Eileen Goudge Shares Her Cranberry Cheesecake
Bestselling author Eileen Goudge (whose most recent novel is The Replacement Wife) shares her recipe for her irresistible Cranberry Cheesecake.
Bestselling author Eileen Goudge (whose most recent novel is The Replacement Wife) shares her recipe for her irresistible Cranberry Cheesecake. Goudge is known for her skills as a cook as well as a writer, so her sweet treat is sure to impress your foodie friends.
Goudge says: “I make this every year around the holidays, and even people who steer clear of cheesecake find they can’t resist. At my Christmas party the year before last, it was the most oft-requested recipe. It’s also very festive looking, and a nice way to round out the holiday ‘pie parade.’”
- ¾ cup graham cracker crumbs
- 3 tablespoons melted butter
- 3 cups cranberry juice cocktail
- 3 envelopes unflavored gelatin
- 2 cups heavy cream
- 4 8-ounce packages cream cheese, softened
- 4 teaspoons lemon juice
- 2 cups fresh or frozen cranberries
- In a 9-inch by 3-inch springform pan, mix graham cracker crumbs and butter; press mixture firmly to bottom of pan.
- In small saucepan, sprinkle 2 envelopes of gelatin over 2 cups cranberry juice cocktail. Cook over low heat, stirring until gelatin is dissolved. Set aside.
- In small bowl with mixer at medium speed, beat heavy cream until soft peaks form.
- In large bowl with mixer at medium speed, beat cream cheese and 1 cup of sugar until smooth. Gradually beat in gelatin mixture and lemon juice until well blended. Fold in whipped cream. Pour mixture into prepared pan. Refrigerate until set, about 4 hours.
- In 2-quart saucepan over high heat, heat cranberries, 1 cup sugar and ¾ cup cranberry juice cocktail to boiling. Reduce heat to medium. Cook 5 minutes or until skins of berries pop, stirring occasionally.
- While the berries are cooking, pour ¼ cup cranberry juice cocktail into a measuring cup, and sprinkle remaining gelatin over to soften. Stir gelatin mixture into cranberry mixture until gelatin is completely dissolved. Refrigerate until mixture mounds slightly when dropped from spoon, about 30 minutes. Spoon mixture over cream-cheese mixture. Refrigerate until cranberry mixture is set, about 1 hour.
- To serve: Dip metal spatula in hot water to loosen edge of dessert from pan. Carefully remove sides of springform pan.