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Print this Recipe    Cranberry Swirl

Cranberry Swirl Cheesecake
12 Servings

1 bag (12 ounces) fresh cranberries, picked over
1 1/3 c sugar
2 tb sugar
2 lb cream cheese, at room temperature, cut into 8 pieces
2 ts vanilla extract
4 eggs, at room temperature
1 pt Sour cream, at room temperature

In a medium nonreactive saucepan, combine the cranberries and 3/4
cup water. Bring to a boil over moderate heat and boil, stirring
occasionally, until the cranberries burst and the mixture reduces
to 1-1/4 cups, about 12 minutes. Remove from the heat and stir in
1/3 cup of the sugar until dissolved. Strain the mixture through
a coarse sieve and let the puree cool completely.

Preheat the oven to 275 degrees. Butter and flour a 9-by-2-3/4-inch
springform pan. In a large bowl, using an electric mixer, beat the
cream cheese with the remaining 1 cup plus 2 tablespoons sugar and
the vanilla at low speed until smooth. Beat in the eggs one at a
time, beating until just blended. Stir in the sour cream.

Spoon half of the cream cheese mixture into the prepared pan. Drop
8 or 9 rounded teaspoons of the cranberry puree randomly over the
top. Spoon half of the remaining cheesecake mixture evenly over
the first layer and dot with half of the remaining puree. Repeat
with the remaining cheesecake mixture and puree. (Avoid dropping
puree in the center of more than 1 layer.) With a blunt knife, cut
through the batter in a swirling motion to distribute the cranberry
puree. Place the pan on a baking sheet and bake in the lower part
of the oven for 1 hour. Turn the oven off and leave the cheesecake
in for 1 hour longer. Transfer the cake to a rack and let cook to
room temperature. Cover and refrigerate overnight before serving.

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