Cranberry Cheesecake With Sauce |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Oh this cheesecake is so delicious. It's not your usual cream cheese cheesecake, but it uses mascarpone and sour cream. It is nice and creamy with the perfect amount of sweetness and spice. The butter sauce goes perfect with it. I have used spiced rum in place of the whiskey and it was very good too. I hope you enjoy it. Ingredients:
2 large eggs |
1 cup sugar |
1 cup sour cream |
1 teaspoon pure vanilla extract |
2 cups fresh cranberries |
1 cup sliced almonds, toasted |
1 3/4 cups flour, divided |
1/4 teaspoon baking soda |
1 1/2 teaspoons baking powder |
4 ounces marsarpone cheese, softened |
1 teaspoon orange zest |
1 1/2 cups sugar |
1 cup heavy cream |
2 tablespoons whiskey (optional) |
1 teaspoon pure vanilla extract |
8 tablespoons butter, cut into pieces |
Directions:
1. In a mixing bowl, cream eggs and sugar. Add sour cream and vanilla. In a small bowl, combine cranberries, almonds and 2 tablespoons flour. Toss to coat.
2. In a separate bowl, combine remaining flour, baking soda and baking powder. Blend into sour cream mixture. Fold in cranberry mixture.
3. Spread batter into a greased and floured 9x13 pan. In a small bowl, combine mascarpone and orange zest. Drop by spoonfuls over batter. Bake for 40 minutes in 350 degree oven or until a toothpick inserted in center comes out clean. Let cool.
4. Directions for sauce:.
5. Combine sugar, cream and whiskey in a medium saucepan. Boil for 2 minutes. Remove from heat, add vanilla and let cook for 5 minutes. Stir in butter, one piece at a time until all of the butter has been incorporated into sauce. Serve at room temperature over cake.
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