Cranberry Cheesecake

1 Cup Cranberry Sauce
8 Oz Cream Cheese
¾ Cup Sour Cream
½ Cup Granulated Splenda
1 tsp Lemon Extract or Fresh Lemon Juice
½ tsp Salt
2 Lg Eggs

Preheat oven to 350° F. Blend 1 cup of cranberry sauce in a blender or with an immersion blender until smooth. Prepare 4 small baking cups (6 Oz size) by spooning 2 tablespoons of cranberry puree into the bottom. Set aside. Heat up about 1/2 gallon of water.

In your electric mixer beat the cream cheese on medium speed about one minute. Add sour cream and Splenda; beat until smooth. Scrape down the bowl. Turn the mixture to low and add salt and lemon extract. Add eggs one at a time. Let one egg mix in before adding the next. Scrape down the bowl one last time then mix a few more seconds until mixed.

Pour the half of the cheese cake mixture into a large bowl, and set aside. Pour remaining 1/2 cup of cranberry sauce into the cheesecake mixture and mix until even. Scrape down the bowl again if necessary. Pour cranberry cheesecake mixture into the reserved cheese cake mixture and stir lightly for a marbled effect. Pour mixture into prepared ramekins. Place a baking dish with high sides in your oven large enough to hold the four smaller baking dishes. I use the bottom of my broiler pan. Get that pot of hot water. Pour the water into the large baking dish, until it comes up about an inch or so.

Bake the cakes at 350° F for 15 minutes. Cakes are done when the outsides look firm but the inside is still a little wet and jiggly. Don't try to move the tray of water. It might slosh and burn you. Remove the cakes using tongs and a hot pad.

Cool the cakes on a wire rack to room temperature then, cover and chill until ready to serve.

You can either serve these in their baking dishes and let the cranberry in the bottom be a surprise. Or you can run a knife around the sides to loosen then turn it out onto a plate so that the cranberries are on the top.


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