"This pretty cheesecake is a cranberry and dessert lover's dream. Cool and creamy, it's just right for the holidays—or any day! —Teri Rasey, Cadillac, Michigan..."
INGREDIENTS
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1/2 cup dried cranberries
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2 cups cake flour
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1/2 cup ground almonds
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1/4 cup confectioners' sugar
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1/2 cup cold butter, cubed
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FILLING:
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3/4 cup plus 1-1/2 cups sugar, divided
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2 tablespoons cornstarch
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1/4 cup cranberry juice
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2 cups fresh or frozen cranberries
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4 packages (8 ounces each) cream cheese, softened
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1 teaspoon vanilla extract
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4 eggs, lightly beaten
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TOPPING:
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2 cups (16 ounces) sour cream
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1/4 cup sugar
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2 teaspoons vanilla extract
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1 cup heavy whipping cream
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1/4 cup ground almonds
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1/4 cup sliced almonds, toasted