Cranberry Swirl Cheesecake

Today on Short Presents we are exploring a favorite indulgence of mine, Cranberry cheesecake 🙂 Check out how to pull off this restaurant grade dessert 🙂

Have you ever spent hours making a cheesecake and then have it crack? Cracks can be caused either by over beating the batter and/or because of too much moisture being lost as the cheesecake bakes (or over bakes). To avoid cracks always mix the ingredients on a low speed as, unlike a batter cake, you do not want to incorporate a lot of air into the batter, you only want to beat the ingredients until they are nice and smooth. To avoid over baking: while you want the cheesecake to be firm, if you shake the pan gently, it should still wobble (a little), and the center will still look a little wet. This can be alarming if you are used to making traditional cakes because this outcome is usually to be avoided. Although the center may not look fully baked, once it cools it will firm up and be the correct consistency. It is also tres importante to note that cheesecakes are cakes that should not to be eaten straight away (try your best), they should be cooled and then be refrigerated for several hours (preferably overnight if possible), so the flavors have time to blend and the texture to become firm. Cheesecakes store very well and can also be frozen. To freeze, place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. It can be frozen for several months. When you want to eat your cheesecake simply thaw the uncovered cheesecake in the refrigerator overnight and voila you have a cheesecake ready to go. Having a cheesecake in the freezer is great if you are hosting a dinner party because you can bake it weeks ahead and simply remove it from the freezer the night before.