This cranberry cheesecake is a sweet and tangy treat that brightens up any dessert table. Its creamy texture and the tart burst of cranberries make it simply irresistible!
I love serving it during the holidays; it really impresses my guests! Plus, the colors just look so festive, don’t you think? It’s like a party on a plate! 🎉
Key Ingredients & Substitutions
Graham cracker crumbs: This crust gives a nice crunch! If you can’t find them, try using digestive biscuits or even crushed cookies for a different flavor, like Oreo or ginger snaps.
Cranberries: Fresh cranberries are ideal, but frozen ones work just as well. If you prefer a sweeter flavor, feel free to use cherry pie filling or a mix of berries for the swirl instead!
Sour cream: While it adds creaminess, you can substitute it with Greek yogurt for a tangy touch. This swap keeps the texture smooth without losing flavor.
Cream cheese: The foundation for any cheesecake! Make sure it’s softened before mixing to avoid lumps. If you’re in a pinch, you can use mascarpone cheese for a richer taste.
How Do I Achieve a Creamy Cheesecake Without Cracks?
Cracks can ruin the look of your cheesecake, but here’s how to prevent them:
- **Room Temperature Ingredients:** Makes a uniform batter. Let cream cheese and eggs sit out for at least an hour.
- **Don’t Overmix:** Overmixing adds air, leading to cracks as the cheesecake bakes.
- **Cool Gradually:** After baking, let it sit in the oven with the door ajar for an hour. This cools it down gently!
- **Water Bath:** If you want to go the extra mile, wrap the outside of the springform pan in aluminum foil and bake it in a water bath. This keeps it moist.
Follow these tips, and you’ll have a stunning, crack-free cranberry cheesecake that wows everyone!
Cranberry Cheesecake
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cranberry filling swirl inside the cheesecake:
- 1 cup fresh or frozen cranberries
- 1/3 cup granulated sugar
- 1/4 cup water
- 1 tsp lemon juice
- 1/2 tsp cornstarch (optional, for thickening)
For the cheesecake:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
For the topping:
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tsp lemon juice
- 1/2 tsp cornstarch mixed with 1 tbsp water (slurry)
- Fresh cranberries for garnish
- Powdered sugar for dusting
- Fresh thyme or mint sprigs (optional)
How Much Time Will You Need?
This scrumptious cranberry cheesecake takes about 20 minutes of preparation time, with a baking time of 55-65 minutes. After baking, give it a good cooling time in the oven and then chill in the fridge for at least 4 hours (or overnight for the best texture). Overall, plan for about 5-6 hours, including chilling time.
Step-by-Step Instructions:
1. Prepare the crust:
First, preheat the oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom of a 9-inch (23 cm) springform pan. Bake for about 10 minutes, then set it aside to cool while you prepare the filling.
2. Make the cranberry swirl:
In a small saucepan, combine 1 cup of cranberries, 1/3 cup of sugar, water, lemon juice, and cornstarch (if using). Bring this mix to a simmer over medium heat. Stir occasionally until the cranberries burst and the mixture thickens, which will take about 5-7 minutes. Remove it from heat and let it cool slightly.
3. Prepare the cheesecake batter:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in 1 cup of sugar and the vanilla extract, beating until well combined. Then, add the eggs one at a time, mixing well after each addition. Finally, mix in the sour cream and flour until the batter is fully smooth and combined.
4. Assemble the cheesecake:
Pour about half of the cheesecake batter onto the cooled crust. Spoon half of the cranberry swirl over this batter and use a knife or skewer to gently swirl it in. Next, pour the remaining cheesecake batter on top, and add the rest of the cranberry swirl, swirling again lightly to create a marbled effect.
5. Bake the cheesecake:
Place your springform pan on a baking sheet (to catch any drips!) and bake at 325°F (160°C) for 55-65 minutes. You’ll know it’s ready when the edges are set, but the center still jiggles slightly. Turn off the oven when it’s done, crack the door open, and let the cheesecake cool inside for about an hour to help it avoid cracking.
6. Make the cranberry topping:
In a small saucepan, add 1 cup of cranberries, 1/2 cup of sugar, water, and lemon juice. Cook over medium heat, stirring, until the berries burst and the mixture thickens, about 10 minutes. Add the cornstarch slurry to this and cook an additional 1-2 minutes until it’s thickened. Allow this topping to cool once it’s done.
7. Cool and chill:
After the cheesecake has cooled in the oven, remove it and let it reach room temperature. Once cooled, refrigerate it for at least 4 hours, or preferably overnight to let the flavors deepen and the texture set perfectly.
8. Decorate & serve:
When you’re ready to serve, carefully remove the sides of the springform pan. Spoon the cranberry topping over the cheesecake, letting it drip down the sides just a little bit. For a lovely finish, garnish with fresh cranberries, dust with powdered sugar, and add a sprig of thyme or mint if desired.
9. Slice and enjoy!
To get neat slices, dip a sharp knife in hot water and wipe it dry between each cut. Enjoy your delicious cranberry cheesecake, full of tart-sweet swirls and festive flavors!
Enjoy your luscious cranberry cheesecake with its delightful tart-sweet swirls and festive topping!
Can I Use Different Fruits for the Swirl?
Absolutely! You can easily substitute cranberries with other berries like raspberries, blueberries, or a mix of your favorites. Just remember to adjust the sugar based on the sweetness of the fruit you choose.
What Should I Do If My Cheesecake Cracks?
If your cheesecake cracks during baking, don’t worry! Simply cover the cracks with your cranberry topping for a delicious disguise. To prevent them in the future, ensure your ingredients are at room temperature and cool the cheesecake gradually in the oven.
How Do I Store Leftover Cheesecake?
Wrap any leftover cheesecake tightly in plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 4-5 days. You can also freeze slices for later enjoyment—just make sure to wrap them well to avoid freezer burn!
Can I Make This Cheesecake Ahead of Time?
Definitely! This cheesecake is perfect for making ahead. You can prepare it the day before you plan to serve it, allowing it to chill overnight for the best flavor and texture.
