Photos by Rob Hagen and Dan RobertsCranberry speckled cheesecake over a decadent macadamia nut crust.Ingredients
- 3/4 cup graham cracker crumbs
- 1/2 cup finely chopped macadamia nuts
- 2 tablespoons sugar
- 1/4 cup butter, melted
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2 packages (8 ounces each) cream cheese, softened
- 1 jar (7 ounces) marshmallow creme
- 1 can (16 ounces) whole-berry cranberry sauce
- 1 cup heavy whipping cream
Sugared Cranberries
- 1 package (12 ounces) fresh cranberries
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 2/3 cup superfine sugar
- 1
In a small bowl, combine the cracker crumbs, nuts and sugar. Stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
- 2
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly. In a large mixing bowl, beat cream cheese and marshmallow creme until blended. Beat in cranberry sauce. Add cooled gelatin; mix well. In a small mixing bowl, beat cream until stiff peaks form. Fold into cream cheese mixture. Pour over crust. Refrigerate for 8 hours or overnight.
- 3
Scrub cranberries in soapy water; rinse and dry completely. In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 1-2 minutes, stirring every 20 seconds, until gelatin is completely dissolved. Whisk until slightly frothy.
- 4
Lightly brush mixture over all sides of berries. Place on a wire rack over waxed paper; sprinkle with superfine sugar. Let stand at room temperature for up to 24 hours (do not refrigerate or the sugar will dissolve).
- 5
Just before serving, carefully run a knife around edge of pan to loosen. Remove sides of pan. Spoon sugared cranberries over cheesecake. Refrigerate leftovers. Serves 12.
