THE DRUNKEN BAKER: CRANBERRY CHEESECAKE

There are two things I do when I get intoxicated: mother the sick and make food. So, needless to say when my roommates had some friends over and I finally put down my biochemistry notes and played a few rounds of Survivor… I found myself making a cheesecake. This was my first time making a cheesecake and a pie crust and I’d say it didn’t turn out all that bad.

cheesecakeThis is perfect if you have leftover cranberry sauce from Thanksgiving, but I just bought myself a can of the stuff.

Here’s what you do: take your butter (cubed), flour, sugar and baking powder and put it in a bowl. Sit in front of your TV and play a drinking game to Lord of the Rings while you mess with this mixture with your hands (or use a fork if you’re that kind of person). Kind of roll it between your fingers until it makes a crumbly bowl of little flour/butter balls. Take a little over half of that mixture and put it into your pie pan. If you’re not an idiot like me, spray or butter your pan first so your crust doesn’t stick. Put the other half of the mixture into the freezer for now.

Press the mixture into your pie pan so its nice and even and comes up on the side. Place it in your oven for about ten minutes at 350 degrees and then let it cool.

In another bowl, throw in your softened cream cheese, egg, vanilla, and sugar. You’re going to need a hand mixer for this one, not just your hands, otherwise it’ll be lumpy and fairly gross looking. So mix that on low until its creamy and delicious. Pour it over your cooled crust.

Now comes your cranberry. I used about half the can, but looking back I could have used more. You can place it on top as a separate layer if you’d like. I swirled mine in with lightsaber chopsticks that I never get a chance to use because there’s not a sushi place worth a damn within an hour of Stephenville, Texas. Just be careful not to stab your crust to death. You could probably do this cheesecake with a bunch of different types of fruit sauces or even jams if you would like.

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Place the rest of the topping that’s been in your freezer over it and bake for 35-40 minutes until the top is golden brown. After baking, it needs to set in the refrigerator for two hours before serving, so I hope you’re not impatient.

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Enjoy!

-The Drunken Baker

Published by

Brooke Cummings

Recent Biomedical science graduate trying to figure out how to live in a lab coat. Catch me in Texas double fisting a fresh pressed juice and a beer. My best mate is my dog and I apologize with baked goods.