Cranberry Cheesecake

I love eating a well-made cheesecake. The problem with cheesecakes is that homemade versions can "dry out" in the oven. And homemade, store-bought and restaurant versions can be cloyingly sweet. I looked around for a recipe I could start off with, and then modified it a bit so I could satisfy myself. My recipe doesn't dry out, has a smooth and creamy texture for the cheesecake, a refreshing combination of tastes and textures, some surprising ingredients, and best of all, is near-impossible to mess up because all of the ingredients can be eaten uncooked. The recipe below looks like it's complex, but it really isn't. Okay, it is.


Pie Crust

Too lazy to make my own.


First two ingredients are mandatory. Rest are up to you.

Cranberry Topping

All of the spices are optional. Vary the amounts to your taste.

Walnut Crumble

Double the butter if you're feeling generous. Leave all else the same.