HOLIDAY CRANBERRY CHEESECAKE SWIRL (Hacked) Recipe

• CRUST: 3 tbs. Granulated Sugar
• 1 tbs. Molasses
• 2 tbs. Honey
• 3 tbs. Unsalted Butter
• 1/8 tsp. ground Ginger and 1/8 tsp. ground Cinnamon
• 1/4 tsp. Baking Soda
• Pinch Salt
• 3 tbs. warm water (not cold)
• 3/4 cup all-purpose Flour
• 1/4 cup ground Walnuts
• CRANBERRY SWIRL: 2 cups Cranberries, fresh or frozen
• 2/3 cup Granulated Sugar
• Zest and juice from one Orange
• Juice of half a lemon
• 1 Cinnamon stick or 1/2 tsp. ground Cinnamon
• 1/4 tsp Nutmeg
• 1 Star Anise pod, optional
• 3 tsp. Vanilla Extract or 1 Vanilla Bean, seeds and pod
• CHEESECAKE FILLING: 4 8 oz packages of full fat Cream Cheese, room temperature
• 1 cup Granulated Sugar
• 4 large Eggs
• 1 cup Sour Cream
• 1/2 cup Whipping Cream
• 1 tbs. Vanilla Extract, or the seeds scraped from 1/2 Vanilla Bean
• A handful of fresh cranberries, plus a few fresh mint leaves for garnish

1. For the Cranberry Swirl:
2. In a heavy bottom saucepan over medium heat, combine cranberries, 2/3 cup sugar, orange juice and zest, lemon juice, cinnamon, nutmeg, star anise (if using), and vanilla pod (if using instead of extract). Cook for 5-7 minutes, until the cranberries begin to burst. When the mixture thickens, remove from heat. Remove vanilla pod, cinnamon stick and/or star anise pod, if using. Let it cool slightly, then puree in a food processor or with an immersion blender. Strain into a clean bowl, cover with plastic wrap, and refrigerate 4-6 hours. If using vanilla extract, add it here. If you’re pressed for time, chill over an ice bath, stirring to promote even cooling.
3. For the crust:
4. Using a mixer with a paddle attachment, cream butter and sugar on low speed. Add molasses, honey, ginger, cinnamon, baking soda, and salt, continue until combined. Add warm water (cold water will cause the dough to seize), then sift over flour. Mix until just combined. Fold in ground walnuts. Form dough into square and wrap in plastic wrap. Freeze for at least 2 hours. Grate enough frozen dough over the bottom (only) of the pan to cover base, and press to form crust. If the frozen dough feels loose, slice it, one piece at a time, and press quickly into the bottom of the springform, not extending beyond the bottom plate insert. Bake at 325 F until lightly golden, approximately 7-8 minutes, taking care not to overcook as it will continue cooking a bit while it rests. Remove and set aside. When cool, place on oversized heavy duty square of foil, bring up sides and secure tightly around the springform, stopping at top edge.
5. For the cheesecake filling:
6. Preheat your oven to 350 F
7. Using a hand mixer or stand with a paddle attachment, beat cream cheese until light and fluffy. Slowly add sugar, beating on medium speed until well incorporated. Reduce speed to low and add eggs, one at a time, taking care not to overbeat. Remove bowl from mixer stand if using. Lightly stir in sour cream and vanilla. For a more dense, New York-style cheesecake, mix in whipped cream straight from carton. For a lighter, Italian-style cheesecake, whip whipped cream to stiff peaks, and gently fold into cream cheese mixture.
8. Assembly:
9. Start a kettle or pan of water to boil. Carefully grease the inside walls of the springform pan with unsalted butter, avoiding your prebaked crust. Pour 1/3 of filling into pan, covering crust. Place three or four dollops (about a tbs. each) of cranberry puree on top of the filling. Continue with another 1/3 of filling, more dollops, then finish with the last 1/3 of filling. Top with more dollops of the remaining cranberry puree. Carefully bang cheesecake on countertop a few times to bring any air bubbles to the surface. With a knife pointing vertically, swirl through for marbled effect, not going so deep as to touch the crust base.
10. Place cheesecake in a roasting pan, and pour boiling water to halfway up the outside of the springform pan. Bake for 1 hour and 15 minutes, without opening oven door. Checking the cake, it should have about 2 inches of “jiggle” in the center. Turn off the oven, open the door slightly, and leave it ajar for 1 hour.
11. Place cheesecake on cooling rack. After it has cooled slightly, run a thin knife around the sides to loosen the cake. Place double layer of paper towel across top to prevent condensation from dripping on cake’s surface as it cools. Let it finish cooling, and discard foil. Cover and chill overnight.
12. Before serving, once again run thin knife around sides of pan. Remove outer ring of springform. Garnish top with reserved whole cranberries and mint leaves. Serve.