Ingredients
Graham Cracker Crust:
2 cups (200 grams) of graham wafer crumbs or finely crushed Digestive biscuits
2 tablespoons (25 grams) granulated white sugar
1/2 cup (114 grams) unsalted butter, melted
Cheesecake Filling:
24 ounces (680 grams) (3 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
1 tablespoon (12 grams) all purpose flour
4 large eggs, room temperature
1 tablespoon heavy whipping cream
1 tsp pure vanilla extract
Preparation
1. Grease 9 inch (23 cm) round springform pan
2. Preheat oven to 350 degrees F (177 degrees C)
Crust:
1. Combine the graham cracker crumbs, sugar, and melted butter.
2. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan.
3. Cover and refrigerate while you make the filling.
Filling:
1. Mix cream cheese, sugar and flour
2. Add the eggs, one at a time
3. Add cream, and vanilla extract
4. Remove the crust from the refrigerator and pour half the cheesecake filling into the pan.
5. Take spoonfuls of cranberry filling and swirl in the batter with a knife
6. Bake for 15 minutes
7. Lower the oven temperature to 250 F and bake for 60-70 minutes
8. Remove from oven and carefully run a knife or spatula around the inside edge of pan
9. Let cool before covering with plastic wrap and refrigerating
Serves about 12-14 people.
