Wyndham Buttes Restaurant Cranberry Cheesecake

Source: Wyndham Buttes Resort, Tempe, Arizona

6 ramekin molds
1 cup sugar
Pinch of salt
1 1/2 pounds cream cheese
1/2 cup sour cream
3 eggs
2 egg yolks
5 ounces heavy cream
1 tablespoon vanilla extract
12 ounces Cranberry Marmalade (See recipe below.)

In a mixer with paddle attachment, soften the cream cheese. Scraping down the sides of the mixing bowl after each addition, add sugar, salt and sour cream, one ingredient at a time. Incorporate the eggs; scrape down the sides of the bowl. Incorporate the egg yolks; scrape down the sides of the bowl. Add heavy cream and vanilla; scrape the sides of the bowl.

In a 6-ounce ramekin, place 2 ounces Cranberry Marmalade. Over the top, place 3 ounces cheesecake filling. Repeat process in the remaining 5 ramekins.

Place ramekins in a water bath. Place in a preheated 300 degrees F oven on the center rack. Bake for 1 hour. Check for doneness by the testing for the filling to feel firm to the touch.

Remove from the oven and place in the refrigerator for 6 hours or overnight.

To unmold, run a warm knife around the edges, tap on the counter a few times and invert onto a platter. Serve each as a dessert course or cut in half and serve buffet-style.

Makes 6 (5 ounce) servings.

Cranberry Marmalade:
1 pound cranberries
2 cups orange juice
1 cup sugar
3 cinnamon sticks
Pinch of ground cloves
1 teaspoon gelatine

Combine equal parts of gelatin to warm water and let bloom for 3 minutes. Combine all in a saucepan and cook over medium heat. Reduce until cranberries pop and sauce becomes slightly thick. Pull from heat and cool before placing in the ramekin molds.