This cheesecake is creamy and dreamy, topped with a bright and tangy cranberry sauce. The flavors blend so well, making each bite refreshing and tasty!
I love how the sweet cheesecake pairs with the tart cranberries. It feels like a little party in my mouth! Perfect for sharing with family or enjoying all by myself. 😋
Key Ingredients & Substitutions
Graham Crackers: These are perfect for the crust, providing a nice crunch. If you don’t have graham crackers, try using digestive biscuits or even crushed vanilla wafers as alternatives.
Cream Cheese: The base of your cheesecake! Make sure it’s at room temperature for easy mixing. If you’re looking for a lighter option, you could use Neufchâtel cheese, which has less fat but still gives a creamy texture.
Sour Cream: This adds creaminess and richness. You can substitute it with plain yogurt if you’re out of sour cream, but it might give a slightly tangy flavor.
Cranberries: Fresh cranberries make a great topping, but frozen cranberries work just as well. If neither is available, try using a different berry, like raspberries or blueberries, for a different twist!
How Do I Prevent Cracking in My Cheesecake?
Cracking is a common issue with cheesecakes, but you can minimize it. Here are some useful steps:
- Do not overmix the cheesecake filling, especially after adding the eggs, to keep air from getting in.
- Employ a water bath while baking. Place your springform pan in a larger pan filled with hot water. This helps control the baking temperature.
- After baking, turn off the oven and leave the door ajar for an hour. This gentle cooling prevents sudden temperature changes that cause cracks.
With these tips and techniques, you’re on your way to a smooth and delicious cheesecake topped with vibrant cranberry sauce! Enjoy your baking!
How to Make Cheesecake With Cranberry Topping
Ingredients You’ll Need:
For the crust:
- 1 1/2 cups (150 g) graham cracker crumbs (or digestive biscuits, finely crushed)
- 1/4 cup (50 g) granulated sugar
- 7 tablespoons (100 g) unsalted butter, melted
For the cheesecake filling:
- 4 (8 oz) packages (900 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2/3 cup (160 ml) sour cream
- 2/3 cup (160 ml) heavy cream
For the cranberry topping:
- 12 oz (340 g) fresh or frozen cranberries
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 tablespoon orange zest (optional)
- 1 tablespoon orange juice (optional)
How Much Time Will You Need?
This delightful cheesecake takes about 15 minutes to prepare the crust and filling, 55 to 70 minutes to bake, and then a chilling time of at least 4 hours (or overnight) to firm up. The cranberry topping takes about 15 minutes to prepare. All together, you’re looking at a total time of approximately 6 hours or more, including chilling time.
Step-by-Step Instructions:
1. Prepare the crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, mixing until everything is even. Then, press this crumb mixture firmly into the bottom (and about 1 inch up the sides) of a 9-inch (23 cm) springform pan. Bake the crust in the preheated oven for about 10 minutes, then take it out and let it cool while you work on the filling.
2. Make the cheesecake filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy, about 2-3 minutes. Gradually add in the sugar and continue beating until it’s well mixed. Then, add the vanilla extract and mix again. Next, add the eggs one at a time, mixing briefly after each addition until just combined—don’t overmix. Finally, blend in the sour cream and heavy cream until you have a smooth mixture.
3. Bake the cheesecake:
Carefully pour the cream cheese mixture over the cooled crust in the springform pan. Place the pan on a baking sheet (this makes it easier to handle) and bake in the oven for 55 to 70 minutes, or until the center is almost set but still gently jiggles. Once it’s done, turn off the oven, crack the door open slightly, and let the cheesecake sit inside for 1 hour to help prevent cracking. After that, remove it from the oven, let it cool at room temperature, and then refrigerate for at least 4 hours, preferably overnight.
4. Prepare the cranberry topping:
In a medium saucepan, combine the cranberries, sugar, and water. Cook this mixture over medium heat, stirring occasionally until the cranberries begin to burst and the sauce thickens, which should take about 10-15 minutes. If you’re using orange zest and juice, add them in now and stir well, cooking for another minute. Remove the saucepan from heat and let the sauce cool to room temperature.
5. Assemble and serve:
Once your cheesecake is nicely chilled, carefully spread the cooled cranberry topping evenly over the top of the cheesecake. Now it’s ready to slice! Serve your cheesecake chilled, and you can garnish each slice with a fresh mint leaf if you like. Enjoy this luscious cheesecake with the vibrant tartness of the cranberry topping!
Can I Use a Different Type of Crust?
Absolutely! While graham crackers are traditional, you can use digestive biscuits, Oreo cookies, or even a nut-based crust for a gluten-free option. Just ensure you adjust the proportions of butter and sugar accordingly.
Can I Bake This Cheesecake in a Different Pan?
Yes, you can! If you don’t have a springform pan, you can use a 9-inch round cake pan. Just make sure to line the bottom with parchment paper for easy removal. The cooking time may vary slightly, so keep an eye on it.
How Long Can I Store Leftover Cheesecake?
Leftover cheesecake can be stored in the refrigerator for up to 5 days in an airtight container. For longer storage, you can freeze slices for up to 2 months. Just wrap them tightly in plastic wrap, then in aluminum foil, and thaw in the fridge when you’re ready to enjoy!
Can I Make the Cranberry Topping Ahead of Time?
Yes! The cranberry topping can be made a day in advance. Just store it in an airtight container in the refrigerator, and give it a quick stir before spreading it on the cheesecake.
