Email to Cat      

Cranberry-Lemon Cheesecake

Source of Recipe


Better Homes and Gardens



List of Ingredients



• 1¾ cups finely crushed gingersnap cookies (about 30 cookies)
  
• 1 Tbsp granulated sugar
  
• 1½ tsp finely shredded lemon peel
  
• 1/3 cup butter, melted
  
• 3 (8-ounce) packages cream cheese, softened
  
• ½ cup granulated sugar
  
• ½ cup packed brown sugar
  
• 2 Tbsp all-purpose flour
  
• ¼ cup milk
  
• 3 eggs, lightly beaten
  
• 1/3 cup snipped dried cranberries
  
• ½ cup fresh cranberries, coarsely chopped
  
• .
  
• Sugared Cranberries, optional
  
• Lemon peel curls, optional
  






Instructions



1. Preheat oven to 350° F. For crust, in a medium bowl combine crushed gingersnap cookies, the 1 tablespoon granulated sugar, and 1 teaspoon of the shredded lemon peel; stir in butter. Press mixture evenly onto the bottom and about 1½ inches up the side of a 9-inch springform pan.
   
   
2. For filling, in a large bowl beat cream cheese, the ½ cup granulated sugar, brown sugar, and flour with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs and the remaining ½ teaspoon lemon peel until combined. Fold in dried cranberries. Pour filling into crust-lined pan. Sprinkle with fresh cranberries. Place springform pan in a shallow baking pan.
   
   
3. Bake for 45 to 50 minutes, or until a 2½-inch area around the outside edge appears set when gently shaken. Cool in pan on a wire rack for 15 minutes. Using a small knife, loosen edge of cheesecake from side of pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving. If desired, garnish with sugared cranberries and lemon peel curls.
   
   Makes 12 servings.
   
   
   SUGARED CRANBERRIES:
   In a small bowl, toss frozen cranberries with sugar. Let stand for 1 to 2 minutes. Toss cranberries in sugar again for a second coat.