This cheesecake is creamy and rich, topped with a vibrant cranberry sauce that adds a sweet and tart punch. Perfect for festive gatherings or just because!
Honestly, that cranberry topping here shines bright like a star. I often find myself licking the spoon clean! Who can blame me? 😄
What I love most about this cheesecake is how easy it is to whip up. Just mix, pour, and let it chill. It’s a showstopper that makes you look like a kitchen superstar!
Key Ingredients & Substitutions
Graham cracker crumbs: This ingredient is crucial for a crunchy crust. If you’re out, you can use digestive biscuits or even crushed vanilla wafers for a different flavor.
Cream cheese: Use full-fat cream cheese for the best rich and creamy texture. For a lighter option, Neufchâtel cheese works well, though the flavor will be slightly different.
Sour cream: It adds richness. You can substitute plain Greek yogurt for a healthier option, or if dairy is an issue, try using a plant-based yogurt.
Cranberries: Fresh cranberries are ideal for the topping, but frozen ones work just as well. If you can’t find cranberries, try using cherries or a berry mix!
How do you prevent cheesecake from cracking?
Cracking is a common challenge when baking cheesecakes. To minimize this, remember to beat the cream cheese slowly and avoid overmixing, especially after adding eggs. Here are some steps to help:
- Ensure all ingredients are at room temperature before mixing.
- Use a water bath; this helps maintain moisture and keeps the temperature stable while baking.
- When the baking time is up, turn off the oven and crack the door open for an hour, letting the cheesecake cool slowly. This step can be very helpful!
Following these tips will help you achieve that perfect, crack-free cheesecake every time!
Cheesecake With Cranberry Topping
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 6 tbsp (85 g) unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages (900 g total) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2/3 cup (160 ml) sour cream
- 2/3 cup (160 ml) heavy cream
For the Cranberry Topping:
- 2 cups (200 g) fresh or frozen cranberries
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 tsp lemon juice
- Optional: a sprig of rosemary or mint for garnish
How Much Time Will You Need?
This cheesecake recipe requires about 20 minutes of prep time, plus 10 minutes of baking for the crust and 55-65 minutes for the cheesecake. Don’t forget about 4 hours (or overnight) for chilling, which ensures it sets perfectly. Total time: around 5 hours, including chilling, but most of that time is just waiting.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter together until the crumbs are evenly coated. They should resemble wet sand. Now, press this mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan. Bake the crust for about 10 minutes, then remove it from the oven and let it cool.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy—this should take about 3-5 minutes. Gradually add in the sugar and vanilla extract, continuing to beat until everything is well combined. Next, add the eggs one at a time, mixing well after each egg. Finally, swirl in the sour cream and heavy cream until the mixture is nice and smooth.
3. Bake the Cheesecake:
Pour the cream cheese mixture over your cooled crust in the springform pan, making sure to spread it evenly. Now, place this pan on a baking sheet (to catch any drips) and bake it at 325°F (160°C) for around 55-65 minutes. You want the edges to be set while the center remains slightly jiggly, not liquid. Once it’s done, turn off the oven, crack open the oven door, and let it cool inside for 1 hour—this helps prevent cracking!
4. Chill the Cheesecake:
Once the cheesecake has cooled for an hour, remove it from the oven and let it cool to room temperature. Afterward, cover it with plastic wrap and refrigerate it for at least 4 hours, or overnight until it’s completely firm.
5. Prepare the Cranberry Topping:
For the cranberry topping, grab a medium saucepan and combine the cranberries, sugar, water, and lemon juice. Cook it over medium heat, stirring occasionally, until the cranberries start to burst and the mixture thickens into a sauce, which should take about 10-15 minutes. Once done, remove from heat and allow it to cool to room temperature.
6. Assemble and Serve:
When you’re ready to serve, run a knife around the edges of the chilled cheesecake and carefully release it from the springform pan. Generously spoon the cranberry topping over the cheesecake. If you’d like, add a sprig of rosemary or mint for a lovely garnish. Now, slice, serve, and enjoy your delightful dessert!
Enjoy your creamy cheesecake with vibrant cranberry topping—decadent, tart, and perfect for any occasion!
Can I Use Different Types of Crust for This Cheesecake?
Absolutely! While graham cracker crust is classic, you can substitute it with crushed Oreo cookies, digestive biscuits, or even a cookie crust made from vanilla wafers for a unique flavor twist.
Can I Make This Cheesecake Gluten-Free?
Yes! To make a gluten-free cheesecake, simply use gluten-free graham cracker crumbs or any gluten-free cookie as the crust. Ensure that all other ingredients, especially the sugar and any flavorings, are certified gluten-free.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it! Wrap individual slices tightly in plastic wrap and then place them in an airtight container or freezer bag for up to 2 months. Thaw in the fridge overnight before serving.
Can I Add Any Other Toppings Besides Cranberries?
Definitely! This cheesecake pairs well with a variety of toppings. Try fresh berries, chocolate ganache, caramel sauce, or even a fruit compote for a different flavor profile. Just make sure to balance sweetness with the creamy richness of the cheesecake!