Cheesecake with Cranberry Jewel Topping

Name: Cheesecake with Cranberry Jewel Topping
Cook time: P1H
Total time: P7H
Yield: 10
Cuisine: Fusion
Ingredients: vanilla wafers; sugar; butter; heavy whipping cream; vanilla extract; cream cheese; sugar; salt; eggs; cranberries; sugar; cranberry juice; water

Yield

10
servings

Prep

10
min

Cook

1
hrs

Ready

7
hrs

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
1 ½	cups	vanilla wafers crushed	*
¼	cup	sugar
6	tablespoons	butter melted
		Filling	*
½	cup	heavy whipping cream
1	each	vanilla extract powder, packaged	*
1 ½	pounds	cream cheese room temperature
1	cup	sugar
1	x	salt to taste	*
4	large	eggs
		Topping	*
12	ounces	cranberries fresh, or frozen
¾	cup	sugar
½	cup	cranberry juice concentrated
¼	cup	water

Ingredients

Amount	Measure	Ingredient	Features
355	ml	vanilla wafers crushed	*
59	ml	sugar
90	ml	butter melted
0		Filling	*
118	ml	heavy whipping cream
1	each	vanilla extract powder, packaged	*
680.4	g	cream cheese room temperature
237	ml	sugar
1	x	salt to taste	*
4	large	eggs
0		Topping	*
346.8	ml/g	cranberries fresh, or frozen
177	ml	sugar
118	ml	cranberry juice concentrated
59	ml	water

Directions

Preheat oven to 350℉ (180℃).

CRUST:

Wrap the bottom and outsides of 9-inch springform pan with aluminum foil.

Lightly butter inside of pan and set aside.

Combine cookie crumbs, sugar and butter.

Press mixture onto bottom and halfway up sides of prepared springform pan.

Bake for 10 minutes on center rack of preheated oven.

Set aside, but do not turn off oven.

FILLING:

Using electric mixer, blend together all ingredients.

Add eggs and mix just until well-combined.

Pour filling into prepared crust.

Bake until center is just set, about 50 minutes.

Refrigerate cake immediately, and leave until thoroughly chilled (at least 6 hours or overnight).

TOPPING:

Combine all ingredients in heavy medium saucepan.

Stir over medium heat until sugar is dissolved.

Bring to a boil and continue cooking for 3 minutes.

Strain mixture through a sieve set over a large bowl, pressing firmly with the back of a spoon to force as much of the liquid through sieve as possible.

Spoon warm topping evenly over cold cake.

Refrigerate until topping is set, at least 2 hours.

(Can be prepared 1 day before serving - store covered in refrigerator.)

To serve, pipe rosettes of whipped cream around edges of cake.

Garnish with whole cranberries.