The same tangy citrus topping that decorates your holiday turkey can also be draped over a rich vanilla laced cheesecake to create a dazzling dessert.
Finding innovative ways to cook with cranberries helps you keep the Christmas season alive.
They also freeze well so buy extra, then you don't have to wait for the fall to enjoy decadent treats like this cranberry cheesecake!
Ingredients
12 cookies (I used Girl Scout Cafe cookies that I had in the freezer but you can also use vanilla wafers or other similar cookie)
1 – 8 ounce package of full fat cream cheese, room temperature
1/3 cup granulated white sugar
1/8 teaspoon salt
1 large egg, room temperature
½ teaspoon pure vanilla extract
paste from 1 vanilla bean
1 teaspoon vanilla rum
1/4 cup Dannon fat free vanilla yogurt
¼ cup full fat sour cream, room temperature
2 tablespoons flour
leftover cranberry sauce to top each cheesecake
Directions
Line muffin pans with foil liners and place a cookie in the bottom of each one.
Preheat oven to 300 degrees.
With a hand mixer beat cream cheese on low speed until creamy and smooth. It’s important to use low so you do not add too much air into the mixing process, which could cause cracking on the top of the cake. Add sugar and salt. Beat to combine. Keep sides of bowl scraped down. Add egg, beating until incorporated. Add remaining ingredients and beat just until blended. Overmixing can also cause cracking.
Distribute batter evenly among all muffin cups. Bake for approximately 17 to 18 minutes, until set. The top should look a little wet and the center a little wobbly. Resist the urge to leave them beyond this time. Over baking can create cracking too.
If you’ve never baked cheesecake before it can be difficult to tell when they’re done. This is made more complicated because you can’t taste test or poke them as cheesecakes must rest in the refrigerator to develop their optimum texture.
Remove cheesecakes from the oven and allow them to cool completely on a wire rack. Refrigerate for at least several hours, ideally overnight. Top with cranberry sauce. Enjoy!
These can be kept in the frig for up to a week and in the freezer for 3 to 5 months. To freeze, place in a single layer inside of a tightly sealed Tupperware container.
NOTE - To avoid condensation forming on top of cakes make sure they are completely cooled before refrigerating.
To thaw, remove from tupperware and place on racks. Do not leave them in the containers because condensation can form and drip onto the cheesecakes leaving you with a faded watered down version of your beautiful dessert.
Comments