Cranberry Cheesecake Swirls (Printable Version)
Layers of creamy filling and tangy cranberry sauce baked atop a buttery graham crust.
# Ingredients Required:
→ Cranberry Sauce
01 -
300 grams fresh or frozen cranberries
02 -
150 grams granulated sugar
03 -
120 ml fresh orange juice
04 -
4 tablespoons orange zest
→ Crust
05 -
170 grams graham cracker crumbs
06 -
70 grams melted butter
07 -
50 grams granulated sugar
→ Cheesecake Filling
08 -
7 grams unflavored gelatin
09 -
60 ml water, divided
10 -
680 grams cream cheese, softened to room temperature
11 -
396 grams sweetened condensed milk
12 -
60 ml lemon juice
→ Whipped Cream (optional)
13 -
120 ml heavy cream
14 -
25 grams granulated sugar
15 -
1/8 teaspoon vanilla extract
→ Sugared Cranberries (optional)
16 -
300 grams fresh cranberries
17 -
300 grams granulated sugar, divided
18 -
120 ml water
# Guide to Cooking:
01 -
Rinse cranberries thoroughly and discard damaged ones. Combine cranberries, sugar, orange juice, and zest in a saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 12 minutes until most cranberries burst and sauce thickens. Press mixture through a fine mesh sieve to extract juice. Cool completely and refrigerate until use.
02 -
Preheat oven to 163°C. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press mixture evenly into bottom and sides of a 23 cm springform pan using a measuring cup base to compact. Bake 15 minutes, then cool while preparing filling.
03 -
Sprinkle gelatin over 30 ml cold water; let dissolve 4-5 minutes. Add 30 ml hot water to gelatin and stir until combined. Beat cream cheese until smooth using a mixer. Add sweetened condensed milk, lemon juice, and gelatin mixture; blend until fully incorporated.
04 -
Pour half the cheesecake filling over cooled crust. Spoon 80 ml cranberry sauce over filling and swirl gently with a skewer. Add remaining filling and top with 120 ml cranberry sauce, swirling again. Tap pan on counter to release air bubbles. Cover tightly and refrigerate at least 6 hours or overnight to set.
05 -
Run a knife around pan edges and remove springform rim. Optionally, top with whipped cream. Slice with a clean, sharp knife, wiping between cuts for clean slices.
06 -
Whip heavy cream at medium-high speed until soft peaks form. Add sugar and vanilla extract; continue whipping until stiff peaks develop. Pipe on top of cheesecake as desired.
07 -
Heat 60 ml water and 60 grams sugar until sugar dissolves. Stir in cranberries and soak 30 minutes. Drain cranberries on parchment paper and dry for 1 hour. Coat cranberries in remaining sugar and dry another hour before using.
# Extra Suggestions:
01 -
If gelatin solidifies during preparation, briefly warm in the microwave until liquid again.