Get ready to tantalize your taste buds with our Cranberry Cheesecake – a decadent dessert that beautifully balances the creamy richness of cheesecake with the vibrant tartness of cranberries. This stunning cheesecake is perfect for holiday gatherings, special occasions, or any time you want to treat yourself to a slice of indulgence. With its smooth texture and burst of fruity flavor, our Cranberry Cheesecake is sure to become a festive favorite.
Why We Love This Recipe:
✔️ Festive Flavor: Embrace the flavors of the season with the perfect pairing of creamy cheesecake and tangy cranberries. ✔️ Stunning Presentation: Impress your guests with a stunning dessert that looks as good as it tastes, thanks to the vibrant cranberry compote topping. ✔️ Make-Ahead Option: Prepare the cheesecake in advance and refrigerate until ready to serve, making it a convenient option for entertaining.
- 1 and 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted
- 4 packages (8 ounces or 226g each) cream cheese, softened
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) sour cream
For the Cranberry Compote:
- 2 cups (200g) fresh or frozen cranberries
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) water
- Zest of 1 orange
- Juice of 1 orange
Preheat the Oven and Prepare the Pan:
Preheat your oven to 325°F (160°C). Grease a 9-inch (23cm) springform pan and set aside.
Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
Press the mixture into the bottom of the prepared springform pan, creating an even layer.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool while you prepare the filling.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and sour cream until smooth and well combined.
Assemble and Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan, spreading it out evenly with a spatula.
Tap the pan gently on the countertop to release any air bubbles.
Place the pan in the preheated oven and bake for 45 to 50 minutes, or until the edges are set and the center is slightly jiggly.
Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.
Make the Cranberry Compote:
In a saucepan, combine the cranberries, granulated sugar, water, orange zest, and orange juice.
Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 10 to 15 minutes, or until the cranberries have burst and the mixture has thickened.
Remove the saucepan from the heat and let the compote cool to room temperature.
Top the Cheesecake with Cranberry Compote:
Once the cheesecake has cooled, carefully remove it from the springform pan and transfer it to a serving plate.
Spoon the cranberry compote over the top of the cheesecake, spreading it out evenly.
Chill the cheesecake in the refrigerator for at least 4 hours, or until fully set.
Serve and Enjoy:
Slice the chilled cheesecake into portions and serve. Enjoy the festive flavors of creamy cheesecake and tangy cranberries in every bite!