Lingonberry Swirl Cheesecake With Ginger Snaps Crust
Prep time: 2 hours, plus chilling time
Cook time: 1½ hours
Servings: 12
This cheesecake blends a perfectly creamy filling with the bright, tart flavor of lingonberries for a beautiful and delicious dessert.
Ingredients
Crust Ingredients:
2⅓ cups finely crushed Lars Own® Ginger Snaps (about 9 ounces)
7 Tbsp butter, melted
Filling Ingredients:
2 packages (8 ounces each) cream cheese, softened
¾ granulated sugar
1 Tbsp cornstarch
1 Tsp vanilla extract or Lars Own® Vanilla Sugar
3 eggs, lightly beaten
8 ounces sour cream
1 Tbsp lemon juice
¾ cup Lars Own® Lingonberries, divided
Steps
- Bring all ingredients to room temperature. Place a large roasting pan with 1-2 inches of water on bottom rack of oven. Preheat oven to 300°F. Combine crushed gingersnaps and butter to form moist crumbs. Press evenly into bottom and up sides of an 8-inch springform pan.
- Using an electric mixer, beat cream cheese, sugar, cornstarch and vanilla until smooth, scraping down sides of bowl occasionally, about 1 minute. Gradually add eggs, sour cream and lemon juice; blend until smooth. Scrape down sides again; beat 30 seconds.
- Spoon ⅓ of the filling mixture into crust. Dollop ¼ cup of the lingonberries over batter using a small spoon. Repeat with remaining filling and lingonberries. Decoratively swirl top layer of lingonberries into filling using a thin knife.
- Place cheesecake on middle rack of oven directly above pan of water. Bake 55 to 60 minutes or until sides are set and center still jiggles slightly. Turn off oven and leave cheesecake in oven with door closed for 30 minutes. Remove cheesecake from oven and cool 1 hour at room temperature. Refrigerate until cold, at least 6 hours or overnight.
Cook's tips
If desired, graham cracker crumbs can be used in place of Lars Own® Ginger Snaps.
Nutritional information
- Calories418
- Fat27g
- Sodium254mg
- Carbohydrate40g
- Protein5g
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