Cranberry Balsamic Streusel Cheesecake Recipes

CRANBERRY STREUSEL CHEESECAKE BARS

Steps:

• 1. For full instructions, visit Flavor Mosaic at http://www.flavormosaic.com/cranberry-streusel-cheesecake-bars/.

PHILADELPHIA BLUEBERRY STREUSEL CHEESECAKE

Steps:

• Heat oven to 325°F.
• Combine 1-1/2 cups flour, 1/3 cup sugar and cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture; press remaining onto bottom of 9-inch springform pan. Bake 25 min. or until lightly browned.
• Meanwhile, beat cream cheese, remaining flour, remaining sugar and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended.
• Pour cream cheese batter over crust; top with berries and reserved crumb mixture. Bake 1 hour 25 min. to 1 hour 30 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

CRANBERRY CREAM CHEESE STREUSEL BARS

Steps:

• Preheat oven to 350 degrees.
• In a large bowl of an electric mixer, beat together the butter and flour until crumbly and combined thoroughly. Transfer the mixture to an ungreased 13x9 inch baking dish and pat the crust firmly and evenly into the dish using your hands. Bake for 15 minutes, remove and allow to cool completely.
• In the bowl of an electric mixer, beat together the cream cheese and sugar until smooth on medium speed. Add the egg and vanilla and continue beating until combined. Set aside.
• In a medium bowl, using a pastry blender, combine the flour, confectioners' sugar, butter and salt until the mixture comes together and forms coarse crumbs. Using your hands or a fork, toss until the ingredients are combined and set aside.
• Once the crust has cooled, spread the cream cheese mixture evenly over the top of the crust leaving a 1/4 inch edge all the way around. Spread a thin layer of cranberry sauce over the cream cheese and then sprinkle the streusel topping over the entire top. Bake for 40 minutes, remove and cool completely. Cover tightly with plastic wrap and let it set overnight before cutting into squares.
• Store in an airtight container.

CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
• Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze.
• Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.
• Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
• Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
• While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
• Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.
• Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.
• In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
• Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.

CRANBERRY CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.

CRANBERRY-BALSAMIC STREUSEL CHEESECAKE

Steps:

• To make the base, preheat oven to 350 degrees. Coat the bottom and sides of a 9-inch springform pan with cooking spray. In a food processor, combine the candied ginger, graham crackers and oats. Process for about 1 minute, or until the mixture resembles fine crumbs. Transfer to a small bowl. Drizzle the butter over the crumb mixture and use a fork to mix until well-moistened. Transfer the crumbs into the prepared springform pan. Use the flat side of the fork to gently spread the crumbs and press them into an even, lightly packed layer. Bake for 12 minutes. Remove from the oven and cool. To bake the cheesecake, preheat the oven to 500 degrees. Use an electric mixer on low to beat the cream cheese until fluffy, about 3 minutes. Scrape down the sides as needed. With mixer running, add the sugar in a steady stream and beat for another minute, or until well-mixed. In a small bowl, whisk together the sour cream, eggs, vanilla and lemon juice. With the mixer on low, add to cream cheese and sugar. Beat at medium-high until very smooth. Pour the batter over the base. Smooth the top. Bake for 10 minutes, then lower oven to 200 degrees and bake another 1 1/2 hours. Watch the cake carefully during the final 15 minutes and remove from the oven if more than the edges brown. Cool the cake on a wire rack for 30 minutes. Run a knife between the side of the pan and the cake, but leave the cake in the pan. Cover with plastic wrap and refrigerate until cold, at least 4 hours. To make the cranberry-balsamic sauce, whisk together the cranberry sauce, water and vinegar in a small saucepan over medium heat. Bring to a simmer, whisking often, and simmer until thick and slightly reduced, about 5 minutes. Transfer the sauce to a small bowl or cup and refrigerate until cool. To serve, carefully remove the side of the springform pan. Arrange slices of cheesecake on serving plates and drizzle with sauce.