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Scarlet Swirl Cheesecake Recipe

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This recipe for Scarlet Swirl Cheesecake, by , is from The McGuffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen McGuffin


1/2 C butter
1/4 C brown sugar
1/2 t vanilla
1 1/4 flour
1/4 finely chopped pecans
1 C sugar
2 T cornstarch
1 1/2 C fresh cranberries
1 C orange juice
2 8oz pkgs of cream cheese - softened

1 C sugar
1 8oz sour cream
2 T flour
4 eggs
1 C whipping cream
1 t orange peel
1 T orange jice
1 t vanilla
1/2 C sour cream

In small bowl, beat butter with mixer on med speed for 30 seconds or till softened. Add brown sugar and the 1/2 t vanilla and beat till fluffy. Add the 1 1/4 C flour and the pecans. Beat mixture till just combined (don't over beat). With floured hands, pat the dough onto bottom and 1 1/2" up the sides of a 9" spring form pan - form a firm crust.

Bake the crust at 350 for 10-12 minutes or till browned. Cool crust on wire rack while preparing cake.

In med saucepan- stir together 1 C sugar and cornstarch. Stir in the cranberries and 1 C orange juice. Cook and stir the mixture over med heat till thickened and bubbly. Cook and stir sauce for 2 minutes more. Remove half of the sauce - 3/4 C and let cool slightly at room temperature. Cover and chill the remaining cranberry sauce in the refrigerator till serving time.

Place the 3/4 C cooled sauce in food processor blender container. Cover and process/blend sauce till it is smooth. Set the mixture aside.

For filling - In large mixing bowl, combine the softened cream cheese, the remaining 1 C sugar, the sour cream and 2 T four. Beat mixture on low-med till combined. Add eggs all at once. Beat till just combined (do not over beat). Stir in whipping cream, orange peel, 1 T juice and 1 t vanilla. Filling will appear slightly thin.

Pour apx 1/2 of the filling into the crust. Drizzle pureed sauce over th filling. Carefully top with the remaining filling, covering sauce as much as possible.

Place spring form pan in shallow baking pan on oven rack. Bake cheesecake at 350 for 1 hour or till the center of the cheesecake appears nearly set when pan is gently shaken.

Remove the springform pan from the baking pan. Cool the cheesecake in the the sprngform pan for 15 minutes. Using a sharp, thin bladed knife, loosen the crust from the sides of the pan, cool cheescake for 30 minutes more. Remove the sides of the pan. Cool cheesecake completely. Cover and chill at least 4 hours prior to serving.

Just before serving, top wedges of the chilled cheesecake with some of the chilled cranberry sauce and dollop of the remaining sour cream.

Number Of Servings:
Number Of Servings:
14 servings
Preparation Time:
Preparation Time:
4 hours or overnight




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