 1/3 cup of sugar until fully dissolved.
• Strain the mixture, discard the solids and let cool completely

• In a large bowl, combine the cream cheese with remaining 1 cup + 2 tablespoons sugar and vanilla. Beat until the mixture is smooth using an electric mixture on low.
• Add the eggs, one at a time, beating until just blended.
• Stir in sour cream and orange zest.

• You are going to be pouring cheesecake mixture in 3 different times.
• Pour ½ of the mixture into pan. Distribute 6 – 8 teaspoons of the cranberry mixture on top.
• With the remaining ½ of the mixture you will again pour just ½ of it (not all of it), distribute cranberry mixture on top.
• Then you will pour the last half and distribute cranberry mixture on top.
• Run a knife through the batter in a swirling motion.

• Place the pan on a baking sheet and bake for 1 hour.
• Turn heat off and leave in oven for 1 more hour.
• Transfer cake to a rack and let cool to room temp.
• Release the sides of the pan.
• Cover and refrigerate overnight.