Cranberry Mocha Cheesecake By Rose Recipes

Steps:

• 1. Crust: combine cookie crumbs and butter and press into the bottom and up the sides a little of a greased 9 inch springform pan; set aside.
• 2. In a large mixer bowl, beat cream cheese until smooth. Combine sugar and flour and add to the cream cheese and mix well. Add eggs beat on low until just combined.
• 3. In a small bowl dissolve coffee in the water; add cream and cinnamon. Stir into the cream cheese mixture just until blended. Pour into crust. Place on a baking sheet. Bake at 350 for 1 hour and 15 minutes. I test after 1 hour depending on the oven, sometimes I need the extra 15 minutes.
• 4. Cool completely in pan at least 1 or 2 hours. In a large saucepan, bring cornstarch and cranberry sauce to a boil cook and stir for a few minutes or until thickened. Cool.
• 5. In a small bowl beat cream and vanills until soft peaks form. Gradually add conf. sugar beating until stiff peaks form. Spread over the cooled cheesecake. Refrigerate for at least 30 minutes.
• 6. Carefully spread 1 cup of cranberry mixture to within 1 inch of the edge, cover and refrigerate the remaining cranberry mixture. refrigerate the cheesecake overnight, serve wit the remaining cranberry mixture.

Steps:

• Combine cookie crumbs and butter; press onto the bottom and 2 inches up the sides of a greased 9 inch springform pan; set aside.
• In a mixing 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.
• In 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 a baking sheet. 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.
• In a large saucepan, bring cornstarch and cranberry sauce to a boil. Cook and stir for 2 minutes or until thickened. Cool. In a small mixing bowl, beat cream and vanilla until soft peaks form. Gradually add confectioners sugar, beating until stiff peaks form. Spread over the cheesecake. Refrigerate 20 minutes or until set.
• Carefully spread 1 cup of cranberry mixture to within 1 inch of edge; cover and refrigerate remaining cranberry mixture. Refrigerate cheesecake overnight. Just before serving, remove sides of pan. Serve with the remaining cranberry mixture.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the wafer cookie crumbs and the 4 tablespoons melted butter in a bowl. Mix well and then press into the bottom of a 9-by-13-inch baking dish. Bake for 10 minutes. Remove the crumb crust from the oven and set aside. Lower the oven temperature to 225 degrees F.
• Combine the espresso powder, hot water and cinnamon in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth. Adjust the mixer to medium-low speed and add the eggs one at a time, mixing each until combined before adding the next. Add the condensed milk, cornstarch, vanilla and the espresso mixture. Mix until completely smooth.
• Arrange the raspberries over the crust; pour the cheesecake batter over the raspberries. Bake for 1 hour, until set but still a bit wobbly in the center. Turn the oven off and leave the cheesecake to cool in the oven for another 2 hours, until both oven and cake are room temperature.
• Heat the chocolate, cream, corn syrup and the remaining 1 tablespoon butter over a double boiler, stirring until the chocolate is melted and mixture is smooth and glossy. (Alternatively, microwave in 30 second intervals, stirring between each.)
• Top the cooled cheesecake with the ganache and refrigerate until firm, about 1 hour. Slice and serve.

Steps:

• Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until ready to fill.
• Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside.
• Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.
• Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight.
• Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes.
• Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool.
• Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs, macadamia nuts, margarine, and sugar together in a bowl; press into the bottom of a 9-inch springform pan.
• Bake in the preheated oven until crust is lightly browned, about 10 minutes. Cool crust.
• Mix water and gelatin together in a saucepan over low heat until dissolved, 3 to 4 minutes.
• Beat cream cheese and marshmallow cream together in a bowl using an electric mixer on medium speed until well mixed. Gradually stir gelatin mixture and cranberry sauce into cream cheese mixture; fold in whipped topping. Spoon mixture over crust. Chill cheesecake in the refrigerator until firm, at least 1 hour.

Steps:

• Preheat oven to 400* degrees F.
• Mix crust ingredients together, press into 9in pie plate.
• Bake for 5 minutes.
• Melt chocolate in large bowl, I do this in the microwave.
• Add cream cheese, eggs, and sugar.
• Beat on med for 2 minutes, until creamy.
• Add instant coffee and salt; mix well.
• Pour into crust.
• Bake at 400* for 10 minutes.
• Reduce oven temperature to 325* degrees F.
• Continue baking for 50-60 minutes, until set.
• Turn oven off; leave cheesecake in oven until it has cooled.
• In small saucepan, bring topping ingredients to a boil.
• Remove from heat and stir until smooth.
• Cool.
• Drizzle over cheesecake.

Steps:

• Combine the cracker crumbs, 1 tablespoon sugar and butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack., In a large bowl, beat the cream cheese, sour cream and remaining sugar until smooth. Add egg whites; beat on low just until combined. Stir in lemon juice and extracts. Pour into crust. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. hot water to larger pan. , Bake for 55-60 minutes or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Remove foil. Chill overnight. , In a small saucepan, combine the first five topping ingredients; bring to a boil. Add cranberries. Cook over medium heat until berries pop, about 10 minutes. Stir in pecans; cool. Cover and chill for at least 1 hour. , Spoon topping over cheesecake to within 1 in. of edges. Refrigerate leftovers.

Steps:

• Preheat oven to 325.
• Crust:.
• Stir together graham crumbs, sugar, and butter. Press into 9 inch springform pan.
• Filling:.
• Combine cream cheese and sugar until smooth. Add eggs in one at a time on low speed until combined.
• Dissolve coffee granules with whipping cream.
• Melt chocolate with whipping cream on top of double boiler or in microwave. Be careful not to scorch. Cool slightly.
• Add chocolate mixture to cream cheese and blend well. Stir in sour cream and vanilla. Beat until smooth. Pour mixture into prepared pan. (I usually smack the pan down several times on the counter to get the air bubbles out.).
• Bake in oven for 45 minutes - 1 hour or until set. Do not overbake. Leave cake in oven and door ajar with heat turned off for 45 minutes. Remove cake from oven. Chill overnight.
• Flavored Whipping Cream:.
• Just before serving, dissolve coffee into whipping cream and whip. Add in powdered sugar after soft peaks form and beat until stiffer peaks form. Garnish cake with flavored whipping cream. You may also garnish with chocolate curls, chocolate covered coffee beans, etc. :).
• Enjoy!