cranberry cheesecake
This cranberry cheesecake combines the rich, creamy texture of cheesecake with a tart cranberry topping, making it a perfect dessert for any occasion. It’s festive, delicious, and sure to impress your guests.
Equipment
- 1 9-inch springform pan
- 1 mixing bowl
- 1 electric mixer
- 1 rubber spatula
- 2 saucepans
- 1 set measuring cups and spoons
- 1 food processor (optional) optional
- 1 whisk
Ingredients
- 1 ½ cups graham cracker crumbs
- ¾ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 ounces cream cheese, softened Use full-fat for a richer flavor.
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream Use full-fat for a richer flavor.
- 1 tablespoon lemon juice
- 2 cups fresh or frozen cranberries Fresh provides better texture and flavor.
- ¾ cup granulated sugar
- 1 cup water
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat your oven to 325°F (163°C). Grease the sides of a 9-inch springform pan.
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake in preheated oven for 10 minutes, then remove and let cool.
- In another mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Gradually add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and lemon juice until fully combined.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Bake for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven but leave the cheesecake inside for another hour to cool slowly.
- While the cheesecake cools, prepare the cranberry topping. In a saucepan, combine cranberries, sugar, water, and lemon juice. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Add to the cranberry mixture and cook for an additional 2-3 minutes until thickened.
- Allow the cranberry topping to cool before spreading it over the cooled cheesecake. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
For best results, use full-fat cream cheese and sour cream for a richer flavor.
You can substitute fresh cranberries with canned cranberry sauce if desired for convenience, but the fresh ones provide a better texture and flavor.
Garnish with whipped cream or mint leaves for an extra touch if serving on special occasions. Enjoy your delightful cranberry cheesecake!