cranberrycheesecake
Desserts

Cranberry Lemon Cheesecake
This recipe takes over a day to make, but it's well worth it!

Ingredients:
Crust:
  • ¾ cup graham cracker crumbs
  • 3 tablespoon melted butter
  • 2 tablespoon packed brown sugar
Filling:
  • 5 Eight ounce packages cream cheese at room temperature
  • 1 ¾ cups sugar
  • 3 tablespoon flour
  • 1 ½ teaspoon grated orange peel
  • 1 ½ teaspoon grated lemon peel
  • ¼ teaspoon vanilla
  • 5 eggs, whole
  • 2 egg yolks
  • ¼ cup whipping cream
Glaze:
  • 2 cups fresh cranberries
  • 1 ¼ cups sugar
  • ½ cup water
  • Juice of ½ lemon
  • 1 teaspoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 1 tablespoon cornstarch
Directions:
Crust:
  1. Combine ingredients and pat into a 9” spring-form pan (cover bottom and slightly up the sides)
Filling:
  1. Blend cheese, sugar, flour, peels and vanilla until smooth. Add eggs one at a time. Blend in cream, then pour into prepared crust. Bake in a preheated 450 degree oven for 6 minutes and then reduce heat to 200 degrees and continue to bake for 1 hour 15 minutes. Cake will jiggle but harden as it cools. Chill overnight.
Glaze:
  1. Combine cranberries, 1 cup of the sugar, water, lemon juice and peels in a saucepan, boiling for 2 minutes. Add ¼ cup sugar and cornstarch blended together to mixture. Cook and stir until thickened, then allow to cool. Spread over cake before serving.