Classic Christmas Cranberry Clementine Cheesecake

Classic Christmas Cranberry Clementine Cheesecake - Candy Coated Culinista

Classic Christmas Cranberry Clementine Cheesecake

 

Nothing beats a little alliteration and nothing beats this recipe. Why do you ask? Because if this recipe can change a cheesecake hater like myself into a maybe sorta casual cheesecake lover then you have a winner. I have never ever liked cheesecake even though my dad and everyone around me absolutely loves it I never found the appeal. Cheese and desserts are just weird to me; but maybe it’s the Christmas twist that has me loving this recipe so much. Either way I’m moving one step in the right direction.

Yield/Serving: 8
Prep Time: 30 min.
Cook Time: 1 hr 5 min.
Difficulty level is: Medium

Slightly altered from Chatelaine

Ingredients
Base
• 1 cup graham crackers crumbs
• 1 cup chocolate graham cracker crumbs
• 1/3 cup butter, room temperature
Filling
• 3 – 250g cream cheese, room temperature
• ½ cup sour cream
• 1 ¼ cups granulated sugar
• 1 tbsp all-purpose flour
• 2 tsp vanilla paste
• 4 eggs
Cranberry Clementine Sauce
• 2 ½ cups fresh or frozen cranberries, thawed
• ¼ cup clementine juice
• 1/3 cup granulated sugar
• ¼ cup water
• 1 tbsp clementine zest

Assembly
1. Preheat oven to 325°F.
2. Lightly spray a 9” springform pan with cooking oil and line with parchment paper; ensuring parchment comes up the sides.
3. Wrap with foil (to keep water from leaking through during baking).
4. Stir gram and chocolate cracker together with butter and pressed over bottom of springform pan.
5. Set in fridge until ready for use.
6. Boil a kettle of water.
7. In an electric mixer using the paddle attachment beat the cream cheese and sour cream on medium speed until smooth.
8. Add in sugar, flour, vanilla and the eggs one at a time until just incorporated.
9. Place springform pan in the middle of a roasting pan and pour cream cheese mixture over the crust.
10. Pour boiling water into the roasting pan until it reaches halfway up the pan.
11. Bake for about 1 hour and 5 minutes or until almost set and the springform pan jiggles.
12. Remove pan and run a knife around the edges to prevents cracking and let cool for 30 min.
13. Remove springform from roasting pan along with foil and refrigerate until chilled, about 3 hours or overnight.
14. Using a small saucepan, stir cranberries, clementine juice, sugar and water until cranberries burst and sugar has dissolved, about 8 to 10 minutes.
15. Let sauce cool to room temperature and then pour over cheesecake.
16. Zest clementine’s overtop, slice and serve.

Please Enjoy

My thoughts
I can honestly say this is the only cheesecake I have been able to tolerate. Maybe because I made it or maybe because it’s the perfect Christmas combination; either way I’m happy with how it turned out. I decided to add chocolate crumbs to add another layer. I took this up to my dad’s early Saturday morning and by noon cheesecake was being enjoyed prior to brunch and I already had a request to make this for Christmas by another family member. I couldn’t believe how well received it was and that it was eaten before brunch. When I was baking it I found that it seemed a little too jiggly and I keep cooking it for about an hour longer. Now I’m not sure if I should have continued as the top had a distinct colour differentiation from the rest of the cheesecake; but I was afraid of undercooking this and making people sick.

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Trackbacks

  1. […] haven’t been participating in the Chatelaine Cooking club since the Cranberry Clementine Cheesecake Challenge in November of 2015; but this challenge brought me back in and to my surprise I was selected as the […]

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