Swirled Cranberry Cheesecake
Indulge in the festive flavors of this Swirled Cranberry Cheesecake—a show-stopping dessert that perfectly marries creamy decadence with tangy bursts of fresh cranberries. Featuring a buttery graham cracker crust, a velvety cream cheese filling, and a vibrant homemade cranberry-orange puree, this recipe transforms classic cheesecake into an eye-catching masterpiece with its gorgeous marbled swirl. Baked gently in a water bath for a perfectly smooth texture, this dessert provides a professional-quality finish right from your own kitchen. Ideal for holiday gatherings or special occasions, this rich and tangy cheesecake serves 12 and can be prepared a day ahead, making it as convenient as it is impressive. Whether you're a cheesecake lover or a fan of cranberry desserts, this recipe is sure to be the highlight of your table.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 50 grams Granulated sugar
- 300 grams Fresh cranberries
- 60 ml Orange juice
- 75 grams Granulated sugar (for cranberry swirl)
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar (for cheesecake filling)
- 120 ml Sour cream
- 2 teaspoons Vanilla extract
- 3 large Eggs
Instructions
Preheat your oven to 160°C (325°F) and grease a 9-inch (23 cm) springform pan. Wrap the outside of the pan with aluminum foil to prepare it for a water bath.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Refrigerate while preparing the filling.
In a medium saucepan, combine the cranberries, orange juice, and 75 grams of sugar. Cook over medium heat until the cranberries burst and the mixture thickens, about 8-10 minutes.
Puree the cranberry mixture using an immersion blender or transfer it to a blender and blend until smooth. Let it cool to room temperature.
In a large mixing bowl, beat the softened cream cheese and 200 grams of sugar with an electric mixer until smooth and creamy.
Add the sour cream and vanilla extract to the cream cheese mixture and beat until well combined.
Add the eggs, one at a time, beating on low speed after each addition until just combined. Do not overmix.
Pour half of the cheesecake filling over the crust in the prepared springform pan. Drizzle half of the cooled cranberry puree over the filling. Use a knife or skewer to swirl the cranberry puree into the filling for a marbled effect.
Repeat the layering and swirling process with the remaining cheesecake filling and cranberry puree.
Place the filled springform pan into a large roasting pan. Carefully add hot water to the roasting pan until it reaches halfway up the side of the springform pan, creating a water bath.
Bake the cheesecake in the preheated oven for 75-90 minutes, or until the center is set but still slightly jiggly.
Remove the cheesecake from the water bath and let it cool to room temperature in the pan. Then refrigerate for at least 4 hours, or preferably overnight, to fully set.
Run a knife around the edges of the cheesecake before removing the outer ring of the springform pan. Slice and serve chilled.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 36.2 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 130 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.
