This cranberry cheesecake is a delightful treat that’s both creamy and tart. Made with fresh cranberries and a buttery crust, it’s perfect for special occasions!
Who knew cranberries could be so sweet? They add a fun twist to the classic cheesecake. I love serving this at family gatherings; it always gets smiles and happy bellies! 😊
Key Ingredients & Substitutions
Graham Cracker Crumbs: This forms the base of your cheesecake crust. If you don’t have graham crackers, try crushed digestive biscuits or even crushed Oreos for a chocolatey twist!
Cream Cheese: Always use full-fat cream cheese for the best texture. If you’re looking for a lighter option, consider using Neufchâtel cheese, but the cheesecake may be slightly less rich.
Cranberries: Fresh cranberries work best, but if they’re out of season, frozen cranberries can be a great alternative. Just don’t thaw them ahead of time; use them straight from the freezer.
Sour Cream: This adds creaminess and a slight tang. If you’re dairy-free, try a dairy-free sour cream or Greek yogurt for a similar consistency.
How Do I Get a Smooth Cheesecake Filling?
A smooth filling makes for a delicious cheesecake, so it’s key to get this step right. Here are some tips to achieve that perfect texture:
- Make sure your cream cheese is at room temperature before mixing. This prevents lumps.
- Mix on low speed to avoid incorporating too much air which can cause cracks during baking.
- Beat the cream cheese and sugar together until completely smooth before adding eggs.
- Add eggs one at a time, mixing just until each is incorporated. This keeps the batter from getting too dense.
With these tips in hand, your cranberry cheesecake should turn out smooth and delicious. Happy baking!
Cranberry Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup fresh cranberries (plus extra for garnish)
- 1/3 cup granulated sugar (for cranberries)
For the Cranberry Topping:
- 1 cup fresh cranberries
- 1/2 cup water
- 2/3 cup granulated sugar
- 1 tsp lemon juice
- Powdered sugar (for dusting on garnish)
How Much Time Will You Need?
This entire recipe will take about 15-20 minutes to prepare, plus 65-75 minutes baking time, then at least 4 hours of chilling time in the refrigerator. Make sure to plan ahead for those chilled hours; it tastes best when fully set!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (165°C). Grease a 9-inch springform pan so that your cheesecake comes out easily later.
2. Prepare the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. Press this mixture firmly into the bottom of the prepared pan. Bake it in the oven for about 8-10 minutes, then remove it and let it cool.
3. Prepare the Cranberry Filling:
In a small saucepan, combine 1 cup of fresh cranberries and 1/3 cup of sugar. Cook this over medium heat for about 5 minutes, or until the sugar dissolves and the cranberries start bursting. Let the mixture cool while you prepare the cheesecake batter.
4. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar until it’s nice and smooth. Add the vanilla extract and mix. Then, add the eggs one at a time, mixing well after each addition. Finally, blend in the sour cream until everything is smooth.
5. Combine Cranberries with Cheesecake Mixture:
Gently fold the cooled cranberry mixture into the cream cheese batter. You want to create swirls of cranberry goodness without fully mixing it in.
6. Pour and Bake:
Pour the cheesecake filling over your cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until the center is nearly set but still slightly jiggly.
7. Cool Gradually:
Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually. This helps prevent cracks from forming.
8. Chill the Cheesecake:
After it has cooled down, remove it from the oven and let it cool completely at room temperature. Then, chill it in the refrigerator for at least 4 hours, or overnight if possible.
9. Prepare the Cranberry Topping:
To make the topping, combine the remaining 1 cup of cranberries, 1/2 cup of water, 2/3 cup of sugar, and lemon juice in a saucepan. Cook it over medium heat for about 10 minutes until the cranberries burst and the sauce thickens. Allow this to cool as well.
10. Assemble and Garnish:
Spread the cranberry topping over the cheesecake evenly. Then, garnish with some fresh cranberries dusted with powdered sugar.
11. Serve and Enjoy!
Carefully remove the cheesecake from the springform pan. Slice it up and serve chilled. Enjoy every creamy, tart bite of your delicious cranberry cheesecake!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, frozen cranberries can be used in this recipe! Just make sure to use them directly from the freezer without thawing to maintain their texture. They may take a little longer to burst while cooking, so keep an eye on them!
Can I Use a Different Type of Sugar?
Absolutely! You can use brown sugar for a deeper flavor in the crust or filling, or swap granulated sugar for coconut sugar for a more natural sweetening option. Just keep in mind that it may slightly alter the color and taste of the cheesecake.
How Long Can I Store Leftover Cheesecake?
Leftover cranberry cheesecake can be stored in the refrigerator for up to 5 days in an airtight container. To maintain its freshness, it’s best to cover it with plastic wrap or aluminum foil.
Can I Make This Cheesecake Without Eggs?
While eggs help provide structure and creaminess, you can use alternatives like unsweetened applesauce (1/4 cup per egg) or flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) for a vegan version. Just note that the texture may differ slightly!
