This cheesecake is smooth and creamy, topped with a bright and tangy cranberry layer that adds a pop of color and flavor. Perfect for any sweet tooth!
Honestly, the tart cranberries are a game-changer. They make every bite exciting! I love serving it after dinner—it’s like a little party on a plate! 🎉
Key Ingredients & Substitutions
Graham Cracker Crumbs: They give the crust its crunchy texture. If you don’t have these, you can use crushed digestive biscuits or even vanilla wafers for a different flavor.
Cream Cheese: The base of the cheesecake. If you want a lighter option, consider using Neufchâtel cheese which has less fat but still provides creaminess.
Sour Cream: This ingredient adds tanginess and creaminess. If you’re looking for a substitute, plain Greek yogurt works great in its place.
Cranberries: Fresh cranberries provide the best tart flavor, but frozen ones can be used too—just don’t thaw them before cooking. You can also sweeten tart cherry pie filling as an alternative topping.
How Do I Get a Creamy Cheesecake Without Cracks?
A major concern when baking cheesecake is preventing cracks. This can happen if the cheesecake bakes too quickly or is exposed to sudden temperature changes. Here are some tips:
- Beat the cream cheese well to avoid lumps; lumps can lead to cracks. Mix on low speed to prevent introducing too much air.
- Use a water bath (bain-marie) by placing the springform pan in a larger pan filled with hot water. This allows gentle cooking and helps regulate the temperature.
- When baking, keep an eye on the cheesecake. If it’s slightly jiggly in the center, it’s done. Overbaking can cause cracks.
- Let the cheesecake cool gradually by turning off the oven and leaving the door slightly open. This avoids sudden temperature shifts.
Following these steps will give you a beautiful, crack-free cheesecake every time!
Cheesecake With Cranberry Topping
Ingredients You’ll Need:
For The Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 graham crackers)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For The Cheesecake Filling:
- 24 oz (675 g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 tbsp all-purpose flour
For The Cranberry Topping:
- 2 cups fresh or frozen cranberries
- ¾ cup granulated sugar
- ½ cup water
- 2 tbsp orange juice (freshly squeezed preferred)
- 1 tsp orange zest
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
How Much Time Will You Need?
This delightful cheesecake requires about 20 minutes of active prep time, plus 60-70 minutes of baking time. After baking, it needs around 5 hours to cool and chill properly, so plan for some waiting time. Total, it’s around 6 hours to get this cheesecake ready, but much of that time is just letting it rest in the fridge.
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). Grease the sides of a 9-inch springform pan gently. In a medium bowl, mix graham cracker crumbs with the granulated sugar and melted butter. Stir together until everything is combined and it resembles wet sand. Now, press this mixture firmly into the bottom of the springform pan and a bit up the sides. Bake the crust for 10 minutes, then remove it from the oven and let it cool.
2. Make the Cheesecake Filling:
While your crust is cooling, get your filling ready! In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Add in the sugar and vanilla extract, mixing until everything is well combined. Now, add the eggs one at a time, mixing on low speed just until blended after each addition. Finally, mix in the sour cream and flour, being careful not to overmix. Once everything is smooth and creamy, you can go ahead and pour the cheesecake batter over the cooled crust, smoothing it out on top.
3. Bake the Cheesecake:
Place the cheesecake in the preheated oven and bake for 50-60 minutes. You want the center to be slightly jiggly when you take it out. After it’s baked, turn off the oven and leave the door ajar, allowing the cheesecake to cool for an hour in the oven. Once cooled, take it out and let it sit at room temperature for a bit before popping it in the fridge for at least 4 hours (or overnight if you have the time).
4. Prepare the Cranberry Topping:
While your cheesecake is chilling, it’s time to make that yummy cranberry topping! In a saucepan over medium heat, combine the cranberries, sugar, water, orange juice, and orange zest. Cook while stirring occasionally until the cranberries start to burst and the mixture thickens, which should take about 10-15 minutes. Then, stir in the cornstarch slurry and let it cook for another 1-2 minutes until it thickens even more. Once done, remove from heat and let it cool to room temperature.
5. Assemble and Serve:
When your cheesecake is fully chilled, take it out of the fridge and spoon the cranberry topping generously over the top. If desired, you can garnish with a few fresh cranberries and some mint leaves for a pop of color. Cut into slices and enjoy your delicious, rich cheesecake with that tangy cranberry topping!
Enjoy every bite of your beautifully rich cheesecake with its vibrant, tangy topping! Perfect for any occasion!
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crumbs are traditional, you can substitute them with crushed Oreo cookies for a chocolatey twist or ground nuts like almonds or pecans for a gluten-free option.
How Can I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Make sure to keep the cranberry topping separate if possible, to maintain the crust’s texture.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake can be made up to two days in advance. Just follow the recipe, and once it has cooled completely, cover it well with plastic wrap or foil until you’re ready to serve it.
What Should I Do If My Cranberry Topping Is Too Runny?
If your cranberry topping is runny, you can cook it a little longer to let it thicken. Just keep it on low heat and stir until it reaches your desired consistency. Adding a bit more cornstarch slurry can also help, but be sure to simmer it for a minute afterward to activate it.
