Festive Creamy Cheesecake with Tangy Cranberry Topping
Indulge in the perfect holiday dessert with this Festive Creamy Cheesecake with Tangy Cranberry Topping. Combining a buttery graham cracker crust, a velvety cream cheese filling, and a vibrant burst of sweet-tart cranberries infused with orange zest, this cheesecake is a show-stopping centerpiece for any occasion. Each element is carefully crafted, from the delicately balanced creamy filling to the homemade cranberry topping thickened to perfection with a hint of citrus. This easy-to-follow recipe ensures a decadent dessert ready to wow your family and friends. Whether it's a holiday celebration or a special dinner, this cheesecake delivers both flavor and flair.
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Recipe Information
Ingredients
- 200 grams graham crackers
- 100 grams unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 700 grams cream cheese, softened
- 150 grams granulated sugar (for filling)
- 3 large eggs
- 120 grams sour cream
- 2 teaspoons vanilla extract
- 250 grams fresh cranberries
- 100 grams granulated sugar (for topping)
- 60 milliliters orange juice
- 1 teaspoon orange zest
- 1 teaspoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 160°C (325°F) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
In a food processor, pulse the graham crackers until finely ground. Add the melted butter and 2 tablespoons of granulated sugar, mixing until the texture resembles wet sand.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form an even crust. Bake for 10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and 150 grams of granulated sugar with an electric mixer until smooth and creamy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Stir in the sour cream and vanilla extract until fully combined and smooth. Pour the cheesecake filling over the crust in the springform pan.
Bake the cheesecake in the preheated oven for 45-50 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
While the cheesecake cools, make the cranberry topping. In a saucepan over medium heat, combine fresh cranberries, 100 grams of granulated sugar, orange juice, and orange zest.
Cook for 8-10 minutes, stirring occasionally, until the cranberries have softened and burst.
In a small bowl, mix the cornstarch and water to create a slurry. Stir this into the cranberry mixture and cook for an additional 1-2 minutes until thickened. Remove from heat and let cool completely.
Once the cheesecake has cooled to room temperature, spread the cranberry topping evenly over the surface.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 280 mg | 12% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 33.7 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
