Cranberry-Infused Delight Cheesecake

$To make a classic cranberry cheesecake, you need these key ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 cup sour cream - 1 cup fresh or frozen cranberries These ingredients create a rich, creamy base with a tasty crust. The graham cracker crumbs give a sweet crunch, while the cream cheese adds smoothness. To make your own cranberry sauce, gather these simple items: - ½ cup sugar - 1 teaspoon orange zest - 1 cup fresh or frozen cranberries This sauce adds a bright flavor to the cheesecake. The orange zest gives a nice twist, and the sugar balances the tartness of the cranberries. You can customize your cheesecake using these alternatives: - Use gluten-free graham crackers for a gluten-free crust. - Swap sour cream for Greek yogurt for a lighter option. - Try using maple syrup instead of sugar for a natural sweetener. - For a different flavor, add lemon zest instead of orange zest. These alternatives can help fit your dietary needs or add a new taste twist. Enjoy playing with these ingredients to find your favorite version! {{ingredient_image_1}} First, preheat your oven to 325°F (160°C). This helps the cheesecake cook evenly. Next, grab a medium bowl. Mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Stir until it feels like wet sand. Now, take a 9-inch springform pan and press the mixture firmly into the bottom. This forms a solid crust. Bake the crust for 10 minutes, then set it aside to cool. In a small saucepan, combine 1 cup of fresh or frozen cranberries, ½ cup of sugar, and 1 teaspoon of orange zest. Cook over medium heat. Stir occasionally as the cranberries burst, which takes about 10 to 15 minutes. The mix should thicken nicely. Once it’s done, remove it from heat and let it cool. In a large mixing bowl, beat 2 cups of softened cream cheese using a hand mixer. Mix until it’s smooth and creamy. Slowly add 1 cup of granulated sugar and 1 teaspoon of vanilla extract. Blend until well combined. Next, add 3 large eggs, one at a time. Make sure to mix well after each egg. Scrape down the bowl sides to mix everything evenly. Now, gently fold in 1 cup of sour cream until the batter is smooth. Finally, fold in half of the cranberry sauce. Reserve the other half for topping. Pour the cheesecake batter over the cooled crust. Use a spatula to smooth the top. Bake in your preheated oven for 55 to 60 minutes. The center should be set but still slightly jiggly. After baking, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. Once cooled, transfer it to the fridge. Chill for at least 4 hours, or overnight for the best flavor. When ready to serve, top with the reserved cranberry sauce. To get a smooth cheesecake, you need to beat the cream cheese well. Use a hand mixer. This makes it easy to blend in the sugar and vanilla. Make sure your cream cheese is soft. Leave it out for a bit before you start. When adding eggs, do it one at a time. Blend well after each egg. This helps to keep the mixture fluffy. Many people over-bake their cheesecake. It should be set but still jiggle a bit in the center. If you bake it too long, it becomes dry. Another mistake is not cooling it slowly. After baking, crack the oven door open. Let it cool for an hour before moving it to the fridge. This helps prevent cracks on the top. When it's time to serve, look for a good presentation. Use a sharp knife to cut neat slices. Place each slice on a dessert plate. Top it with the reserved cranberry sauce. You can also add fresh cranberries for color. A sprinkle of powdered sugar adds a nice touch, too! This makes your cheesecake look even more inviting. Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature for a smoother batter and better incorporation. Don’t Overmix: When adding eggs and sour cream, mix just until combined to avoid incorporating too much air, which can cause cracks. Prevent Cracking: To prevent the cheesecake from cracking, bake it in a water bath by placing the springform pan in a larger pan filled with water. Chill Overnight: For the best flavor and texture, allow the cheesecake to chill overnight before serving; it will set up nicely and develop deeper flavors. {{image_2}} You can easily change up the flavor of your cranberry cheesecake. Start by adding citrus zest like lemon or lime for a bright taste. You can also mix in chocolate by adding cocoa powder to the filling. For a spiced twist, try cinnamon or nutmeg in the batter. These small changes can create a whole new dessert experience. If you need a gluten-free version, swap the graham cracker crumbs for gluten-free crumbs. You can find these at most grocery stores or make your own from gluten-free cookies. Use the same amount of melted butter to hold everything together. This way, you still enjoy the rich flavor without gluten. Making a vegan cranberry cheesecake is simple. Start by replacing cream cheese with vegan cream cheese or soaked cashews blended until smooth. Use maple syrup instead of granulated sugar for sweetness. Instead of eggs, try flax eggs or applesauce to bind everything together. This keeps the dessert creamy and delicious while catering to a vegan diet. To keep your cheesecake fresh, wrap it well. Use plastic wrap or aluminum foil. If you have a springform pan, you can leave it in the pan. Just cover the top. Store the cheesecake in the fridge for up to five days. Make sure your fridge is at the right temperature, around 40°F (4°C). This keeps the cheesecake creamy. If you want to save your cheesecake for later, freezing is a great option. First, cool the cheesecake completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. This keeps out air and prevents freezer burn. You can freeze the cheesecake for up to three months. When you are ready to eat it, thaw it overnight in the fridge. Homemade cheesecake tastes best when fresh. You can enjoy it for up to five days in the fridge. For the best flavor, eat it within this time. If you freeze it, try to eat it within three months. When serving, let it sit at room temperature for about 30 minutes. This helps the flavors shine. If you have leftover cranberry sauce, keep it in the fridge for up to a week. You can tell when the cheesecake is done by looking at the center. It should be set but still jiggle slightly. When you gently shake the pan, the edges should look firm, but the middle should have a slight wobble. This means it will firm up as it cools. Remember, overbaking can lead to cracks. Yes, you can use frozen cranberries! They work well in this recipe. Just remember to thaw and drain them before using. This helps avoid extra moisture in your cheesecake. If you use frozen cranberries, the sauce might take a little longer to cook, so keep an eye on it. Cranberry cheesecake pairs well with many toppings. You can serve it with whipped cream or a scoop of ice cream. Fresh berries add color and flavor, too. A drizzle of chocolate sauce or caramel can make it extra special. Homemade cheesecake can last about 5 to 7 days in the fridge. Keep it covered to prevent it from drying out or taking on other smells. If you want to keep it longer, consider freezing it. Just wrap it well and it can last for about 3 months in the freezer. This blog post covered everything you need to make a great cranberry cheesecake. We talked about key ingredients, step-by-step instructions, tips for perfecting texture, and fun variations. I also shared how to store your cheesecake properly. Remember, you can always make changes to fit your taste, like using different flavors or options. Enjoy making this dessert, and share it with family or friends. A delicious cheesecake brings joy to any table.$

