Cranberry cheesecake recipe

Cranberry Cheesecake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the perfect blend of tart cranberries and creamy cheesecake with this irresistible Cranberry Cheesecake recipe. With a buttery graham cracker crust, velvety smooth cream cheese filling, and a vibrant cranberry topping, this dessert is a delightful combination of flavors and textures. The tanginess of the cranberries complements the richness of the cheesecake, creating a harmonious balance that will leave your taste buds craving for more. Whether you're hosting a holiday gathering or simply want to treat yourself, this recipe is sure to impress.

Keywords: cranberry, cheesecake, recipe, tart, creamy

Cranberry cheesecake recipe details

Cranberry cheesecake recipe, recipe Rating: 4.6
Number of votes:106 

Ingredients

	For the Base:
200 g	digestive biscuits, crushed
2 tbsp	granulated sugar
120 g	unsalted butter, melted
	For the cheesecake filling:
750 g	cream cheese
225 g	caster sugar
1 tbsp	plain flour
4 large	eggs
1 tbsp	double cream
1 tsp	vanilla extract
	For the cranberry filling:
350	cranberries, fresh or frozen
120 g	granulated sugar
475 ml	water
1 large	orange, zest only

Instructions

Cranberry Fillling:
The cranberry filling is best prepared 24 hours in advance.

Place the cranberries, sugar and water in a pan. Over a medium-high heat, cook until sugar is dissolved, stirring as necessary. Reduce the heat to medium-low and simmer until thick and syrupy, stirring continuously. Reduce to about 500ml in volume. Remove from heat and add the zest and allow to cool completely before use.

Base:
Blend together all the ingredients in a blender and press into the base of a 9-inch, 22cm springform cake tin and chill until ready.

Cheese filling:
In the bowl of an electric mixer, place the cheese, sugar and flour. Beat on medium speed for about 3 minutes or until light. Scrape down the sides of the bowl as required. Add the eggs one at a time and beat well in between each one. Scrape down the sides of the bowl. Add the cream and vanilla and beat until incorporated.

Pour half the filling into the tin and set the remainder aside. Add about a quarter of the cranberry syrup and add the remaining cheese filling. Spoon about 120 ml of the syrup over the top of the cheese and swirl it around with the point of a knife.

Preheat oven to Gas Mark 4, 180°C, 350°F.

Place the tin on a baking tray to catch any drips and bake for 15 minutes.

Reduce the temperature to Gas Mark ½, 130°C, 250°F and bake for another 60-70 minutes or until set and the centre looks slightly wobbly.

Remove from oven and run a knife around the edge of the tin to reduce the chance of cracking as it cools.

Allow to cool in tin before removing tin and transferring from the tin base to a serving plate. Chill for several hours, preferably overnight.

Serve with some of the remaining cranberry syrup.

Preparation time:
ca. 1 hr
Resting time:
ca. 8 hrs
Grade of difficulty:
medium
Calories per portion:
n/a