FRAMBOISE CRANBERRY CHEESECAKE
 

INGREDIENTS

Topping

3/4 cup

3 tablespoons

1 pound

3 tablespoons

1

Sugar

Sugar

Fresh cranberries

Framboise or Cointreau Liqueur

Orange, zest and juice

Crust

2 cups

4 tablespoons

Graham cracker crumbs

Unsalted Butter- melted

Filling

1 cup

1-½ pounds

2 tablespoons

2 teaspoons

4

¼ cup

Sugar

Cream cheese-softened

Flour

Orange zest

Large eggs

Sour cream
 

Recommended Blodgett Equipment:

BCX Combi (hot air mode) or convection oven

 

  

TOPPING DIRECTIONS

  1. Combine all ingredients in heavy saucepot

  2. Simmer on medium heat until cranberries just start to pop, stirring occasionally

  3. Set aside to cool

CRUST DIRECTIONS

  1. Pour melted butter over crumbs and stir together, mixture should look like wet sand

  2. Press into the bottom of a 9” spring form pan

  3. Bake at 350 degrees until golden approximately 10-15 minutes

FILLING DIRECTIONS

  1. With paddle attachment on mixer, beat cream cheese until smooth

  2. Slowly add sugar

  3. Once sugar is bended in, add in flour and zest

  4. Scrape down sides of bowl

  5. Add in eggs one at a time scraping in between additions

  6. Add in sour cream mix to combine

  7. Pour into prepared pan

  8. Bake 325 degrees 45 minutes to 1 hour - should be set in the center

  9. Cool, cover and refrigerate over night