A delicious holiday dessert, this eye-catchingcheesecake topped with cranberries is a must-try. Indulge!
Recipe: Christmas Cheesecake
1 cup all-purpose flour
Combine 1 cup flour, 1 teaspoon lemonpeel, and 1/4 cup sugar in a bowl. Add 3/4 teaspoon vanilla,1 egg yolk and softened butter; mix well and shape into a ball.Wrap in plastic wrap and chill for 1 hour.
Preheat oven to 350°F (175°C).
Press one-third of the dough over thebottom of a 10-inch springform pan. Remove the side of the pan.Bake for 8 minutes. Remove and cool, then attach the side ofthe pan. Press the remaining dough over the side of the pan towithin 1-inch of the top. Place in refrigerator.
Set oven to 500°F (260°C).
In a mixing bowl, cream together 1 3/4cups sugar and cream cheese on medium speed until light and fluffy.Add remaining grated lemon peel, flour, vanilla and orange peel;mix well. Add eggs and remaining egg yolks, one at a time, beatingwell after each addition. Add cream and mix well. Pour into theprepared pan.
Bake for 10 minutes, then reduce the temperatureto 250°F (120°C) and bake for 1 hour longer. Remove andcool on a wire rack.
Combine remaining sugar and cornstarchin a saucepan. Add water and cranberries. Cook over low heatuntil thickened, stirring constantly. Simmer for 2 minutes thenremove heat and to cool. Spread over the cheesecake.
Chill, covered, for 3 hours before removingthe pan side and serving.
2 1/2 teaspoons finely grated lemon peel – divided use
3 cups granulated sugar – divided use
1 teaspoon vanilla extract – divided use
3 large egg yolks – divided use
1/4 cup butter or margarine, softened
5 (8-ounce) packages cream cheese, softened
1 1/2 teaspoons finely grated orange peel
3 tablespoons all-purpose flour
5 large eggs
1/4 cup whipping cream
1 tablespoon cornstarch
1/2 cup water
1 1/2 cups cranberries
Makes 14 servings.
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