I was simultaneously yearning to make something with fresh cranberries and needing to come up with a dessert for New Year's Eve, so this was the result. The blackberries were Riley's addition. Adapted from a Bon Appétit magazine recipe, 1998. CRUST 3 C finely ground graham crackers 2 tablespoons sugar 1 teaspoon ground cinnamon 1/2 cup (1 stick) butter, melted Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with 2 layers of heavy-duty foil. Blend crackers, sugar and cinnamon in processor. Add butter; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling. FILLING 3 - 8 oz. packages cream cheese, room temperature 1 C sugar 4 large eggs 2 C sour cream 1 tablespoon vanilla extract PUREE 2 C fresh cranberries 2/3 C sugar 1/3 C fresh lemon juice 2 T grated lemon peel 1/2 t ground cinnamon 1/4 t ground nutmeg 4 t vanilla extract Position rack in center of oven an
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