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Cranberry Citrus Cheesecake




Source of Recipe


Taste of Home






Recipe Introduction


I Love to make cheesecake but not a fan of eating it, until I found this recipe. I absolutely love this recipe and tend to make it if I am having a large crowd so as to not over indulge and eat it myself!





List of Ingredients



• 1 1/2 cups cinnamon graham crackers ( about 8 whole)
  
• 1/4 cup sugar
  
• 1/3 cup butter, melted
  
• 4 packages cream cheese
  
• 1 can (14 oz) sweetened condensed milk
  
• 1/4 cup lemon juice
  
• 4 eggs
  
• 1 1/2 cups chopped fresh or frozen cranberriesu
  
• 1 Tsp grated orange peel
  
• Sugared cranberries and orange peel strips, optional.
  
• 2 cups cranberries, picked over
  
• 2 cups water
  
• 2 cups of sugar
  






Instructions



1. In a large bowl, combine cracker crumbs and sugar; stir in the butter. Press onto the bottom of a greased 9 inch spring form pan. Set aside
   
2. In a large bowl beat together cream cheese and milk until fluffy. Beat in lemon juice until smooth. Add eggs one at a time beat on low speed just until blended. Fold in cranberries and orange peel. Pour filling over crust. Place on a baking sheet
   
3. Bake at 325 F for 60-70 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate for at least 6 hours or overnight.
   
4. Garnish with sugared cranberries and orange peel.
   






Final Comments


Sparkling Cranberries n orange peel

For the simple syrup, raw cane sugar or real brown sugar lends a nice molasses flavor to the cranberries, but regular granulated sugar (or a blend of brown/white) will work.

2 cups cranberries, picked over
2 cups water
2 cups sugar (see head notes)

More sugar for coating: I do a mix of medium-grained organic sugar for the first coating, and then a second toss with regular granulated white sugar. You don't want a huge grain for that first toss, just something larger than standard sugar, smaller than most turbinado sugars. You can sort of see the different grain sizes in the third photo in the main write-up.

Place the cranberries in a medium glass bowl and set aside.

Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool for a couple minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst, so be careful. Cover and refrigerate overnight.

The next day, drain the cranberries and toss them with larger grained sugar until they are well coated. I only use a scoop of sugar at a time, and small batches of cranberries, so the sugar doesn't get too damp. Place the coated cranberries on a baking sheet to dry for a few hours.

Do a second toss with the regular granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour.

Makes 2 cups of sparkling cranberries.

Prep time: 5 min - Cook time: 60 min