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This cranberry cheesecake is a perfect treat for the holiday season or any special occasion when you want something rich, creamy, and festive. The combination of tangy cranberries and smooth cheesecake feels like a cozy dessert that everyone will love after a hearty meal.
I made this cheesecake last Christmas after experimenting with cranberry sauce and it instantly became a holiday favorite that I look forward to every year.
Ingredients
- Fresh or frozen cranberries: are key to a bright tart flavor. Always choose firm, unblemished berries for the best sauce.
- Granulated sugar: balances the tartness of the cranberries and sweetens the crust and topping.
- Orange juice and zest: bring a fresh citrus brightness that complements the cranberries beautifully.
- Graham cracker crumbs: for the crust add a buttery, slightly sweet base that is easy to press into the pan. Using whole sheets rather than pre-crumbled crackers gives better texture.
- Cream cheese: provides the classic creamy, rich base of the cheesecake. Soften it to room temperature for a smooth batter.
- Unflavored gelatin: is important to set the no-bake cheesecake filling firmly without heaviness.
- Sweetened condensed milk: adds sweetness and richness while keeping the filling smooth and luscious.
- Lemon juice: adds the perfect subtle tang to balance the sweetness in the filling.
- Heavy cream whipped with sugar and vanilla: is optional but adds a lovely light topping if you want an extra touch of indulgence.
- Fresh cranberries coated in sugar: can be added as a sparkling festive garnish. Fresh, unblemished berries yield the best results here too.
Instructions
- Build The Cranberry Sauce:
- Rinse the cranberries carefully picking out any damaged ones to ensure a clean sauce. In a saucepan, combine cranberries with sugar, orange juice and zest. Bring to a boil then reduce to a simmer and cook for about 12 minutes until most cranberries burst and the sauce thickens. Strain the mixture through a fine sieve pressing the berries to release maximum juice. Cool completely before use.
- Prepare And Bake The Crust:
- Preheat your oven to 325 degrees Fahrenheit. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom and sides of a 9 inch springform pan. Baking the crust for 15 minutes sets it and enhances the flavor. Let it cool while preparing the filling.
- Make The Filling:
- Sprinkle gelatin over 2 tablespoons of cold water and let it soften for 4 to 5 minutes, then stir in 2 tablespoons of hot water to fully dissolve. Beat the softened cream cheese using a mixer until creamy and smooth, scraping down the sides as you go. Add sweetened condensed milk, lemon juice, and dissolved gelatin mixture, then mix until well combined. If the gelatin firms up, warming it gently in the microwave for a few seconds helps incorporate it smoothly.
- Assemble The Cheesecake:
- Pour half the cheesecake filling over the cooled crust. Spoon about one third cup of cranberry sauce on top and swirl gently using a knife or skewer. Pour the remaining filling over and add another half cup of cranberry sauce swirling again. Tap the pan on the counter to level the batter and release any air bubbles. Cover the pan tightly and refrigerate for at least six hours or overnight for the cheesecake to set completely.
- Serve With Optional Whipped Cream And Sugared Cranberries:
- Whip heavy cream with sugar and vanilla extract until stiff peaks form for an elegant topping. For sugared cranberries soak fresh cranberries in a simple syrup then coat them in sugar and let dry for a sparkling garnish.
I adore the bright mix of orange zest and lemon juice in this cheesecake. It reminds me of cozy family gatherings where baking together always meant laughter and sharing stories around the kitchen counter. The cranberry sauce swirl adds a festive look that never fails to impress guests.
Storage Tips
Store the cheesecake covered in the refrigerator for up to three days to keep it fresh. For longer storage, wrap tightly in plastic wrap and foil and freeze for up to a month. Thaw overnight in the fridge before serving for best texture. Keep the sugared cranberries separate until ready to serve as they can become sticky over time.
Ingredient Swaps
Use lime zest instead of orange zest for a slightly different citrus aroma. Substitute crushed digestive biscuits or vanilla wafers for the graham crackers if you prefer a different crust texture. If you cannot use gelatin, try agar-agar powder but follow package instructions for setting as it behaves differently.
Serving Ideas
Serve slices topped with dollops of whipped cream and a few sugared cranberries for a festive look. Pair this cheesecake with a cup of hot tea or mulled wine for a cozy after-dinner treat. Add a drizzle of melted white chocolate or a raspberry coulis for an extra layer of flavor.
This cranberry cheesecake is a festive and elegant dessert that combines bright citrus flavors with creamy richness. Perfect for sharing with loved ones and celebrating any special occasion.
Frequently Asked Recipe Questions
- → How do I make a smooth cream cheese filling?
Ensure the cream cheese is softened to room temperature before mixing. Beat it on medium speed until creamy and smooth to avoid lumps.
- → What is the purpose of gelatin in the filling?
Gelatin helps the filling set firmly without baking, creating a creamy yet stable texture ideal for chilled desserts.
- → How can I make the cranberry sauce less tart?
Adjust the sugar amount when simmering cranberries, and add extra orange juice or zest to balance acidity with sweetness.
- → Can I prepare this dessert ahead of time?
Yes, chilling for at least six hours or overnight allows the layers to set perfectly, enhancing flavor and texture.
- → What is the best way to achieve neat slices when serving?
Run a sharp, warm knife around each slice and clean the blade between cuts to ensure clean edges.
- → How do sugared cranberries add to the dessert?
Sugared cranberries create a decorative, sweet crunch that complements the creamy filling and soft sauce while adding visual appeal.