Wow your guests this holiday season with this beautiful Candied Cranberry Cheesecake. Though it looks challenging, this cheesecake recipe is very easy to make. The striped effect is done by alternatively pouring white and green batter into a springform pan, then the cheesecake is decorated with lovely candied cranberries and fresh herbs. A stunning holiday dessert that your friends and family will love, this Candied Cranberry Cheesecake is sure to become a holiday favorite.
Make crust. Prepare cheesecake crust following recipe instructions. Bake and cool. Set aside.
Make cheesecake batter. Prepare Creamy White Cheesecake batter following recipe instructions. Remove 2½ cups batter. Using Juniper icing color, tint removed batter light green.
Place white and green batters, separately, into two glass measuring cups with spout.
Bake cheesecake. Pour small amount white batter into center of crust-lined pan. Pour small amount green batter into center of white batter, allowing batter to travel to edges of pan without stirring. Continue pouring batter into center of previous pour, alternating colors, until all the batter is used (decrease amount of batter each time). Bake at 300ºF for 2 hours 15 minutes to 2 hours 30 minutes, or until center of cheesecake jiggles only slightly and cool.
Make sugared cranberries. To make sugared cranberries, combine 1 cup granulated sugar and ½ cup water in small saucepan. Cook over medium heat, stirring until sugar dissolves. Pour warm syrup over cranberries and chill 1½ hours, or up to 12 hours. Drain cranberries.
In small bowl, combine remaining ¼ cup sugar with sprinkles. Working with about ¼ cup cranberries at a time, roll cranberries in sugar and spread out on parchment paper to dry.
Helpful Hint: If sugar becomes clumpy, add additional granulated sugar.
Decorate cheesecake. Top cheesecake with sugared cranberries. Garnish with fresh herbs (rosemary, sage and thyme), if desired.