Directions: |
Directions:This recipe is a very simple and delicious recipe which is great for holidays.
First, prepare your flavorings by adding fresh cranberries in a pot with water and sugar. Boil them on medium to medium high heat until the water starts to reduce and the juices start to come out. You may need to taste it a few times to get the desired sweetness, but make sure you get the taste you're looking for while this is still warm. (It's so that the sugar will melt and your berries won't get have a grainy texture because of the sugar.) Once you're berries are sweetened, set aside and let it cool. This will cause your berries to set. (You're basically making cranberry sauce.)
Peel your apples and cut in to cubes. Don't cut them too small or they will get really mushy. Cook them in butter and cinnamon with a very small amount of sugar (just a pinch) until tender, then set aside.
For the cheesecake:
The cream cheese needs to be at about 70 degrees, so let it sit out a bit before you use it. Once it's softened, put in a mixer using a paddle attachment and mix on about medium until it's creamy. Scrape down and sift in sugar, flour, and sour cream until just incorporated. scrape down again and then add your eggs, yolks, and vanilla. Mix until every thing is smooth and incorporated.
For the crust:
I used about 10 gingersnaps for a 9 inch spring form pan. Using a blender, break up the cookies until you have a very fine crumb. Melt down the butter and sprinkle in a little sugar and then fill the bottom of a spring pan with the crust. if it looks like you do not have enough for the crust just crush more cookies and add a little more butter and sugar.
Once your crust is in the spring form pan you'll need to bake the crust so that the sugar and butter can bind it all together. Bake at about 350 degrees for about 15 - 25 minutes.
When the crust has cooled, pour cheese cake mixture into the spring form pan. Add in cranberries and applies and use a knife to swirl it in, but make sure not to mix it too much. Bake at about 350 degrees for about 30 - 45 minutes.
You know your cheese cake is done when it's no longer "jiggly". (Just move the pan a little and if it jiggles a lot you know it needs more time.) Once you're cheese cake is done, turn off the oven and open the oven door just slightly. Cheese cake needs to cool slowly or the top of it will crack. Once some of the heat has left the oven, open the oven door a little more and once it's cooled just let it sit and freeze if desired. |
Personal
Notes: |
Personal
Notes: This particular recipe also taste good with walnuts. Also, the basic cheesecake recipe is really good and you can flavor it almost any way. In another version of this cheese cake I melt down a bar of white chocolate and add a little Grande Marnier, orange zest, and macadamia nuts and it has a great flavor!
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