Cranberry-Infused Delight Cheesecake

A creamy cheesecake infused with cranberry sauce and topped with fresh cranberries for a delightful dessert.

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Prep Time 30

Cook Time 1

Total Time 5

Course Dessert

Cuisine American

Servings 12

Calories 350 kcal

Ingredients

1.5 cups graham cracker crumbs
0.5 cups unsalted butter, melted
2 cups cream cheese, softened
1 cups granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cups sour cream
1 cups fresh or frozen cranberries
0.5 cups sugar (for cranberry sauce)
1 teaspoon orange zest
1 tablespoon cornstarch

Instructions

Preheat your oven to 325°F (160°C).
In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes and then set aside to cool.
In a small saucepan, combine the cranberries, ½ cup sugar, and orange zest. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes. Stir occasionally. Once done, remove from heat and let it cool before using.
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add in the granulated sugar and vanilla extract, mixing until combined.
Add the eggs one at a time, making sure to blend well after each addition. Scrape down the sides of the bowl to ensure everything is mixed evenly.
Gently fold in the sour cream until the mixture is smooth.
Fold in half of the cranberry sauce into the cheesecake batter and gently stir until combined. Reserve the rest for topping.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the center is set but slightly jiggly.
Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour. Once cooled, transfer it to the fridge and let it chill for at least 4 hours, preferably overnight.
Top the chilled cheesecake with the reserved cranberry sauce before serving.

Notes

For an elegant touch, serve slices of the cheesecake on dessert plates with fresh cranberries and a sprinkle of powdered sugar for added visual appeal.

Keyword cheesecake, cranberry, dessert