This creamy cheesecake topped with sweet and tangy cranberries is a treat you’ll love! The smooth filling paired with the bright berry topping makes it perfect for any celebration.
I can’t resist the contrast of flavors! The cranberry topping is like the cherry on top but way cooler. Trust me, everyone will be asking for seconds! 😄
Making this cheesecake is a breeze. Just whip up the filling, bake it, and let it chill. Once it’s topped with those cheerful cranberries, it’s ready to impress your friends and family!
Key Ingredients & Substitutions
Graham cracker crumbs: These crumbs create the perfect crunchy base for the cheesecake. If you’re out of them, use digestive biscuits for a similar flavor and texture.
Cream cheese: The star of the cheesecake, providing that creamy texture. If you’re looking for a lighter option, consider using Neufchâtel cheese, which has less fat but still tastes great.
Granulated sugar: Sugar sweetens the filling and balances the tartness of the cranberries. If you’re watching your sugar intake, feel free to substitute with honey or a sugar alternative like stevia, keeping in mind that it may slightly change the texture.
Cranberries: Use fresh cranberries for the best flavor! Frozen cranberries can work too, just thaw them before cooking. For a twist, you might try using mixed berries instead!
What’s the Best Way to Prevent Cracks in My Cheesecake?
Cracks in cheesecakes can be a bummer, but with the right techniques, you can achieve a smooth top! One key method is using a water bath during baking. This creates a moist environment, helping the cheesecake cook evenly.
- Wrap the outside of your springform pan with aluminum foil to prevent water from leaking in.
- Pour hot water around the pan while it’s set in a larger roasting pan, going halfway up the sides.
- After baking, leave the cheesecake in the oven with the door slightly ajar for about an hour. This gradual cooling reduces the chances of cracks.
Cheesecake With Cranberry Topping
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs (or digestive biscuits crumbs)
- 1/4 cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each / 900g total) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup (160ml) sour cream
- 2/3 cup (160ml) heavy cream
For the Cranberry Topping:
- 12 oz (340g) fresh or frozen cranberries
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) water
- Zest of 1 orange (optional)
- 1 tablespoon orange juice (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
How Much Time Will You Need?
This delightful cheesecake recipe takes about 30 minutes of preparation time. You will need an additional 60-65 minutes for baking, followed by an hour of cooling in the oven. Finally, it needs at least 4 hours (preferably overnight) in the refrigerator to chill and set perfectly. So, in total, plan for about 5 to 6 hours including the chilling time!
Step-by-Step Instructions:
1. Preparing the Crust:
First, preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is mixed well. Now, press this mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan. Bake the crust in the oven for about 10 minutes, then remove it and let it cool.
2. Making the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s nice and creamy—about 2-3 minutes. Gradually add the sugar and keep mixing until it’s fully combined. Stir in the vanilla extract. Now, add the eggs one at a time, making sure to blend well after each addition. Finally, add the sour cream and heavy cream, mixing just until everything is combined. Be careful not to overmix!
3. Baking the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan. To avoid cracks in the cheesecake, place the pan in a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan. This creates a lovely steam effect while it bakes! Now, bake it in the preheated oven for 55 to 65 minutes, or until the edges are set but the center has a slight jiggle.
4. Cooling and Chilling:
Once baking is done, turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about an hour. This helps prevent sudden temperature changes that can cause cracks. After that, remove the cheesecake from the oven and the water bath, and let it cool completely at room temperature. When it’s cooled, refrigerate it for at least 4 hours, but overnight is best!
5. Preparing the Cranberry Topping:
While your cheesecake chills, let’s make the cranberry topping! In a medium saucepan over medium heat, combine the cranberries, sugar, water, and optional orange zest and juice. Stir occasionally until the cranberries burst and the mixture thickens—this usually takes about 10 minutes. If you want a thicker sauce, you can stir in the cornstarch slurry and cook it for another minute or two until it thickens. Remove from heat and let it cool slightly.
6. Assembling and Serving:
When you’re ready to serve, take the cheesecake out from the refrigerator and remove it from the springform pan. Carefully transfer it to a serving plate. Generously spoon the cranberry topping over the cheesecake to cover it beautifully. Serve it chilled, and enjoy your luscious dessert!
Enjoy this luscious cheesecake crowned with vibrant cranberry topping!
Can I Use a Different Fruit for the Topping?
Absolutely! While cranberries add a lovely tartness, you can switch it up with blueberries, raspberries, or even a mix of your favorite fruits. Just adjust the sugar accordingly based on the sweetness of the fruit used.
How Do I Prevent My Cheesecake From Cracking?
To prevent cracks, make sure you bake your cheesecake in a water bath, and avoid overmixing the filling, as too much air can create cracks. Also, cooling it gradually in the oven (with the door slightly ajar) helps as well.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply use gluten-free graham cracker crumbs or almond flour for the crust. Check all other ingredients to ensure they are gluten-free as well, especially the cream cheese and sour cream!
How Should I Store Leftovers?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. You can also cover it with plastic wrap or foil directly on the surface to keep it fresh. For longer storage, consider freezing slices wrapped tightly in plastic wrap for up to 3 months.
