I am attempting to bake my 1st cheesecake, so I am trying my favorite, cranberry-walnut. This is seasonal, and I only find recipes with cranberry sauce online. The one I wanna bake is sold online by Wisconsin Cheesecake Co, they use the whole cranberries and a walnut cobbler crumb topping, its very good. I'm gonna give it a try this weekend. Does anyone know how to make this cheesecake? I could do well with some tips or a recipe.
Cranberry-walnut cheesecake
- Thread starter Flabaker
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Swann
Senior Cook
I don't know the one to which you are referring but I'd make a reguar cheesecake add chopped fresh or frozen cranberries and a walnut streusel topping. If you use homemade cranberry sauce I'd marble it thru the batter. I would not use canned sauces.
purrfectlydevine
Sous Chef
That's what I'd suggest.Swann said:
jkath
Hospitality Queen
Here's a couple of recipes you could use together.
While the recipe does use fresh cranberries, you may want to keep this recipe for the fall, and in the waiting time, try it with a very good whole berry sauce. One cranberry sauce I particularly like is from Williams Sonoma. You may want to send an online inquiry to them, in case they still might have some to purchase. (It's jarred, so it would last for a very long time)
Best of luck!
Cranberry Swirl Cheesecake
1 bag (12 ounces) fresh cranberries, picked over
1 1/3 c sugar
2 tb sugar
2 lb cream cheese, at room temperature, cut into pieces
2 ts vanilla extract
4 eggs, at room temperature
1 pt Sour cream, at room temperature
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.
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.
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. 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.
Here's a topping you may like:
1 1/2 cups flour
1/2 cup sugar
1 tsp grated lemon zest
1 tsp cinnamon
1 cup chopped walnuts
Stir together in bowl to blend. Add butter and rub in with fingertips, pressing until moist clumps form, then add walnuts.
While the recipe does use fresh cranberries, you may want to keep this recipe for the fall, and in the waiting time, try it with a very good whole berry sauce. One cranberry sauce I particularly like is from Williams Sonoma. You may want to send an online inquiry to them, in case they still might have some to purchase. (It's jarred, so it would last for a very long time)
Best of luck!
Cranberry Swirl Cheesecake
1 bag (12 ounces) fresh cranberries, picked over
1 1/3 c sugar
2 tb sugar
2 lb cream cheese, at room temperature, cut into pieces
2 ts vanilla extract
4 eggs, at room temperature
1 pt Sour cream, at room temperature
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.
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.
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. 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.
Here's a topping you may like:
1 1/2 cups flour
1/2 cup sugar
1 tsp grated lemon zest
1 tsp cinnamon
1 cup chopped walnuts
Stir together in bowl to blend. Add butter and rub in with fingertips, pressing until moist clumps form, then add walnuts.
I finally made the cheesecake, it tasted good but the topping did not turn out well. The topping was supposed to be cobbler crumb with walnut. I messed up on it, it just did not look like a crumb topping at all but was delightfully tasty. Thank you guys for your sugggestions.
Thanks "jkath" I used sundried cranberries after soaking in cranbery cocktail overnight. I think when next I do this I will have perfected it. By y'all.
Thanks "jkath" I used sundried cranberries after soaking in cranbery cocktail overnight. I think when next I do this I will have perfected it. By y'all.
rdcast
Washing Up
No, i don't know how to do that but I'll certainly would buy a slice from you. I'm a big fan of black walnuts. Could that be used ?
