The perfect ending to Thanksgiving dinner...or simply to have when guests drop by over the holidays.
Recipe: Cranberry Cheesecake
With Whiskey Buttercream Sauce
Cheesecake is a popular holiday dessert; a cranberry cheesecake even more so. Add to the festivities with a whiskey sauce (learn more about whiskey—you also can substitute brandy or rum). If you don’t like alcohol in your food, simply leave out the whiskey. Prep Time: 1 Hour. This recipe is courtesy of the Wisconsin Milk Marketing Board.
- 2 large eggs
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon pure vanilla extract (learn about the best vanilla extract)
- 2 cups fresh or frozen cranberries
- 1 cup sliced almonds, toasted
- 1-3/4 cups flour, divided
- 1/4 teaspoon baking soda
- 1-1/2 teaspoons baking powder
- 1/2 cup (4 ounces) mascarpone cheese, softened
- 1 teaspoon orange zest
Whiskey Buttercream Sauce
- 1-1/2 cups granulated sugar
- 1 cup heavy cream
- 2 tablespoons whiskey
- 1 teaspoon pure vanilla extract
- 8 tablespoons butter, cut into pieces
- Preheat oven to 350°F.
- 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.
- In a separate bowl, combine remaining flour, baking soda and baking powder. Blend into sour cream mixture. Fold in cranberry mixture. Spread batter into a greased and floured 13x9-inch pan.
- In a small bowl, combine mascarpone and orange zest. Drop by spoonfuls over batter.
- Bake for 40 minutes or until a toothpick inserted in center comes out clean. Let cool.
- Combine sugar, cream and whiskey in a medium saucepan. Boil for 2 minutes.
- Remove from heat, add vanilla and let cool 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.
Recipe © Wisconsin Milk Marketing Board. Other material