Baked Cranberry Cheesecake
Description
Overview: Indulge in the Festive Flavors of Baked Cranberry cheesecake, a luscious dessert that combines the creamy richness of cheesecake with the tart sweetness of cranberries. This holiday-inspired treat features a buttery graham cracker crust, a velvety smooth cheesecake filling, and a vibrant cranberry topping that adds a burst of flavor and festive color to your table.
Ingredients
For the crust:
Graham cracker crumbs: 1 1/2 cups
Granulated sugar: 1/4 cup
Unsalted butter, melted: 1/2 cup
For the cheesecake filling:
Cream cheese, softened: 32 oz (4 blocks)
Granulated sugar: 1 1/4 cups
Eggs, at room temperature: 4 large
Vanilla extract: 1 tsp
Sour cream, at room temperature: 1/2 cup
All-purpose flour: 2 tbsp
For the cranberry topping:
Fresh cranberries: 2 cups
Granulated sugar: 3/4 cup
Water: 1/2 cup
Orange zest: 1 tsp
Instructions
Step 1: Preheat the oven to 350°F (175°C) and position the rack in the center of the oven.
Step 2: In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
Step 3: In a large bowl, beat cream cheese and 1 1/4 cups sugar with an electric mixer until smooth. Add eggs one at a time, mixing on low speed after each addition. Stir in vanilla extract, sour cream, and flour until just combined.
Step 4: Pour the cheesecake batter into the cooled crust and smooth the top with a spatula. Bake for 1 hour or until the center is almost set.
Step 5: Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight.
Step 6: In a medium saucepan, combine cranberries, 3/4 cup sugar, water, and orange zest. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer for 10-15 minutes or until the cranberries have burst and the sauce has thickened. Let cool completely.
Step 7: Remove the cheesecake from the springform pan and transfer to a serving plate. Spoon the cooled cranberry topping over the cheesecake, spreading it evenly. Slice and serve chilled.
Cooking Time
Preparation Time: 30 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes (plus cooling and chilling time)
Servings
Servings: 12
Notes
For a smoother cheesecake, ensure all ingredients are at room temperature before mixing.
To prevent cracks, avoid overbaking the cheesecake and let it cool gradually in the turned-off oven with the door slightly ajar.
Store leftover cheesecake in the refrigerator for up to 5 days.
Nutritional Information (Optional)
Calories: 520
Fat: 35g
Carbohydrates: 48g
Protein: 8g
Serving Suggestions
Serve chilled slices of Baked Cranberry Cheesecake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Pair with a cup of hot coffee or tea for a delightful afternoon break or after-dinner dessert.
FAQs
Q1: Can I use frozen cranberries instead of fresh ones?
A1: Yes, you can use frozen cranberries. Just thaw them before making the topping and adjust the cooking time as needed.
Q2: Can I make this cheesecake ahead of time?
A2: Absolutely! You can make the cheesecake up to 2 days in advance and store it in the refrigerator. Add the cranberry topping just before serving for the best results.
Q3: Can I use a different type of crust?
A3: Yes, you can experiment with different crusts like a gingersnap cookie crust or a chocolate cookie crust for variety.
Q4: How do I know when the cheesecake is done baking?
A4: The cheesecake should be slightly jiggly in the center when you gently shake the pan. It will firm up as it cools and chills.
Q5: Can I freeze this cheesecake?
A5: Yes, you can freeze the baked cheesecake without the topping for up to 1 month. Thaw in the refrigerator overnight and add the cranberry topping before serving.
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