Cranberry Cheesecake

Why You’ll Love This Recipe

This cranberry cheesecake is the ideal balance between creamy and tangy. The smooth cheesecake filling pairs perfectly with the sweet-tart cranberry topping. The crunchy graham cracker crust provides texture that complements the rich filling, making each bite an indulgent experience. Whether you’re hosting a special occasion or simply craving something delicious, this cheesecake will impress everyone who tries it.

Ingredients

• 2 cups graham cracker or shortbread cookie crumbs
• 1/3 cup butter, melted

Topping:

• 2 cups fresh or frozen cranberries
• 2/3 cup sugar
• 1/3 cup water
• 1 teaspoon lemon juice

Filling:

• 4 packages (8 ounces each) cream cheese, softened
• 1 cup sugar
• 1 tablespoon lemon juice
• 5 large eggs, lightly beaten

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a medium-sized bowl, combine the graham cracker or shortbread crumbs with melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for about 10 minutes, then set aside to cool.
2. Prepare the topping: In a medium saucepan, combine the cranberries, sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes. Remove from heat and set aside to cool.
3. Make the filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the lemon juice and continue mixing until fully combined. Gradually add the lightly beaten eggs, mixing well after each addition. Pour the cream cheese mixture over the prepared crust in the springform pan.
4. Bake the cheesecake: Bake the cheesecake for 50-60 minutes, or until the center is set and slightly jiggly. If the top starts to brown too much, cover with aluminum foil and continue baking. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours or overnight for the best results.
5. Serve: Once the cheesecake has chilled, remove it from the springform pan and top with the cooled cranberry topping. Slice and enjoy!

Servings and Timing

• Servings: 12-16
• Prep time: 20 minutes
• Cook time: 1 hour 10 minutes
• Chill time: 4 hours minimum (overnight for best results)

Variations

• Crust alternatives: Swap out the graham cracker or shortbread crumbs for other cookies, such as digestive biscuits or even Oreo crumbs, for a different flavor.
• Topping variations: If cranberries are not in season, you can substitute with other berries like raspberries or blueberries. You can also experiment with adding a splash of vanilla extract to the topping for extra flavor.
• Chocolate twist: For a chocolatey spin, add 1/2 cup of melted dark chocolate to the cheesecake filling before baking. A drizzle of chocolate syrup over the topping will also enhance the flavor.

Storage/Reheating

• Storage: Store any leftover cheesecake in an airtight container in the refrigerator. It will keep for up to 5 days.
• Reheating: It’s best to enjoy cranberry cheesecake chilled, but if you prefer a warm slice, reheat individual pieces in the microwave for about 20-30 seconds on medium heat.

FAQs

1. Can I use frozen cranberries for the topping?

Yes, frozen cranberries work just as well as fresh cranberries in the topping. Just be sure to thaw and drain them before cooking.

2. Can I make the cheesecake ahead of time?

Yes, cranberry cheesecake can be made a day or two in advance. Be sure to refrigerate it after baking and add the cranberry topping just before serving.

3. Can I substitute a different sweetener for sugar?

You can use a sugar substitute like stevia or erythritol in place of regular sugar, but the texture and taste may vary slightly.

4. Is it necessary to use a springform pan?

A springform pan is recommended because it allows you to easily remove the cheesecake from the pan without damaging the crust. However, a regular pie dish can be used in a pinch, though serving might be more difficult.

5. Can I freeze cranberry cheesecake?

Yes, you can freeze the cheesecake without the topping. Wrap it tightly in plastic wrap and aluminum foil before freezing. To serve, thaw in the fridge and add the topping once it’s fully thawed.

6. How do I prevent my cheesecake from cracking?

To prevent cracking, avoid overbaking your cheesecake. Bake it until the edges are set and the center is slightly jiggly. You can also place a pan of water in the oven to create steam, which helps maintain moisture and prevent cracks.

7. Can I make a gluten-free version?

Yes, simply swap the graham cracker crumbs for gluten-free graham crackers or gluten-free cookie crumbs.

8. Can I use a different type of cheese for the filling?

Cream cheese provides the best texture and flavor for this cheesecake. Other soft cheeses like mascarpone or ricotta could be used but may alter the texture of the filling.

9. What’s the best way to serve cranberry cheesecake?

Serve cranberry cheesecake chilled, topped with the cranberry compote, and a dollop of whipped cream or a drizzle of chocolate if desired.

10. Can I add other fruits to the topping?

Yes, you can mix cranberries with other fruits like orange segments, pomegranate seeds, or even diced apples for a unique and colorful topping.

Conclusion

Cranberry cheesecake is an extraordinary dessert that blends rich cream cheese filling with a zesty cranberry topping, offering a delightful treat for your taste buds. Whether you’re celebrating a holiday or looking for a crowd-pleasing dessert, this cheesecake will become a favorite in your dessert rotation. With easy-to-follow steps and a few variations to try, it’s the perfect dessert to make for any occasion.

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