BRANDIED CRANBERRY SOUR CREAM CHEESECAKE
LCBO Food & Drink 2008 recipe. They're description says, "This is a cheescake fanatic's dream come true." Can't wait to find out! (May use fresh/frozen cranberries.)
Provided by um-um-good
Categories Cheesecake
Time 1h45m
Yield 12-16 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- CRUST.
- Stir all ingrediants together until crumbly. Press into the bottom and to the top of the sides lightly greased 9" springform pan. Place on a baking tray & bake for 10 minutes. Then cool while preparing other ingrediants.
- CRANBERRY TOPPING.
- Simmer all ingrediants over Medium heat, stirring occasionally, until most cranberries "pop", about 20 minutes. Cool, then chill completely.
- CHEESECAKE.
- reduce oven to 325 degrees. Beat cream cheese until smooth & fluffy. Gradually add sugar while beating, scrape sides often. Beat in cornstarch & vanilla. Add eggs 1 at a time, scraping well after each addition. Scrape into crust (only will go 1/2 way). Bake 30 minutes.
- SOUR CREAM LAYER.
- Stir sour cream, sugar & vanilla to blend. After cheesecake has baked, remove CAREFULLY & GENTLY dollop sour cream layer on cheesecae. Spread until even & return to oven for 30 minutes. (Mine took an extra 5-10 minutes to set.).
- Chill overnight before garnishing.
- To garnish, spread cranberries over top of chilled cheesecake & chill until ready to slice.
Nutrition Facts : Calories 968.9, Fat 57.1, SaturatedFat 31.5, Cholesterol 201.9, Sodium 555.5, Carbohydrate 108.2, Fiber 1.4, Sugar 64.9, Protein 9.7
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