Lemon Cranberry Cheesecake


Yield – 9″ Round Springform or False Bottom Pan

Crust
2  cups graham cracker crumbs
8  tablespoons butter
4  tablespoons sugar

Combine graham cracker crumbs and sugar. Melt butter in microwave, add to crumbs and combine. Press into bottom of pan, bake at 325 for 5 minutes.

Cheesecake Filling
2  pounds cream cheese
1 1/4  cup sugar
1  cup sour cream
2 1/2  cups lemon juice
4  large eggs
1 1/2  teaspoon lemon zest

Combine the cream cheese and sugar in a stand mixer bowl with a paddle attachment, beat until smooth, scraping down the sides and bottom of bowl. Add the sour cream and scrape once more, add the eggs, scraping the bowl, add the lemon juice and zest and mix until just combined. Pour the cheesecake filling over crust and bake at 250 for 1-1 ½ HOURS (this will vary depending on ovens). Cheesecake will be set around edges and slightly jiggly in the middle. Let cool and refrigerate to set up.

Cranberry Topping
9  tablespoons sugar
3  tablespoons cornstarch
1  cup water
1 1/2  cup cranberries, frozen
1  tablespoon dried cranberries
1 1/2  teaspoon lemon zest

Combine the sugar and cornstarch. Combine the cranberries, water, and cornstarch mixture in a heavy duty saucepan, cook over medium heat until thick and bubbling, add lemon zest. Cool and spread over top of cheesecake.