A HOLIDAY RECIPE FOR YOU

If you’re looking to make a bold and bright holiday dessert, there is none better than my cranberry cheesecake. It’s festive and feast-worthy with a luscious crimson topping and creamy filling, the perfect blend of tart and sweet. It’s also easy to make. I make one every year around the holidays and it never fails to get rave reviews. And because it’s so rich, one cheesecake goes a long way and is great for parties. As a fan of The Great British Baking Show, I’m imagining myself getting a Paul Hollywood handshake for this one. Hey, a girl can dream….

CRANBERRY CHEESECAKE

¾ graham cracker crumbs
3 tablespoons unsalted butter, melted
3 cups cranberry-juice cocktail
3 envelopes unflavored gelatin
2 cups heavy cream
2 cups sugar
4 8-ounce packages cream cheese, softened
4 teaspoons fresh lemon juice
2 cups fresh or frozen cranberries

Prepare in advance:

• Grease the bottom of a 9-inch springform pan. Mix together graham cracker crumbs and melted butter. Press the mixture firmly and evenly over the bottom of the pan.

• Place 2 cups of the cranberry juice cocktail in a small pan and sprinkle 2 envelopes of the gelatin over the top. Cook over low heat, stirring until gelatin is dissolved. Set aside to cool.

• In a medium bowl with an electric mixer, beat heavy cream until soft peaks form.

• In a large bowl with an electric mixer, beat softened cream cheese with one cup of sugar until smooth. Gradually beat in the gelatin mixture and the lemon juice until well blended. Fold in the whipped cream. Pour the mixture into the prepared pan. Refrigerate until set, about 4 hours.

• In a 2-quart pan over high heat, heat the cranberries, the remaining 1 cup of sugar and ¾ cup of the remaining cranberry-juice cocktail until boiling. Reduce heat to medium. Cook for 5 minutes or until the skins of the cranberries pop, stirring occasionally. Set aside to cool.

• Meanwhile, in a small measuring cup, sprinkle the remaining 1 envelope of gelatin over the remaining ¼ cup of cranberry juice cocktail. Stir the gelatin mixture into the cranberry mixture until the gelatin is dissolved. Refrigerate until the mixture mounds slightly when dropped from a spoon, about 30 minutes. Spoon the topping over the cream cheese filling. Chill until set, about 1 hour.

To Serve:

Dip a metal spatula in hot water to loosen the edges of the pan. Carefully remove the sides of the springform pan. Serves 12-16