Wyndham Buttes Restaurant Cranberry Cheesecake

Yield: 6 (5 ounce) servings

Ingredients

Cheesecake Filling

• 6 ramekin molds
• 1 cup granulated 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 granulated sugar
• 3 cinnamon sticks
• Pinch of ground cloves
• 1 teaspoon gelatine

Instructions

Cheesecake Filling

1. 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.

Cranberry Marmalade

1. 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.

Attribution

Wyndham Buttes Resort, Tempe, Arizona