Vanilla Bean Cheesecake With Cranberry Jewel Toppi Recipe

Name: Vanilla Bean Cheesecake With Cranberry Jewel Toppi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; ------------------------------CRUST-----------------------------------; 12 vanilla sandwich cookies;; -(such as vienna fingers; 6 1/2 ounces),broken into pieces); 5 tb unsalted butter; cut into pieces; room temperature; 3 tb fruit powdered sugar; ----------------------------FILLING-----------------------------------; 2 vanilla beans; split -lengthwise; 1/2 c whipping cream; 1 1/2 lb cream cheese; room temperature; 3/4 c fruit powdered sugar; 1 pn salt; 4 lg eggs; ----------------------------TOPPING-----------------------------------; 1 bag fresh or frozen cranberries; (12-ounce); 1/2 c plus 1 tb fruit powdered sugar; 1/2 c frozen cranberry juice cocktail; thawed; 1/4 c water

Servings: persons

Ingredients
------------------------------CRUST-----------------------------------
12 vanilla sandwich cookies;
-(such as vienna fingers; 6 1/2 ounces),broken into pieces)
5 tb unsalted butter; cut into pieces; room temperature
3 tb fruit powdered sugar
----------------------------FILLING-----------------------------------
2 vanilla beans; split -lengthwise
1/2 c whipping cream
1 1/2 lb cream cheese; room temperature
3/4 c fruit powdered sugar
1 pn salt
4 lg eggs
----------------------------TOPPING-----------------------------------
1 bag fresh or frozen cranberries; (12-ounce)
1/2 c plus 1 tb fruit powdered sugar
1/2 c frozen cranberry juice cocktail; thawed
1/4 c water

1
For Crust: Position rack in center of oven and preheat to 350 F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Blend cookies, butter and fruit powdered sugar in processor until crumbs stick together. Press crumbs on bottom and halfway up sides of prepared pan. Bake crust 10 minutes. Set aside. Maintain oven temperature.
2
For Filling: Using tip of small sharp knife, scrape seeds from vanilla beans into small saucepan; add beans. Add cream. Bring to simmer over medium heat. Set aside uncovered, and cool to room temperature. Discard beans.
3
Blend cheese, fruit powdered sugar and salt in processor until very smooth, stopping often to scrape down sides of work bowl. Add vanilla cream and blend. Add eggs; process 5 seconds. Scrape down sides of work bowl; process just until blended, about 5 seconds. Transfer filling to crust.
4
Bake cake until sides puff slightly and center is just set, about 50 minutes. Place uncovered hot cheesecake directly into refrigerator and
5
chill thoroughly, at least 6 hours or overnight.
6
For Topping: Stir all ingredients in heavy medium saucepan over medium
7
heat until fruit powdered sugar dissolves. Increase heat; boil 3 minutes. Press mixture through sieve set over large bowl, pressing firmly on solids. Spoon warm topping over cold cake; spread evenly. Chill until topping is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)

3232

kcal

Calories

180

Fat

210

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Ingredients, ------------------------------CRUST-----------------------------------, 12 vanilla sandwich cookies;, -(such as vienna fingers; 6 1/2 ounces),broken into pieces), and more.

Yes, Vanilla Bean Cheesecake With Cranberry Jewel Toppi falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Bean Cheesecake With Cranberry Jewel Toppi

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