This rich and creamy dessert can be topped with any fruit sauce or simply melted chocolate.
Classic cheesecake with cranberry-clementine sauce
Prep 20 min | Total 5 hours 55 min
Ingredients:
- 2 cups graham cracker crumbs
- 1/3 cup butter, at room temperature
Filling ingredients:
- 3 250-g blocks cream cheese, at room temperature
- 1/2 cup sour cream
- 1 1/4 cups granulated sugar
- 1 tbsp all-purpose flour
- 2 tsp vanilla
- 4 eggs
Cranberry-clementine sauce ingredients:
- 2 1/2 cups fresh or frozen cranberries, thawed
- 1/4 cup clementine juice
- 1/3 cup granulated sugar
- 1/4 cup water
- 1 tbsp clementine zest, divided
Method:
Preheat oven to 325F. Insert the base of a 9-in. springform pan lip-side down. Lightly spray with oil, then line with parchment. Wrap outside of pan with a large square of heavy-duty foil, making sure all sides come up to the top edge. (This keeps water from leaking through during baking.) Double-wrap, if needed.
Stir graham cracker crumbs with butter in a medium bowl until moist. Press over bottom of prepared pan. Refrigerate until ready to use.
Boil a kettle of water. Beat cream cheese with sour cream in a large bowl, using an electric mixer on medium, scraping down sides occasionally, until smooth. Beat in 1 1/4 cups sugar, flour and vanilla. Beat in eggs, 1 at a time, just until blended. Place prepared pan in the centre of a shallow-sided roasting pan. Pour cheese mixture over crust. Set roasting pan in centre of oven. Pour enough boiling water into roasting pan to come halfway up side of pan.
Bake until filling is almost set when springform pan is jiggled, about 1 hour and 5 minutes. Remove roasting pan to a rack. Run a knife around inside of cake pan to help prevent cracking. Let stand until water cools, about 30 minutes. Remove pan from water. Discard foil. Cool completely, about 1 hour. Cover pan with plastic wrap and refrigerate until chilled, about 3 hours.
Stir cranberries with clementine juice, 1/3 cup sugar, water and 2 tsp zest in a small saucepan. Boil, then reduce heat to medium-low. Simmer, stirring occasionally, until berries are soft and sauce turns syrupy, 8 to 10 min. Cool and serve with cheesecake. Sprinkle remaining 1 tsp zest overtop.
serves 8 | Per serving 717 calories, 12 g protein, 66 g carbs, 47 g fat, 2 g fibre, 527 mg sodium
Courtesy Claire Tansey
Chatelaine.com
@tanseyclaire
@chatelaine