The Sauce: Cranberry Sauce – Cranberries, sugar, cinnamon, orange juice and zest are simmered until thickened and glistening.
‘Great Sauces Transform Good Food into Gourmet’
Striking, elegant and festive, this cranberry cheesecake will grace any holiday table. It’s made with a no-bake cream cheese filling and lightened with frothy meringue. The chocolate crumb crust stands off against the creamy cheesecake and ruby red cranberry sauce. Enjoy this for Christmas and wow your family and guests. Bonus, it’s made the day before and chills over night. Pop it out of the springform pan, top with cranberry sauce and serve.
You might also enjoy Blueberry Cheesecake, Raspberry Loaf Cake, Cherry Slab Pie, Chocolate Raspberry Torte, Four Berry Blend Smoothie, Strawberry Chiffon Cake, Chocolate Velvet Cupcakes with Fresh Raspberry Buttercream, Jumbleberry Pie and Wheatberry Pancakes.
Recipe: Cranberry Cheesecake
Prep Time: 40 Minutes | Inactive Time: 4 Hours | Cook Time: 12 Minutes | Yield: 10” Cheesecake | Level: Expert
6 oz fresh cranberries
zest of 1/2 orange
juice of 1 orange
2/3 cup sugar
1/4 tsp salt
1 cinnamon stick
Special Equipment – 10-inch springform pan, food processor, hand or stand mixer
1 Combine unflavored gelatin, 3/4 cup sugar and salt in a small saucepan. Stir in the egg yolks. It will be thick. Whisk in the milk. Cook over medium heat until it comes to a full boil, about 5 minutes. Remove from heat. Set aside and cool to room temperature.
Chocolate Crumb Crust
2 Break chocolate wafers into a food processor. Process into fine crumbs. Add butter and pulse to combine. Line the bottom of a 10-inch springform pan with parchment. Press the cracker mixture on the bottom and half way up the sides of the pan. Place in the fridge to chill.
4 Meanwhile beat egg whites to soft peaks with a hand or stand mixer. Continue beating while slowly adding 1/4 cup sugar until stiff peaks form.
5 Place the cream cheese mixture into a large bowl. Stir in 1/3 of the beaten eggs whites. Fold in the remaining egg whites until smooth. Pour into the chilled crust and chill for 2-3 hours until set or refrigerate overnight.
6 Meanwhile combine cranberries, orange zest and juice, sugar, salt and the cinnamon stick in a small saucepan. Place over medium heat and bring to a boil then simmer for 10-12 minutes until the cranberries burst. Remove from the heat. Allow to cool then chill.
Because there is a ridge around the edge of the bottom of a springform pan, the cheesecake crust may break when you try to place it on a patter. Here are 3 ways to serve it without breaking the
-Use a parchment disk in the bottom of the pan so it will slide out easier as directed in step 2.
-Turn the bottom of the springform pan upside down before pressing the crust in place.
-After releasing the sides of the pan, serve the cheesecake with the bottom of the pan left in place.
This recipe also fits in a 9×13 baking dish. To serve, cut in squares and lift out with a spatula.
A lighter cheesecake than traditional baked versions, it’s especially nice served in the summertime. Keep chilled until serving.
This cheesecake could also be topped with blueberry, raspberry or strawberry sauce. Use cherry for a dramatic, rich Black Forest Cheesecake.
This cheesecake is rich and fruity. Serve this dessert for a holiday friends or family gathering. It can be made a couple days ahead.
- Exchange chocolate crumb crush for graham cracker crust.
Inspiration – Helen Horton
Cook with Sauces
Written by Helen Horton
Photographs and Styling by Helen Horton
Updated: December 19, 2013