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ISO: ISO - Does anyone have a recipe for a cheesecake with a cranberry topping? I thought
- Thread starter dawnnys
- Start date
In Search Of:
Oops, found one. I'll post the rest of the recipe after I try it.
Ingredients
1/2 cup sugar
2 teaspoons cornstarch
2 cups fresh cranberries
2/3 cup water
Combine sugar and cornstarch in a medium saucepan and stir in cranberries and water. Bring to a boil over medium-high heat, and cook 5 minutes or until cranberries pop; cool. Yield 1 1/2 cups (serving size: 2 tablespoons)
From Cooking Light, DECEMBER 1998
Ingredients
1/2 cup sugar
2 teaspoons cornstarch
2 cups fresh cranberries
2/3 cup water
Combine sugar and cornstarch in a medium saucepan and stir in cranberries and water. Bring to a boil over medium-high heat, and cook 5 minutes or until cranberries pop; cool. Yield 1 1/2 cups (serving size: 2 tablespoons)
From Cooking Light, DECEMBER 1998
DawnMO's Cabernet Cranberries would be a good choice too.
http://www.finerkitchens.com/swap/forum18/15_REC_Cabernet_Cranberries_and_a_variation
http://www.finerkitchens.com/swap/forum18/15_REC_Cabernet_Cranberries_and_a_variation
This sounds fantastic and has gotten great reviews:Vanilla bean cheesecake w/cranberry jewel topping
http://www.epicurious.com/recipes/recipe_views/views/2618
http://www.epicurious.com/recipes/recipe_views/views/2618
Here's another one that sounds good:Cranberry swirl cheesecake with cranberry-raspberry compote
http://www.epicurious.com/recipes/food/views/5742
http://www.epicurious.com/recipes/food/views/5742
desertjean
Well-known member
I've made this a couple of times and it's awesome.
agm_cape_cod
Well-known member
The compote is very good. I had extra raspberries this year and canned the compote. Yum! (nt)
They all sound very good! Here is the one I am making, saw on tv yesterday, adding the cranberry
topping because I thought it would look pretty and fit right in.
Wolfgang Puck's Upside Down Caramel Pumpkin Cheesecake (with Dawn's cranberry glaze!)
Caramel:
10 ounces sugar
4 ounces water
1 tablespoon lemon juice
In a heavy metal saucepan combine the sugar, water, and lemon juice and stir until smooth.
Over high heat cook the sugar to 340 degrees F. The sugar will be a deep caramel color. Pour out into 9-inch cake pan. (Do not spray or grease the pan). Carefully turn the pan, tilting it, so as to cover the sides and bottom of the pan with caramel.
Cheesecake Base:
1 pound, 8 ounces of cream cheese, room temp
3/4 cup sugar
1/2 cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon orange zest, chopped fine
5 eggs, room temperature
15 ounces organic canned pumpkin
1/2 cup sour cream
Pre-heat the oven to 325 degrees F. In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth.
Add the sugar, brown sugar, cinnamon, ginger and orange zest. Continue to blend on low speed for 2 minutes until smooth. Add the eggs one at a time, and scrape down after each addition. On low speed slowly add the pumpkin and scrape down. Stream in the heavy cream and scrape down. Remove from mixer and pour out into prepared cooled caramel pan.
Bake in a hot water bath for 1 hour. Cake will be slightly firm to the touch. Remove from the oven, cool to room temperature and place in the refrigerator, overnight. Make sure to cool down for at least 4 hours before flipping over. The cake can be made up to 2 days in advance.
To flip over the cake, place a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off pan and serve own its own or with candied pecans and whipped cream.
Yield: Makes one 9-inch cake
---
Cooking Light's Cranberry Glaze:
1/2 cup sugar
2 teaspoons cornstarch
2 cups fresh cranberries
2/3 cup water
Combine sugar and cornstarch in a medium saucepan and stir in cranberries and water. Bring to a boil over medium-high heat, and cook 5 minutes or until cranberries pop; cool. Yield 1 1/2 cups (serving size: 2 tablespoons)
From Cooking Light, DECEMBER 1998
topping because I thought it would look pretty and fit right in.
Wolfgang Puck's Upside Down Caramel Pumpkin Cheesecake (with Dawn's cranberry glaze!)
Caramel:
10 ounces sugar
4 ounces water
1 tablespoon lemon juice
In a heavy metal saucepan combine the sugar, water, and lemon juice and stir until smooth.
Over high heat cook the sugar to 340 degrees F. The sugar will be a deep caramel color. Pour out into 9-inch cake pan. (Do not spray or grease the pan). Carefully turn the pan, tilting it, so as to cover the sides and bottom of the pan with caramel.
Cheesecake Base:
1 pound, 8 ounces of cream cheese, room temp
3/4 cup sugar
1/2 cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon orange zest, chopped fine
5 eggs, room temperature
15 ounces organic canned pumpkin
1/2 cup sour cream
Pre-heat the oven to 325 degrees F. In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth.
Add the sugar, brown sugar, cinnamon, ginger and orange zest. Continue to blend on low speed for 2 minutes until smooth. Add the eggs one at a time, and scrape down after each addition. On low speed slowly add the pumpkin and scrape down. Stream in the heavy cream and scrape down. Remove from mixer and pour out into prepared cooled caramel pan.
