-Dottie Cross TMPJ72B
1 -bag (12 ounces) fresh
Canberries, picked over
1 1/3 c Sugar
2 tb Sugar
2 lb Cream cheese; at room
-temperatue, cut into
-8 pieces
2 ts Vanilla extract
4 Eggs; at room temperature
1 pt Sour cream; at room temperat
1. In a medium nonreactive saucepan, combine the cranberries and 3/4 cup
water. Bring to a boil over moderate heat and boil, stirring occasionally,
until the cranberries burst and the mixture reduces to 1-1/4 cups, about 12
minutes. Remove from the heat and stir in 1/3 cup of the sugar until
dissolved. Strain the mixture through a coarse sieve and let the puree cool
completely.
2. Preheat the oven to 275 degrees. Butter and flour a 9-by-2-3/4-inch
springform pan. In a large bowl, using an electric mixer, beat the cream
cheese with the remaining 1 cup plus 2 tablespoons sugar and the vanilla at
low speed until smooth. Beat in the eggs one at a time, beating until just
blended. Stir in the sour cream.
3. Spoon half of the cream cheese mixture into the prepared pan. Drop 8 or
9 rounded teaspoons of the cranberry puree randomly over the top. Spoon
half of the remaining cheesecake mixture evenly over the first layer and
dot with half of the remaining puree. Repeat with the remaining cheesecake
mixture and puree. (Avoid dropping puree in the center of more than 1
layer.) With a blunt knife, cut through the batter in a swirling motion to
distribute the cranberry puree.
4. Place the pan on a baking sheet and bake in the lower part of the oven
for 1 hour. Turn the oven off and leave the cheesecake in for 1 hour
longer. Transfer the cake to a rack and let cook to room temperature. Cover
and refrigerate overnight before serving.
Yields
12 Servings
