Cranberry Celebration Cheesecake
- 1/2 cup dried cranberries
- 2 cups cake flour
- 1/2 cup ground almonds
- 1/4 cup confectioners' sugar
- 1/2 cup cold butter, cubed
- 3/4 cup plus 1-1/2 cups sugar, divided
- 2 tablespoons cornstarch
- 1/4 cup cranberry juice
- 2 cups fresh or frozen cranberries
- 4 packages (8 ounces each) cream cheese, softened
- 1 teaspoon vanilla extract
- 4 large eggs, lightly beaten
- 2 cups sour cream
- 1/4 cup sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup ground almonds
- 1/4 cup sliced almonds, toasted
- In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners' sugar; process until blended. Add butter; pulse just until crumbly.
- Press onto the bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place on a
- . Bake at 350u0b0 for 10 minutes.
- In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside.
- In a large bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter.
- Bake for 45 minutes. Reduce heat to 250u0b0. Bake 25-30 minutes longer or until center is almost set. Combine the sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight.
- Beat cream until stiff peaks form; fold in ground almonds. Pipe around top edge of cheesecake; sprinkle with sliced almonds.
cranberries, cake flour, ground almonds, confectioners, cold butter, sugar, cornstarch, cranberry juice, cranberries, cream cheese, vanilla, eggs, sour cream, sugar, vanilla, heavy whipping cream, ground almonds, almonds
Taken from www.tasteofhome.com/recipes/cranberry-celebration-cheesecake/ (may not work)