Cheesecakes are cakes that should not to be eaten straight away, they should be cooled and then be refrigerated for several hours, preferably overnight, so the flavors have time to blend and the texture to become firm. Cheesecakes store very well and can also be frozen.

Ingredients of Cranberry Swirl Cheesecake

How To Make Cranberry Swirl Cheesecake

  • Preheat oven to 375°.
  • Place crackers in a food processor; process until finely ground.
  • Drizzle with oil; pulse until combined. Bake at 375° for 8 minutes; cool on a rack.
  • Reduce oven temperature to 325°.
  • Place cranberries, sugar, liqueur, and water in a saucepan; boil.
  • Place mixture in a food processor; process 1 minute or until smooth.
  • Combine 1 cup sugar and cheeses in a large bowl; beat with a mixer at medium speed until smooth.
  • Beat in yogurt, vanilla, and salt. Add whole eggs, 1 at a time, beating well after each addition.
  • Place 2 egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form using clean, dry beaters.
  • Fold beaten egg whites into cream cheese mixture. Pour filling over crust. Spoon cranberry mixture over filling; swirl together using the tip of a knife.
  • Place springform pan in a 13 x 9-inch metal baking pan. Add hot water to pan.
  • Bake at for 50 minutes.
  • Turn oven off. Cool cheesecake in closed oven 30 minutes.
  • Remove cheesecake from oven. Run a knife around outside edge.
  • Cover and chill.

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