Bake in a hot water bath for 1 hour. Cake will be slightly firm to the touch. Remove from the oven, cool to room temperature and place in the refrigerator, overnight. Make sure to cool down for at least 4 hours before flipping over. The cake can be made up to 2 days in advance.
To flip over the cake, place a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off pan and serve own its own or with candied pecans and whipped cream.
Yield: Makes one 9-inch cake
---
Cooking Light's Cranberry Glaze:
1/2 cup sugar
2 teaspoons cornstarch
2 cups fresh cranberries
2/3 cup water
Combine sugar and cornstarch in a medium saucepan and stir in cranberries and water. Bring to a boil over medium-high heat, and cook 5 minutes or until cranberries pop; cool. Yield 1 1/2 cups (serving size: 2 tablespoons)
From Cooking Light, DECEMBER 1998
olga_d_ont
Well-known member
Recipe:Cranberry Cheese Cake
CANADIAN NOVA SCOTIAN CRANBERRY CHEESE CAKE
The cranberry is abundant, inexpensive, rich in vitamin C and vitamin A, iodine and calcium, can be stored in ‘frig or frozen and keeps its distinctive colour and flavour while stored or frozen.
CRUST:
1 cup all purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
1 egg yolk, slightly beaten
1/4 teaspoon vanilla
FILLING:
5 (8 oz) pkgs. Cream cheese, soft
3/4 teaspoon grated lemon peel
1/4 teaspoon vanilla
1 3/4 cup sugar
3 tablespoons flour
1/4 teaspoon salt
1 cup eggs (4 or 5)
2 egg yolks
1/4 cup whipping cream
TOPPING:
2 tablespoons cornstarch
1/2 cup water
1 lb. cranberries
1 cup sugar
3/4 teaspoon cinnamon
CRUST: Combine the flour, sugar and grated lemon peel. Add 1 beaten egg yolk and 1/4 teaspoon vanilla. Mix well. Pat 1/3 of dough in a 9 inch springform pan. Only the bottom. Bake 8 minutes at 400 F. or until golden. Butter sides of springform pan; attach to bottom. Pat remaining dough on sides of pan to about 1 3/4 inch.
FILLING: Beat cream cheese, add lemon and vanilla. Mix sugar, flour and salt. Blend into cheese. Add eggs and yolks, one at a time, beating just enough to blend. Gently stir in cream. Turn into crust in pan. Bake 12 minutes at 450 F., then 55 minutes at 300 F.
Remove from oven. Cool 1/2 hour. Loosen sides of cheesecake from pan with spatula. Cool 1/2 hour more. Remove sides of pan. Cool 2 hours longer.
TOPPING: Blend cornstarch with 1/2 cup water. Add cranberries, 1 cup sugar and 3/4 teaspoon cinnamon. Bring to boil and cook, stirring, until cranberries burst and mixture thickens. Top with cranberry topping on cooled cheesecake.
The Cranberry Connection, Cranberrie Cottage, Nova Scotia
CANADIAN NOVA SCOTIAN CRANBERRY CHEESE CAKE
The cranberry is abundant, inexpensive, rich in vitamin C and vitamin A, iodine and calcium, can be stored in ‘frig or frozen and keeps its distinctive colour and flavour while stored or frozen.
CRUST:
1 cup all purpose flour
1/4 cup sugar
1 teaspoon grated lemon peel
1 egg yolk, slightly beaten
1/4 teaspoon vanilla
FILLING:
5 (8 oz) pkgs. Cream cheese, soft
3/4 teaspoon grated lemon peel
1/4 teaspoon vanilla
1 3/4 cup sugar
3 tablespoons flour
1/4 teaspoon salt
1 cup eggs (4 or 5)
2 egg yolks
1/4 cup whipping cream
TOPPING:
2 tablespoons cornstarch
1/2 cup water
1 lb. cranberries
1 cup sugar
3/4 teaspoon cinnamon
CRUST: Combine the flour, sugar and grated lemon peel. Add 1 beaten egg yolk and 1/4 teaspoon vanilla. Mix well. Pat 1/3 of dough in a 9 inch springform pan. Only the bottom. Bake 8 minutes at 400 F. or until golden. Butter sides of springform pan; attach to bottom. Pat remaining dough on sides of pan to about 1 3/4 inch.
FILLING: Beat cream cheese, add lemon and vanilla. Mix sugar, flour and salt. Blend into cheese. Add eggs and yolks, one at a time, beating just enough to blend. Gently stir in cream. Turn into crust in pan. Bake 12 minutes at 450 F., then 55 minutes at 300 F.
Remove from oven. Cool 1/2 hour. Loosen sides of cheesecake from pan with spatula. Cool 1/2 hour more. Remove sides of pan. Cool 2 hours longer.
TOPPING: Blend cornstarch with 1/2 cup water. Add cranberries, 1 cup sugar and 3/4 teaspoon cinnamon. Bring to boil and cook, stirring, until cranberries burst and mixture thickens. Top with cranberry topping on cooled cheesecake.
The Cranberry Connection, Cranberrie Cottage, Nova Scotia