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Cranberry Beach Plum Cheesecake




Source of Recipe


Internet


List of Ingredients




FOR THE TOPPING
4 cups cranberries, rinsed and picked over
1 cup beach-plum jelly or red currant jelly
Grated zest and juice of 1 orange
1 1/2 cups sugar

FOR THE CRUST
2 cups crushed graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted

FOR THE FILLING
1 pound cream cheese at room temperature
1pound whole-milk ricotta
1 1/2 cup sour cream
10 eggs
2 teaspoons pure vanilla extract



Recipe



1. Make the topping: In a large saucepan over medium-high heat, combine the cranberries, beach-plum jelly, zest and juice of orange, and 1 1/2 cups sugar. Bring to a boil and cook for 5 minutes. Remove from heat and let cool, then refrigerate until cake is served.

2. Make the crust: In a bowl, combine the cracker crumbs, sugar, and melted butter. Stir to combine. Firmly press the mixture into the bottom of a 10-inch springform pan. Set aside.

3. Make the filling: Preheat an oven to 375°F. In a large bowl, combine the cream cheese, ricotta, sour cream, eggs, and vanilla extract and stir vigorously. Pour the mixture into the pan and bake for 1 hour, or until the top is slightly brown and the edges are beginning to pull away from the side of the pan. Refrigerate the cake for at least 12 hours before serving. To serve, release the cake from the pan. Place on a platter and cover the top with half of the cranberries. Let the juice drip down the sides. Use the remaining cranberries to top individual servings.