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Cranberry Sauce: Place
the cranberries, sugar, and water in a
medium sized saucepan. Then, over
medium-high heat, cook the ingredients until boiling, stirring to dissolve the
sugar. Reduce the heat to medium low and boil gently, stirring often
to prevent the sauce from burning, until it becomes thick and syrupy and
reduced to about 1 1/3 cups (320 ml). This takes about 25-30 minutes. Remove
from heat and let cool completely before
using. (The sauce can be made a few days ahead and stored in the refrigerator.)
Cheesecake: Preheat
your oven to 350
degrees F (180 degrees C). Butter, or spray with a non stick vegetable spray, a
9 inch (23 cm) round springform pan.
Crust: In a medium sized bowl
combine the graham cracker crumbs, ginger cookie crumbs, and melted butter. Press the crumbs evenly over the bottom of the springform pan. Bake
for about 6-8 minutes or until set. Remove from oven and place on a wire rack to
cool while you make the filling.
Filling: In the bowl of your electric
mixer (can use a hand mixer) beat the cream cheese until smooth. Add the sugar,
salt, and flour
and beat, on medium speed, until
smooth and creamy (about 2 minutes). Scrape down the sides and bottom of your bowl as needed. Add the eggs, one at a time, beating
well (about 30 seconds) after each
addition. Add the cream and vanilla extract and beat until incorporated.
Pour half the cheesecake batter
(about 540 grams) into your pan. Take 1/2 cup (120 ml or 130 grams) of the cranberry
sauce and
place dollops over the cheesecake batter and then swirl gently with a knife or
skewer. Top
with the remaining cheesecake batter. Take another 1/2 cup (120 ml) of the
cranberry sauce and place dollops over the cheesecake batter and swirl gently
with a knife. (Note: You will have leftover cranberry filling which can be
served with the baked cheesecake.) Place the cheesecake pan on a larger baking
pan (to catch any drips) and place in the oven.
Bake for 15 minutes and
then lower the oven temperature to 250 degrees F (120 degrees C) and continue to
bake for another 60 to 70 minutes or until firm and only the center of the
cheesecake looks a little wet and wobbly. Remove from oven and carefully run a
knife or spatula around the inside edge of pan to loosen the cheesecake (helps
prevent the surface from cracking as it cools).
Let cool completely before covering with
plastic wrap and refrigerating. This cheesecake tastes best after being
refrigerated at least eight hours or preferably overnight. The cheesecake can be
frozen. Defrost overnight in the fridge.
Serves about 12-14 people.
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