SWIRLED CRANBERRY LEMON CHEESECAKE
I won a prize in a local dairy recipe contest with this recipe, which I clipped from a magazine years ago. It's pretty, unusual and tastes great! The lemon flavor really comes out when you use freshly-squeezed lemon juice and fresh zest.
Provided by Doobie Lou
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Butter a 9-inch springform pan and wrap outside in two layers of aluminum foil.In small bowl, toss melted butter with crumbs. Press onto bottom of prepared pan.
- Put cream cheese and sugar in food processor and whir until very smooth. Add all remaining ingredients except cranberry sauce. Process just until smooth. Reserve 1/4 cup of the cream cheese mixture, and pour the rest over the crust.
- In small bowl or in food processor, combine the cranberry sauce and reserved cream cheese mixture. Mix until blended. Pour this mixture onto the top of the cheesecake in a spiral pattern. Using a chopstick or skewer, draw small circles along the cranberry spiral to form a swirl pattern.
- Place springform pan in a larger pan. Fill halfway with warm water to form a water bath. Bake 1 3/4 to 2 hours, until toothpick inserted in center comes out only slightly moist. Turn off heat and let cake cool in oven with door ajar for 1 hour. Remove cake and let cool completely.
- Cover and refrigerate overnight.
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