Dessert recipes - Cranberry Swirl Cheesecake

Cranberry Swirl Cheesecake

Ingredients

• ½ c. cranberries
• ½ c. frozen raspberries
• 1 tsp. grated orange zest
• ¼ c. orange juice
• 1 c. granulated sugar
• ¼ c. unsalted butter
• 1 package chocolate wafer cookies
• 3 package cream cheese
• ¾ c. sour cream
• 2 tbsp. all-purpose flour
• 2 tsp. pure vanilla extract
• 3 large eggs

Directions

1. In a medium sauce pan, combine the cranberries, raspberries, orange zest and juice, and 1/4 cup sugar. Simmer, stirring occasionally, until the cranberries burst and the sauce thickens, 5 to 7 minutes. Transfer the mixture to a food processor and purée until smooth. Strain into a medium bowl, let cool for 10 minutes, then refrigerate until ready to use.
2. Heat oven to 375 degrees F. Coat a 9-inch spring form pan with melted butter. Clean and dry the food processor. Pulse the chocolate wafers to form find crumbs. Add the melted butter and pulse to incorporate. Press the crumb mixture into the bottom and 2 1/2 inches up the sides of the pan. Bake until the crust is set and fragrant, 10 to 12 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 325 degrees F.
3. While the crust cools, using the electric mixer, beat together the cream cheese, sour cream, flour, vanilla, and remaining 3/4 cup sugar in a large bowl until smooth. Beat in the eggs one at a time. Transfer 1/2 cup of the filling to a bowl; set aside. Pour the remaining filling into the cooled crust.
4. Whisk the reserved filling into the cranberry mixture and dollop in large spoonfuls over the cheesecake batter. Using a table knife, make decorative swirls by pulling the cranberry batter through the plain filling (do not overdo it or the colors will turn muddy).
5. Bake until cheesecake is set around the edges and the center jiggles just slightly when nudged, 45 to 50 minutes. Transfer the cheesecake to a wire rack and let cool completely in the pan, then refrigerate, loosely covered, for at least 4 hours or overnight.