CRANBERRY SWIRL CHEESECAKE

      Title: CRANBERRY SWIRL CHEESECAKE
  Categories: Cheesecakes
       Yield: 12 Servings
  
            -Dottie Cross TMPJ72B
       1    -bag (12 ounces) fresh
            Canberries, picked over
   1 1/3 c  Sugar
       2 tb Sugar
       2 lb Cream cheese; at room
            -temperatue, cut into
            -8 pieces
       2 ts Vanilla extract
       4    Eggs; at room temperature
       1 pt Sour cream; at room temperat
  
    1. In a medium nonreactive saucepan, combine the cranberries and 3/4
   cup water. Bring to a boil over moderate heat and boil, stirring
   occasionally, until the cranberries burst and the mixture reduces to
   1-1/4 cups, about 12 minutes. Remove from the heat and stir in 1/3
   cup of the sugar until dissolved. Strain the mixture through a coarse
   sieve and let the puree cool completely.
     2. Preheat the oven to 275 degrees. Butter and flour a
   9-by-2-3/4-inch springform pan. In a large bowl, using an electric
   mixer, beat the cream cheese with the remaining 1 cup plus 2
   tablespoons sugar and the vanilla at low speed until smooth. Beat in
   the eggs one at a time, beating until just blended. Stir in the sour
   cream.
    3. Spoon half of the cream cheese mixture into the prepared pan.
   Drop 8 or 9 rounded teaspoons of the cranberry puree randomly over
   the top. Spoon half of the remaining cheesecake mixture evenly over
   the first layer and dot with half of the remaining puree. Repeat with
   the remaining cheesecake mixture and puree. (Avoid dropping puree in
   the center of more than 1 layer.) With a blunt knife, cut through the
   batter in a swirling motion to distribute the cranberry puree.
    4. Place the pan on a baking sheet and bake in the lower part of the
   oven for 1 hour. Turn the oven off and leave the cheesecake in for 1
   hour longer. Transfer the cake to a rack and let cook to room
   temperature. Cover and refrigerate overnight before serving.
    Source: Food and Wine magazine - Nov/1992 Reformatted by: CLM,
   HCPM52C
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