Cranberry Swirl Cheesecake

Cranberry filling:
1  12 oz. bag of frozen or fresh cranberries
2 cups of water
1/2 cups of cane sugar
Rind of one lemon

Cheesecake filling:
3  8 oz. packages of Tofutti cream cheese
1 cup of cane sugar
1 tbsp of all purpose flour
Equivalent to four in egg replacer
1 tbsp of vegan whipping cream (Soy Whip)
1 tsp of vanilla extract

Crust:
2 cups of graham crackers, crushed
2 tbsp of cane sugar
1/2 cup butter (Soy Garden or Earth Balance)

Directions:
Preheat oven to 350 degrees and place rack in center of oven.

Cranberry filling:
Boil cranberries in the two cups of water with sugar until it is thick and syrupy (this should take about 30 minutes). Remove from heat. Grate lemon rind and then mix in. Set aside to cool completely.

Crust:
In a bowl combine graham crackers, sugar and butter and then press on the bottom and about an inch up the walls of a 9" springform pan. Refrigerate till filling is ready.

Cheesecake filling:
Beat cream cheese, sugar, and flour until smooth. Add in egg replacer, vanilla,and whipping cream. Beat until smooth.

Once all three parts are complete, pour half  of cheesecake filling into pan, then swirl in about half of cranberry filling, then pour remaining half of cheesecake filling on top, evening it out. Swirl in remaining portion of cranberry sauce and place to back for about 70 minutes or until firm and only center is still wet wobbly. Remove from oven and run a butter knife around to loosen cake . Once cool, cover and refrigerate overnight.


Questions? Please leave a comment below and we'll try to get back to you as soon as possible.

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