Cranberry Chutney Cheesecake

Yields: 8-10 servings

Time: Prep 30-40 minutes, Cooks 1 hour

The idea for this dessert came from an old family recipe. Every Christmas we make a delicious cranberry chutney that is served over softened cream cheese and spread over Ritz crackers. It’s one of my favorite parts about the holidays and I wanted to find a way to bring my own twist to this family tradition. This bright and tart chutney cuts through the rich sweetness of a New York style cheesecake, all of which is supported by a buttery crust of blitzed Biscoff cookies and Ritz crackers. This cheesecake is the perfect show stopper to end any holiday meal.

Crust Ingredients:

• 1/2 sleeve Biscoff cookies

• 1 sleeve Ritz crackers

• 1/4 tsp kosher salt

• 1 tbsp. granulated sugar

• 3 tbsp. melted unsalted butter

Filling Ingredients:

• 32 oz. cream cheese (4 packages)

• 1/2 c. unsalted butter, softened

• 1/2 c. sour cream

• 1 3/4 c. granulated sugar

• 5 eggs, plus 2 yolks

• 2 tbsp. lemon zest

• 1 tbsp. lemon juice

• 1 tsp. vanilla extract

• 1/4 tsp. kosher salt

Chutney Ingredients:

• 12 oz. fresh or frozen cranberries

• 1 1/4 c. granulated sugar

• 3/4 c. water

• 1 large tart apple, chopped

• 2 tsp. ground cinnamon

• 1 tsp. ground ginger

• 1/4 tsp. ground cloves

• 1/8 tsp. kosher salt

Special Equipment:

• 9 inch spring-form pan

• Roasting pan

• Food processor

Directions

Step One:

Preheat oven to 375º. Grease bottom and sides of spring-form pan and line with parchment paper. Make sure parchment comes up above the lip of the pan by about 3 inches.

Step Two:

In a food processor pulse together all crust ingredients (except the melted butter) until large chunks form. Pulse in melted butter one tablespoon at a time until fully incorporated and moist. Biscoff have a lot of butter in them already so mixture may seem dry at first but will come together in the oven.

Step Three:

Press mixture evenly into the bottom of prepped pan and bake until golden, about 10- 15 minutes. If any butter leaks, that’s okay, it’s the Biscoff. Simply absorb any excess with a paper towel. Let crust cool completely.

Step Four:

In a stand mixer (or hand mixer), using the paddle attachment, cream together cream cheese, butter, sour cream, and sugar until smooth. Add in eggs one at a time, followed by the yolks, and beat until fully incorporated. Beat in vanilla, lemon zest, lemon juice, and salt.

Step Five:

Criss-cross three pieces of tin foil on top of each other. Place spring-form pan in the center and wrap edges of pan tightly. This will prevent any water from seeping into your cheesecake. Place spring-form in the center of roasting pan. Pour filling mixture into spring-form pan and tap lightly to pop any air bubbles.

Step Six:

Make a Bain-Marie. Pour boiling water into the roasting pan until it comes about half way up the sides of the cheesecake pan. Carefully place on the bottom rack of the oven and bake for one hour. Cheesecake should be just set, the center will jiggle slightly and the top lightly golden. Remove cheesecake from Bain-Marie, discard tin foil and let cool completely.

Step Seven:

While cheesecake is in the oven, prepare chutney. Combine all ingredients in a saucepan, bring to a boil, stirring constantly. Reduce heat and simmer for 15-20 minutes or until fruits are tender and mixture has thickened. Cool completely.

Step Eight:

Once cheesecake is fully cooled, top evenly with cranberry chutney. Chill in the refrigerator for at least 8 hours.

Once chilled, remove spring-form and parchment paper from sides of the cheesecake. Sprinkle with powdered sugar if wanted. Slice with a clean, sharp knife and serve.