CRANBERRY CHEESECAKE
Delicious and impressive, this cheesecake will be a hit at your holiday table (or anytime really!). Thanks to the condensed milk, it's super creamy. The cranberries give this cheesecake a wonderful tang as opposed to a sweetness. The sugared cranberries on top are sooo good. You may want to double the recipe just to snack on...
Provided by Kimberly Richards
Categories Cakes
Time 9h10m
Number Of Ingredients 13
Steps:
- 1. Pre-heat your oven to 325 degrees F. Spray a 9" round springform pan with cooking spray, add a layer of parchment paper to the bottom of the pan and spray the paper as well.
- 2. In a medium bowl, combine the graham cracker crumbs with the melted butter and sugar. Mix well and press the mixture into the bottom of the pan and up the side of the pan about 1"; set aside. (do not bake the crust)
- 3. In a stand mixer fitted with a paddle attachment, beat together the cream cheese and condensed milk until it is smooth. Add in the lemon juice and blend well. Add the eggs one at a time and blend until the eggs are fully incorporated into the batter.
- 4. Remove the batter from the mixer and fold in the cranberries and orange zest. Pour the batter into the springform pan.
- 5. Place the pan directly onto a baking sheet (no water bath) and bake for 60-70 minutes or until the center is almost set.
- 6. Remove the cake from the oven and let it rest on a cooling rack for 15-20 minutes. Then, run a knife around the edge of the cake to release it from the pan. Let the cake cool on the rack for at least another hour before placing into the refrigerator to set. Leave the cake in the refrigerator for at least 6 hours or overnight to set.
- 7. While the cake is setting, bring 1 cup water and 1 cup of sugar to a simmer in a medium sauce pan until the sugar is fully melted; do not bring the sugar to a boil because it will pop the cranberries. Stir in the whole cranberries and gently coat them. Cover them with plastic and place in the refrigerator for at least 8 hours.
- 8. Drain the cranberries and toss them in super fine or regular sugar to coat them, transfer the coated berries onto a baking sheet and let them harden for at least 1-2 hours. Use mint leaves or grape leaves (if you have them) to decorate your cake.
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alu ha
[email protected]This cheesecake is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes great.
sarjan chand
[email protected]I made this cheesecake for a potluck and it was a huge hit! Everyone loved it. I'll definitely be making it again.
Kagiso Tumisang
[email protected]This cheesecake is absolutely delicious! The cranberry sauce is the perfect topping for the creamy cheesecake. I will definitely be making this again and again.
Itz Kasheeroy
[email protected]I've made this cheesecake several times and it's always a crowd-pleaser. The cranberry sauce adds a delicious tartness that complements the creamy cheesecake perfectly.
Shekhar Theeng
[email protected]This cheesecake is so easy to make and it's always a hit with my family and friends. I love that I can make it ahead of time and it still tastes great.
Kasarachi Nwosu
[email protected]This cheesecake is a bit dense for my taste, but the flavor is good. I think next time I'll use a different recipe.
Jonh Sweet
[email protected]I'm not a fan of cranberries, but I still liked this cheesecake. The cheesecake itself is very creamy and delicious. I would definitely make it again, but I might use a different topping.
Waad Haitham
[email protected]I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.
rajesh subedi
[email protected]This cheesecake is a bit too sweet for my taste, but my kids loved it. I think next time I'll use less sugar.
Brent Maher
[email protected]I've never made cheesecake before, but this recipe was easy to follow and the cheesecake turned out great! It was a hit at my party.
Adnan Butt
[email protected]This cheesecake is the perfect dessert for a special occasion. It's beautiful and delicious. I highly recommend it.
Menna Ibraheem
[email protected]I'm not a big fan of cheesecake, but this one is really good. The cranberry sauce adds a nice tartness that balances out the sweetness of the cheesecake.
Abibatu J kabia
[email protected]This cheesecake is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and it still tastes great.
NASHAN Gamer
[email protected]I made this cheesecake for a potluck and it was a big hit! Everyone loved it. I'll definitely be making it again.
Manpreet Brar
[email protected]This cheesecake is a bit time-consuming to make, but it's worth the effort. The end result is a creamy, delicious cheesecake that everyone will love.
Kiera Musquiz
[email protected]I had some leftover cranberries so I decided to try this recipe. I'm so glad I did! This cheesecake is delicious and easy to make. I'll definitely be making it again.
Laka Ha
[email protected]This cheesecake was a bit too tart for my taste, but my husband loved it. I think next time I'll use less cranberry sauce.
Draks Robin king
[email protected]I've made this cheesecake several times and it always turns out perfect. It's my go-to recipe for special occasions.
muhammad shareef
[email protected]This cheesecake is absolutely divine! The cranberry sauce is the perfect topping for the creamy cheesecake. I will definitely be making this again.
Mbewana Sibuko
[email protected]I made this cheesecake for my family and it was a huge hit! The cranberry sauce added a delicious tartness that complemented the creamy cheesecake perfectly. The crust was also very easy to make and held up well to the filling.