Cranberry Cheesecake Recipe

How to make it

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• PUREE:
• Place cranberries, water and sugar in saucepan.
• Bring to a boil.
• Reduce heat.
• Simmer for 5 minutes, or until berries "pop".
• Puree in a blender or food processor.
• Strain through a medium sieve.
• Set aside.
• NOTE: MAKES EXTRA PUREE
• Butter and parchment line an 8" springform pan.
• Preheat oven to 350 degrees F.
• FILLING:
• Cream together softened chean cheese and sugar in a mixer bowl, scraping bowl well.
• Add eggs, one at a time, beating well after each addition.
• Pour batter into prepared pan.
• Add all but about 1 cup of the cranberry puree.
• Cut puree through the batter with a knife as with marble cake.
• Place the cheesecake in a pan containing enough water to come halfway up the cheesecake pan.
• Bake for 1 1/2 hoursOR until center is almost set.
• Remove from oven.
• Cool cheesecake completely.
• Turn out onto a serving platter.
• Refrigerate.
• GLAZE:
• Melt together the chocolate and water over low heat.
• Whisk in the cranberry puree until smooth and shiny.
• Pour glaze over cooled cheesecake, smoothing the top evenly with a spatula and allowing large dribbles to decorate the cake's sides.
• Garnish with holly leaves and cranberries.
• Serve with dollops of whipped cream.
• NOTE: This cake freezes well before glazing.