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Receta Cranberry Mocha Cheesecake
by Robyn Savoie

Cranberry Mocha Cheesecake

This is delicious dessert can be used for quite a few occasions, and it will always be a hit. The cranberries make it a perfect for any holiday dinner table.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 16

Ingredientes

  • Crust:
  • 9 Oz. Pkg. Chocolate Wafer Cookies, Crushed
  • 1/2 Cup Butter, Melted
  • Filling:
  • 32 Oz. Reduced-Fat Cream Cheese, Softened
  • 1 1/2 Cups Granulated Sugar
  • 1 Tbsp. All Purpose Flour
  • 4 Large Eggs
  • 2 Tbsp. Instant Coffee Granules
  • 1 Tbsp. Hot Water
  • 1/4 Cup Heavy Whipping Cream
  • Topping:
  • 1 Tbsp. Cornstarch
  • 14 Oz. Can Whole-Berry Cranberry Sauce
  • 3/4 Cup Heavy Whipping Cream
  • 1/2 Tsp. Vanilla Extract
  • 2 Tbsp. Powdered Sugar

Direcciones

  1. For Crust: Combine cookie crumbs and butter; press onto the bottom and about 2 in. up the sides of a greased 9-in. springform pan; set aside.
  2. For Filling: In a large bowl, beat cream cheese until smooth. Combine sugar and flour; add to cream cheese and mix well. Add eggs; beat on low speed just until combined. Do not overbeat cheese mixture; help prevent cracks.
  3. In a small bowl, dissolve coffee in water; add cream and cinnamon. Stir into the cream cheese mixture just until blended. Pour over crust. Place pan on in a bain-marie (water bath).
  4. Bake at 350° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
  5. For Topping: In a large saucepan, bring cornstarch and cranberry sauce to a boil. Cook and stir for 2 minutes or until thickened. Cool.
  6. In a small bowl, beat cream and vanilla until soft peaks form. Gradually add confectioners' sugar, beating until stiff peaks form. Spread over the cheesecake. Refrigerate for 20 minutes or until set.
  7. Carefully spread 1 cup of cranberry mixture to within 1 in. of edge; cover and refrigerate remaining cranberry mixture. Refrigerate cheesecake overnight. Serve with the remaining cranberry mixture.