Cranberry Cheesecake

Introduction

Fall in love with the creamy delight of Cranberry Cheesecake!

Get ready to embrace the sweet-tart flavors of this deliciously creamy Cranberry Cheesecake. With a perfect balance of sweet cream cheese and tangy cranberry sauce, this dessert is sure to brighten any day. Whether for a special occasion or a simple gathering, this cheesecake is a treat that will impress your friends and family.

Detailed Ingredients with measures

  • For the Cranberry Sauce:
    • 12 oz fresh cranberries
    • 1 cup granulated sugar
    • 1 cup water
  • For the Crust:
    • 2 cups graham cracker crumbs
    • 1/2 cup unsalted butter, melted
    • 1/4 cup granulated sugar
  • For the Cheesecake Filling:
    • 24 oz cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 tsp vanilla extract
    • 1/4 cup sour cream

Preparation Time

  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Directions

Start with the cranberry sauce

In a saucepan, mix cranberries, sugar, and water. Let it simmer on medium heat until thickened, about 10 minutes. Cool completely.

For the crust

Preheat your oven to 325°F (165°C). Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press this into the bottom of a springform pan. Bake for 10 minutes, then let it cool.

Time to whip up the cheesecake filling

Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well each time. Stir in vanilla extract and sour cream until just combined.

Final assembly

Pour the cheesecake batter over the cooled crust. Dollop the cooled cranberry sauce on top and swirl it gently with a knife for a marbled effect.

Baking

Bake for 50-55 minutes or until the center is set. Let your cheesecake cool completely, then refrigerate for at least 4 hours or overnight for the best results.

Nutritional Information

Per serving: Calories: 390 kcal, Carbohydrates: 36g, Protein: 6g, Fat: 25g

Enjoy your deliciously creamy Cranberry Cheesecake!

Cranberry Cheesecake

Detailed Directions and Instructions

Step 1: Prepare the Cranberry Sauce

In a saucepan, mix 12 oz of fresh cranberries, 1 cup of granulated sugar, and 1 cup of water. Allow the mixture to simmer on medium heat for about 10 minutes, or until it thickens. Once done, remove from heat and let it cool completely.

Step 2: Make the Crust

Preheat your oven to 325°F (165°C). In a mixing bowl, combine 2 cups of graham cracker crumbs, 1/2 cup of melted unsalted butter, and 1/4 cup of granulated sugar. Press this mixture firmly into the bottom of a springform pan. Bake the crust for 10 minutes, then remove it and let it cool.

Step 3: Create the Cheesecake Filling

In a large bowl, beat 24 oz of softened cream cheese and 1 cup of granulated sugar until smooth. Add 3 large eggs one at a time, mixing well after each addition. Slowly stir in 1 tsp of vanilla extract and 1/4 cup of sour cream until just combined.

Step 4: Assemble the Cheesecake

Pour the cheesecake batter over the cooled crust. Spoon dollops of the cooled cranberry sauce on top and gently swirl it with a knife to create a marbled effect.

Step 5: Bake the Cheesecake

Bake the cheesecake in the preheated oven for 50-55 minutes or until the center is set. Once baking is complete, allow the cheesecake to cool completely at room temperature. After it has cooled, refrigerate it for at least 4 hours or overnight for the best results.

Notes

Storage

Store any leftover cheesecake covered in the refrigerator. It can be enjoyed within 3-5 days.

Serving Suggestions

Garnish with additional cranberry sauce or whipped cream for added flavor and presentation.

Texture Tips

Ensure cream cheese is fully softened for a smooth filling. Mixing each egg well before adding the next helps achieve a creamy texture.

Cranberry Cheesecake

Cook techniques

Making Cranberry Sauce

Combine fresh cranberries, sugar, and water in a saucepan. Simmer on medium heat for about 10 minutes until the mixture thickens.

Preparing the Crust

Preheat your oven to 325°F (165°C). In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press this mixture into the bottom of a springform pan and bake for 10 minutes.

Whipping the Cheesecake Filling

Beat softened cream cheese and sugar until smooth. Add eggs one at a time, ensuring it mixes well each time. Finally, stir in vanilla extract and sour cream until just combined.

Creating the Swirl Effect

Pour the cheesecake batter over the cooled crust. Dollop cooled cranberry sauce on top and use a knife to swirl it gently, creating a marbled appearance.

Baking the Cheesecake

Bake for 50-55 minutes or until the center is set. Allow the cheesecake to cool completely before refrigerating for at least 4 hours or overnight.

FAQ

Can I use frozen cranberries for the sauce?

Yes, you can use frozen cranberries, but you may need to adjust the cooking time slightly.

What if I don’t have a springform pan?

If you don’t have a springform pan, you can use a regular pie dish, but it will be more difficult to remove the cake.

Can I make this cheesecake in advance?

Absolutely! This cheesecake is great when made a day or two in advance, as it allows the flavors to develop.

How long can I store leftover cheesecake?

Leftover cheesecake can be stored in the refrigerator for up to 5 days.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt for a similar texture and flavor.

Conclusion

Cranberry Cheesecake

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