Wyndham Buttes Restaurant Cranberry Cheesecake


Cheesecake Filling

  • 6 ramekin molds
  • 1 cup sugar
  • Pinch of salt
  • 1 1/2 pounds cream cheese
  • 1/2 cup sour cream
  • 3 eggs
  • 2 egg yolks
  • 5 ounces heavy cream
  • 1 tablespoon vanilla extract
  • 12 ounces Cranberry Marmalade

Cranberry Marmalade

  • 1 pound cranberries
  • 2 cups orange juice
  • 1 cup sugar
  • 3 cinnamon sticks
  • Pinch of ground cloves
  • 1 teaspoon gelatine


  1. Cheesecake Filling: In a mixer with paddle attachment, soften the cream cheese. Scraping down the sides of the mixing bowl after each addition, add sugar, salt and sour cream, one ingredient at a time. Incorporate the eggs; scrape down the sides of the bowl. Incorporate the egg yolks; scrape down the sides of the bowl. Add heavy cream and vanilla; scrape the sides of the bowl.
  2. In a 6-ounce ramekin, place 2 ounces Cranberry Marmalade. Over the top, place 3 ounces cheesecake filling. Repeat process in the remaining 5 ramekins.
  3. Place ramekins in a water bath. Place in a preheated 300 degrees F oven on the center rack. Bake for 1 hour. Check for doneness by the testing for the filling to feel firm to the touch.
  4. Remove from the oven and place in the refrigerator for 6 hours or overnight.
  5. To unmold, run a warm knife around the edges, tap on the counter a few times and invert onto a platter. Serve each as a dessert course or cut in half and serve buffet-style.
  6. Cranberry Marmalade: Combine equal parts of gelatin to warm water and let bloom for 3 minutes. Combine all in a saucepan and cook over medium heat. Reduce until cranberries pop and sauce becomes slightly thick. Pull from heat and cool before placing in the ramekin molds.

Yield: 6 (5 ounce) servings

Source: Wyndham Buttes Resort, Tempe, Arizona

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