Cranberry Almond Cheesecake December 09 2015, 0 Comments
Makes 1 cheesecake
- 1 jar Cucina Antica Cranberry Sauce
- 2 cups finely crushed graham crackers
- 1/3 cup melted butter
- 4 8 oz. packages cream cheese at room temperature
- 1 1/3 cup granulated sugar
- 1/3 cup Cucina Antica Cranberry Sauce
- 1 tbsp. all purpose flour
- 4 large eggs, at room temperature
- 3/4 cup sour cream, at room temperature
- 2 tbsp. lemon juice
- 1 tsp. pure almond extract
Preheat the oven to 350 degrees. Crush graham crackers in a food processor or use the back of a glass cup to crush them. In a medium bowl, combine graham cracker crumbs and melted butter until the crumbs are evenly moistened. Pour the crust mixture into a 9-inch springform pan and press them firmly into the bottom and about half way up the sides. Bake for 6 to 8 minutes or until crust is warm to the touch and slightly golden. Let pan cool.
Combine cream cheese and sugar in a large mixing bowl until fluffy. Gradually beat in the flour. Add eggs one at a time and beat at low speed for only 15 to 20 seconds for each one, scraping the sides after each one. Do not over-mix. Add sour cream, lemon juice, and almond extract and mix until fully combined (25-30 seconds). The batter should be smooth.
Pour filling into springform pan to completely cover crust. Take about 1/3 cup Cucina Antica Cranberrry Sauce and gently pour it over the top of the filling. Using a knife, cut through the filling to swirl the cranberry sauce. Tightly wrap the pan in two sheets of wide aluminum foil (the bottom and sides). Place the springform pan into a large pan and add about 1-inch of hot water to the larger pan (this will prevent the filling from cracking).
Bake for one hour at 350 without opening the oven. Check on the cake and bake for another 10 to 15 minutes until the top of the cake is golden brown and the center is set (it may jiggle just a little bit).
Remove the cake from the water bath and carefully remove foil. Place pan on a wire rack and let cool about 10 minutes. Run a thin blade along the inside rim of the pan to loosen the cake from the pan. Let cool for another hour. Gently pour 2 to 3 cups Cucina Antica Cranberry Sauce over the top of the cake. Refrigerate overnight and cover when completely cooled. Remove the pan and serve.