-
1
For the Cranberry Swirl:
-
2
Using a heavy bottom saucepan, medium heat, cook all ingredients(cranberries, 2/3 cup sugar, orange juice and zest, lemon juice, cinnamon, nutmeg, star anise, and vanilla pod if using.
-
3
Is using vanilla extract, hold off and stir in when coulis has cooled.
-
4
the vanilla) for 5-7 minutes.
-
5
The cranberries will begin to swell and burst.
-
6
It will thicken, telling you when its ready to remove from heat.
-
7
Let it cool slightly, then puree in a food process or if youre fancy, an immersion blender.
-
8
Strain into a clean bowl, cover with plastic wrap, and refrigerate 4-6 hours or if youre pressed for time, chill it over an ice bath, stirring to promote even cooling.
-
9
For the crust:
-
10
Using a mixer with a paddle attachment, cream on low speed: sugar, molasses, honey, ginger, cinnamon, baking soda, and salt.
-
11
Add water, then sift over flour.
-
12
Mix until just combined.
-
13
Fold in ground walnuts.
-
14
Form dough into square and wrap in plastic wrap.
-
15
Freeze for 2 hours.
-
16
In a 10 inch springform pan, grate over enough dough to cover base.
-
17
press to form crust.
-
18
Recipe makes plenty.
-
19
so go ahead and keep the rest of the block frozen for next time or grate and bake it, makes a great yogurt topper.
-
20
Bake 325 F for 6-10 minutes or until golden and crisp.
-
21
Remove and set aside, when cool place on big square of foil, bring up sides.
-
22
Extra protection for the water bath, youll see...
-
23
For the cheesecake filling:
-
24
Pre-heat your oven to 350F
-
25
Using a mixer with a paddle attachment, beat cream cheese until light and fluffy, then add sugar, beat until incorporated on medium speed.
-
26
Lower your speed and add eggs one at a time, and transfer to bowl.
-
27
Mix in sour cream by hand.
-
28
Whip whipped cream to stiff peaks, and fold into cream cheese mixture for lighter italian style cheesecake.
-
29
Or if you prefer the dense dramatic new york style cheesecake, mix it in unwhipped along with the sour cream.
-
30
soo many possibilities....
-
31
Assembly:
-
32
Pour 1/3 of filling onto pre-baked crust.
-
33
Place three or four dollops (a tbs.
-
34
or the size of the walnut, see the connection??)
-
35
of cranberry puree.
-
36
Continue with another 1/3 of filling, more dollops, then the last 1/3 of filling.
-
37
Top with more dollops of cranberry puree.
-
38
Bang cheesecake on table a few times letting air bubbles rise to the top.
-
39
Now take a knife pointing vertically and swirl through for marbled effect.
-
40
The amount of swirl depends on you, but dont swirl too much or youll end up with pink cheesecake.
-
41
Cound be beautiful, but youd have to change the name.
-
42
Now place cheesecake in a roasting pan, and pour enough boiling water to come halfway up the sides.
-
43
Bake for 1 hour and 15 minutes.
-
44
Although tempting, dont remove the cake from the oven.
-
45
Just turn off the oven, open the door slighty, leave it ajar for 1 hour.
-
46
Place cheesecake on cooling rack, run a knife or an offset spatular around the side to loosen the cake.
-
47
Let it cool, and discard the foil.
-
48
Cover and chill overnight.
-
49
Last but not least, Enjoy!!
-
50
!
