Swirled Cranberry Cheesecake

Swirled Cranberry Cheesecake (Adapted from CL)

For the crust

1/2 cup sugar
1/3 cup Dutch-processed cocoa powder
3 ounces chocolate graham cracker sticks
1 tablespoon butter, melted
1 large egg white

For the topping

3/4 cup granulated sugar
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
6 ounces (about 1 1/2 cups) fresh cranberries
1 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1 large egg white

For the filling

1 cup granulated sugar
20 ounces cream cheese, softened
3/4 cup milk
2 large eggs
1 large egg white

Preheat oven to 400

To make the crust

Add sugar, cocoa and graham crackers to a food processor - pulse until finely ground. Add butter and egg white - pulse just until combined. Scoop the mixture into the bottom of a 9" springform pan lightly coated with nonstick spray. Evenly press the mixture down to form a crust. Bake for 10 minutes - remove and let cool on a wire rack. When cool, wrap the outside of the pan with heavy duty foil.

Reduce oven temperature to 350

To make the topping

In a small saucepan, add sugar, orange juice, lemon juice and cranberries. Bring to a boil - cook until the cranberries pop and mixture thickens, about 5 to 6 minutes. Remove and let cool completely. Stir in zest. Scoop the mixture into a food processor and process until smooth. Stir in egg white and set aside.

To make the filling

In a large mixing bowl, beat together sugar and cream cheeses until smooth. Add milk and mix until combined. Add eggs and egg white, one at a time, mixing just until combined. Scoop the mixture into the springform pan with the crust. Dollop cranberry puree over filling and swirl the mixtures together with a knife.

Place the springform pan inside a large baking dish and set on the oven rack. Pour boiling water up to about half way on the cheesecake pan. Bake until almost set in the center, about 40 to 50 minutes. Turn oven off and partially open oven door - let the cheesecake cool in the oven for about 30 minutes. Remove from oven and run a thin knife around outside edge of the cheesecake. Cool to room temperature. Cover and chill at least 8 hours or overnight before serving.

Makes 12 to 16 servings.

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