This cranberry cheesecake is a sweet and tangy dessert that’s perfect for any occasion! The creamy cheesecake is topped with a delicious layer of vibrant cranberry sauce, making it a real treat.
Every bite feels special, especially when that tart cranberry sauce shines through! I love serving this bright cheesecake at family gatherings—everyone asks for a second slice! 😊
Key Ingredients & Substitutions
Graham cracker crumbs: These are perfect for a classic cheesecake crust, but if you’re in a pinch, you can use crushed digestive biscuits or even vanilla wafer cookies. For a gluten-free option, try almond flour or gluten-free graham crackers.
Cream cheese: This is the star of the filling! Always use full-fat cream cheese for a rich and creamy texture. You can substitute with mascarpone or Neufchâtel cheese, but results may vary.
Sour cream: It adds creaminess and tang. If you don’t have sour cream, Greek yogurt can work as a good substitute. It will still maintain a great taste and texture.
Cranberries: Fresh cranberries are fantastic, but frozen ones also work well. If cranberries are out of season, you can replace them with cherries or blueberries for a different fruity twist.
How Do You Prevent Cracking in Your Cheesecake?
Cracking in cheesecakes can happen, but you can minimize it with a few simple tips! The key is to control the baking process.
- Make sure to bake at a lower temperature and avoid overmixing the batter, which can introduce air.
- Always cool the cheesecake gradually. After baking, turn off the oven and crack the door open, letting it sit for an hour.
- Chill the cheesecake overnight. The longer it sits, the better it will set, which reduces the risk of cracks.
By following these steps, you can achieve a smooth and beautiful cheesecake every time!
Cranberry Cheesecake Recipe
Ingredients:
For the Crust:
- 200g (about 7 oz) graham cracker crumbs or digestive biscuits, finely crushed
- 100g (7 tbsp) unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 900g (32 oz) cream cheese, softened
- 200g (1 cup) granulated sugar
- 3 large eggs
- 240ml (1 cup) sour cream
- 1 tbsp vanilla extract
- 200g (about 1 cup) fresh or frozen cranberries (reserve some for topping)
- 2 tbsp all-purpose flour
- 2 tbsp granulated sugar (for mixing with cranberries)
For the Cranberry Topping:
- 200g (about 1 cup) fresh or frozen cranberries
- 100g (1/2 cup) granulated sugar
- 100ml (1/2 cup) water
- 1 tbsp lemon juice
Garnish:
- Powdered sugar for dusting
How Much Time Will You Need?
This delicious cranberry cheesecake takes about 25 minutes to prepare, plus around 60 minutes to bake, followed by at least 4 hours of chilling time. It does seem like a bit of waiting, but trust me, it’s worth it for the creamy, tangy delight that awaits you!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 175°C (350°F). In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until everything is well combined. Press this mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan. Bake for about 10 minutes, then remove from the oven and let it cool.
2. Prepare the Cranberries for Filling:
In another bowl, toss 200g of cranberries with 2 tablespoons of sugar and 2 tablespoons of flour. The flour will help prevent the cranberries from sinking to the bottom during baking. Set this mixture aside.
3. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until it’s nice and smooth. Add the eggs one at a time, making sure to beat well after each addition. Incorporate the sour cream and vanilla extract, mixing until everything is combined. Finally, gently fold in the cranberries that you prepared earlier.
4. Assemble and Bake:
Pour half of the cheesecake mixture over the cooled crust and spread it evenly. Then, add about 100g of fresh or frozen cranberries on top. Follow it with the rest of the cheesecake batter, smoothing it out again.
Now, place the springform pan on a baking tray (it makes for easier handling). Bake at 175°C (350°F) for about 50-60 minutes. You want the edges to be set and the center to be slightly jiggly. After baking, turn off the oven and crack the door open. Leave the cheesecake inside for an hour to cool down gradually, which helps prevent cracks!
5. Prepare the Cranberry Topping:
In a small saucepan, combine 200g of cranberries, 100g of sugar, 100ml of water, and 1 tablespoon of lemon juice. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Once it’s ready, allow it to cool to room temperature.
6. Cool and Decorate:
After the cheesecake has cooled a bit, transfer it to the fridge and let it chill for at least 4 hours, or overnight if you can wait that long! Once it’s nice and chilled, spread the cranberry topping evenly over the cheesecake.
7. Garnish:
For a festive look, sprinkle some extra fresh cranberries on top and lightly dust with powdered sugar.
8. Serve:
Carefully release the cheesecake from the springform pan, slice it up, and enjoy all the tart and creamy flavors in every bite. It’s a perfect treat for gatherings or special occasions—everyone will love it!
Your creamy cranberry cheesecake is now ready to impress! Enjoy the sweet and tart delights of this beautiful dessert!
Can I Use Low-Fat Cream Cheese?
Yes, you can use low-fat cream cheese, but the texture and richness of the cheesecake may vary slightly. Full-fat cream cheese provides the richest flavor and creaminess, which is essential for a traditional cheesecake.
Can I Make This Cheesecake in Advance?
Absolutely! This cheesecake can be made 1-2 days in advance. Just store it wrapped tightly in plastic wrap in the refrigerator. Add the cranberry topping just before serving to keep it fresh and vibrant.
How Do I Store Leftover Cheesecake?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To enjoy it later, simply slice and serve cold or let it come to room temperature for about 30 minutes before serving for better flavor.
Can I Substitute the Cranberries?
Yes! If cranberries are not available or you prefer a different flavor, you can substitute with cherries, blueberries, or raspberries. Just keep in mind that each fruit will impart a different flavor profile to the cheesecake.
