How to make it

  • Preheat oven to 350 degrees F.
  • To make the crust, mix together the topping ingredients, and press into the bottom and up the sides about 2 inches of a 10 inch springform pan.
  • Bake until the crust is set, about 10 to 12 minutes.
  • Remove from the oven, and let cool to room temperature.
  • To make the filling, sprinkle the gelatin over 1/2 cup of the heavy cream in a bowl to soften for 5 minutes.
  • Heat the remaining cream in a saucepan, and once simmering, remove from the heat.
  • Add the gelatin mixture and stir to mix well.
  • Allow the mixture to cool to room temperature, about 45 minutes.
  • In a large bowl, beat the softened cream cheese and sugar until light and fluffy.
  • Add the vanilla extract and mix well. Add the cream and gelatin mixture to the cream cheese in the bowl, and mix just until combined.
  • Pour this into the prepared crust, and refrigerate for at least 6 hours, or up to one day ahead of serving.
  • To make the cranberry topping, heat the sugar and port together in a saucepan until boiling.
  • Reduce the heat to a simmer, and add the cranberries and cinnamon.
  • Stir to mix, and cook until the cranberries begin to pop, about 10 minutes.
  • Remove from the heat, and refrigerate until cold and thick.
  • To serve, cut into thin slices, and spoon a good sized helping of the cranberry mixture over each slice of cheesecake.

Reviews & Comments 1

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    " It was excellent "
    caramia ate it and said...
    Hi mystic I just have to make this cheesecake sound absolutely delicious !thanks for the posting
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