Ingredients
1/2 cup dried cranberries2 cups cake flour1/2 cup ground almonds1/4 cup confectioners’ sugar1/2 cup cold butter, cubedFILLING:3/4 cup plus 1-1/2 cups sugar, divided2 tablespoons cornstarch1/4 cup cranberry juice2 cups fresh or frozen cranberries4 packages (8 ounces each) cream cheese, softened1 teaspoon vanilla extract4 large eggs, lightly beatenTOPPING:2 cups sour cream1/4 cup sugar2 teaspoons vanilla extract1 cup heavy whipping cream1/4 cup ground almonds1/4 cup sliced almonds, toasted
Preparation
In a food processor, finely chop dried cranberries. Add flour, almonds and confectioners’ sugar; process until blended. Add butter; pulse just until crumbly.
Press onto the bottom and 1-1/2 in. up sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes.
In a small saucepan, combine 3/4 cup sugar and cornstarch; stir in cranberry juice until smooth. Add berries. Cook and stir until thickened and bubbly. Set aside.
In a large bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Add eggs; beat just until combined. Pour half of batter into crust. Carefully spoon 3/4 cup berry mixture over batter; top with remaining batter.
Bake for 45 minutes. Reduce heat to 250°. Bake 25-30 minutes longer or until center is almost set. Combine the sour cream, sugar and vanilla; spread over top. Bake 20-30 minutes or until set. Cool on a wire rack for 10 minutes. Run a knife around edge of pan to loosen; cool 1 hour longer. Spread remaining berry mixture over the top. Refrigerate overnight.
Beat cream until stiff peaks form; fold in ground almonds. Pipe around top edge of cheesecake; sprinkle with sliced almonds.
