This cheesecake is creamy and smooth, topped with a tangy cranberry sauce that adds a fun twist. The sweet and tart mix makes it truly special!
Making this treat is a joy—just whip up the filling, bake, and pour on that pretty cranberry topping. Plus, it’s perfect for holidays and gatherings. Yum!
Key Ingredients & Substitutions
Graham Crackers: These give the crust a classic, sweet flavor. If you prefer a different taste, use crushed digestive biscuits or even Oreo cookies for a chocolatey twist!
Cream Cheese: This is the star of the cheesecake. Make sure it’s softened for a smooth batter. If you’re looking for a lighter option, consider using ricotta or mascarpone cheese, but the texture will be different.
Cranberries: Fresh cranberries are ideal for their tartness, but frozen ones work just as well if that’s what you have. If you don’t like cranberries, try a berry mix like blueberries or raspberries for a tasty topping.
Sour Cream: Adds creaminess and a bit of tang. Greek yogurt is a great substitute if you’re trying to reduce fat or calories, and it will still give you that nice texture!
How Do You Ensure a Smooth Cheesecake Mixture?
Getting that creamy, smooth filling is key to a successful cheesecake. Here’s how:
- Make sure the cream cheese is at room temperature before mixing. This avoids lumps.
- Beat it well alone first to break it down, then gradually add in sugar and other ingredients.
- Add eggs one at a time and mix gently to prevent over-beating, which can create cracks during baking.
Following these steps will make a world of difference in your cheesecake’s final texture!
Cheesecake With Cranberry Topping
Ingredients You’ll Need:
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
For the Cranberry Topping:
- 12 oz fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tbsp orange juice (optional)
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
- Fresh thyme sprig for garnish (optional)
How Much Time Will You Need?
This delightful cheesecake takes about 20 minutes to prep, 1 hour to bake, and needs at least 4 hours to chill in the fridge. Plan for total time of about 5 1/2 hours, including cooling and chilling. It’s worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan to prepare for your cheesecake.
2. Make the Crust:
In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of the springform pan and a little up the sides. Bake for 10 minutes, then take it out and let it cool.
3. Prepare the Cheesecake Filling:
In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Add in the sugar and vanilla, mixing well until combined.
4. Add Eggs:
Add the eggs one at a time, making sure to beat well after each addition to keep the filling fluffy.
5. Mix in Cream:
Stir in the sour cream and heavy cream until everything is well mixed and smooth.
6. Pour and Bake:
Pour the cheesecake filling over the cooled crust and spread it evenly. Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to let it cool gradually.
7. Chill the Cheesecake:
After cooling in the oven, remove the cheesecake and let it cool completely at room temperature. Then, chill in the refrigerator for at least 4 hours, or overnight for the best results.
8. Prepare the Cranberry Topping:
In a medium saucepan, combine the cranberries, sugar, water, and orange juice (if using). Bring the mixture to a boil over medium heat, stirring occasionally.
9. Simmer:
Lower the heat and let it simmer for about 10 minutes until the cranberries burst and the mixture thickens a bit. If you’d like it thicker, add the cornstarch slurry and cook for 1-2 more minutes until it reaches your desired consistency.
10. Cool the Topping:
Remove the saucepan from the heat and let the cranberry topping cool to room temperature.
11. Assemble and Serve:
When you’re ready to enjoy, spoon the cooled cranberry topping over the chilled cheesecake. Garnish with a sprig of fresh thyme, if desired. Slice and serve!
Enjoy your delicious cheesecake with cranberry topping—perfect for any gathering or just a sweet indulgence at home!
Can I Use Low-Fat Cream Cheese for This Recipe?
Yes, you can use low-fat cream cheese if you’re looking to reduce calories. However, the cheesecake may not be as rich and creamy as it would be with regular cream cheese. Ensure it’s softened at room temperature for the best texture.
What Can I Substitute for Graham Crackers in the Crust?
If you don’t have graham crackers, try using crushed digestive biscuits or vanilla wafer cookies. For a gluten-free option, use gluten-free graham crackers or almond flour mixed with melted butter.
How Should I Store Leftover Cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices, wrapped tightly in plastic wrap and then stored in a freezer-safe bag for up to 3 months. Thaw in the fridge before serving!
Can I Add a Different Fruit Topping?
Absolutely! Feel free to substitute cranberries with other fruits like blueberries, strawberries, or raspberries. You can prepare the topping using a similar method, adjusting the sugar and cooking time as needed based on the fruit.
