Ingrédients pour Swirled Cranberry Lemon Cheesecake
- Butter
- 1 ½ cups graham cracker crumbs
- 3 (8 ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- Cornstarch
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons lemon zest (about 2 large lemons)
- 1 teaspoon vanilla extract
- 4 large eggs
- Sour Cream
- Jellied Cranberry Sauce
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Swirled Cranberry Lemon Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Swirled Cranberry Lemon Cheesecake
- Preheat oven to 325°F (160°C).
- Grease and flour a 9-inch springform pan. Wrap the outside of the pan tightly with two layers of aluminum foil to prevent water leakage during the water bath.
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan to create the crust.
- In a food processor, combine cream cheese and sugar. Process until completely smooth and creamy.
- Add eggs, one at a time, processing until just combined after each addition. Then add lemon zest, lemon juice, and vanilla extract. Process until smooth.
- Reserve 1/4 cup of the cream cheese mixture. Pour the remaining mixture over the graham cracker crust.
- In a separate small bowl, gently combine the cranberry sauce and the reserved 1/4 cup of cream cheese mixture until well blended.
- Spoon the cranberry mixture over the top of the cheesecake. Using a knife or toothpick, swirl the cranberry mixture into the cream cheese layer to create a decorative pattern.
- Place the springform pan into a larger roasting pan. Carefully pour warm water into the roasting pan until it comes halfway up the sides of the springform pan.
- Bake for 1 ¾ to 2 hours, or until a toothpick inserted into the center comes out with only slightly moist crumbs.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and allow it to cool completely on a wire rack.
- Once completely cool, cover and refrigerate overnight to allow the flavors to meld and the cheesecake to set completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
111g
Fat
107g
Carbs
12g
