CRANBERRY-BALSAMIC STREUSEL CHEESECAKE

CRANBERRY-BALSAMIC STREUSEL CHEESECAKE image

Yield 16 small servings

Number Of Ingredients 16

Ingredients

For the streusel base:
2 T. candied ginger
4 oz. graham crackers (about 8 full sheets of crackers)
3/4 cup rolled oats
1 stick (8 T.) butter, melted and cooled
For the cheesecake:
2 lbs. cream cheese, at room temperature
1 1/2 cups sugar
1/2 cup sour cream
5 large eggs, at room temperature
1 tsp. vanilla extract
1 tsp. lemon juice
For the sauce:
1/2 cup jellied cranberry sauce
1/4 cup water
1/4 cup balsamic vinegar

Steps:

To make the base, preheat oven to 350 degrees. Coat the bottom and sides of a 9-inch springform pan with cooking spray. In a food processor, combine the candied ginger, graham crackers and oats. Process for about 1 minute, or until the mixture resembles fine crumbs. Transfer to a small bowl. Drizzle the butter over the crumb mixture and use a fork to mix until well-moistened. Transfer the crumbs into the prepared springform pan. Use the flat side of the fork to gently spread the crumbs and press them into an even, lightly packed layer. Bake for 12 minutes. Remove from the oven and cool. To bake the cheesecake, preheat the oven to 500 degrees. Use an electric mixer on low to beat the cream cheese until fluffy, about 3 minutes. Scrape down the sides as needed. With mixer running, add the sugar in a steady stream and beat for another minute, or until well-mixed. In a small bowl, whisk together the sour cream, eggs, vanilla and lemon juice. With the mixer on low, add to cream cheese and sugar. Beat at medium-high until very smooth. Pour the batter over the base. Smooth the top. Bake for 10 minutes, then lower oven to 200 degrees and bake another 1 1/2 hours. Watch the cake carefully during the final 15 minutes and remove from the oven if more than the edges brown. Cool the cake on a wire rack for 30 minutes. Run a knife between the side of the pan and the cake, but leave the cake in the pan. Cover with plastic wrap and refrigerate until cold, at least 4 hours. To make the cranberry-balsamic sauce, whisk together the cranberry sauce, water and vinegar in a small saucepan over medium heat. Bring to a simmer, whisking often, and simmer until thick and slightly reduced, about 5 minutes. Transfer the sauce to a small bowl or cup and refrigerate until cool. To serve, carefully remove the side of the springform pan. Arrange slices of cheesecake on serving plates and drizzle with sauce.