This cheesecake is a creamy dream, topped with a tart cranberry layer that adds a pop of color and flavor. It’s perfect for festive gatherings or just a sweet treat at home!
I love how the sweet cheesecake pairs with the zesty cranberries. It feels like a little celebration on my plate! Plus, it’s a fun way to impress guests without too much fuss.
Key Ingredients & Substitutions
Graham cracker crumbs: They create a delicious, crunchy crust. You can substitute with digestive biscuits or ginger snap crumbs for a spicier flavor.
Cream cheese: This is essential for that creamy texture. If you’re looking for a lighter option, try using low-fat cream cheese or Neufchâtel.
Sour cream: It adds tanginess and creaminess. Greek yogurt is a great alternative, and it’s slightly healthier, too!
Cranberries: Fresh cranberries give the best texture and flavor. In a pinch, you can use canned cranberries (just watch the sugar you add) or other berries like blueberries or raspberries for a different taste.
How Can I Prevent Cracking in My Cheesecake?
Cracking can be a common issue with cheesecakes, but there are a few tricks to help keep your cheesecake smooth.
- **Bake slowly:** Bake at a lower temperature and avoid overmixing the batter.
- **Use a water bath:** Place your cheesecake pan in a larger pan filled with water to keep moisture in while it bakes.
- **Cool gradually:** After baking, let your cheesecake cool in the oven with the door slightly open, allowing it to cool slowly.
These steps will help you achieve a nice, crack-free cheesecake that looks as good as it tastes!
Cheesecake With Cranberry Topping
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups (150g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup (240ml) sour cream
- 2 tbsp all-purpose flour
For the Cranberry Topping:
- 2 cups (200g) fresh or frozen cranberries
- 3/4 cup (150g) granulated sugar
- 1/2 cup (120ml) water
- 1 tbsp fresh lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
How Much Time Will You Need?
This cheesecake will require about 20 minutes of prep time, 60 minutes to bake, and at least 4 hours to chill (preferably overnight for the best texture). So, plan ahead for a delicious dessert ready to impress!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture looks like wet sand. Next, press this mixture firmly into the bottom and up the sides of a 9-inch (23 cm) springform pan. Bake it in the oven for 10 minutes, then take it out and let it cool while you make the filling.
2. Make the Filling:
In a large bowl, use a hand mixer to beat the softened cream cheese on medium speed until it’s smooth and creamy. Gradually add in the sugar, mixing until fully combined, then stir in the vanilla extract. Now, add the eggs one at a time. Make sure to mix gently each time—overmixing can make your cheesecake crack. Finally, blend in the sour cream and flour until everything is smooth.
3. Bake the Cheesecake:
Pour your creamy filling over the cooled crust. Place the springform pan on a baking sheet (this makes it easier to handle) and bake in the preheated oven for about 50 to 60 minutes. You’re aiming for the edges to be firm while the center remains slightly jiggly. Once it’s done, turn off the oven and crack the door open a little. Let the cheesecake cool inside for about 1 hour to prevent cracking.
4. Chill the Cheesecake:
After cooling in the oven, remove the cheesecake and let it cool to room temperature. Once it’s cool, refrigerate it for at least 4 hours or overnight. This helps it set up perfectly!
5. Prepare the Cranberry Topping:
In a medium saucepan over medium heat, combine the cranberries, sugar, water, and lemon juice. Bring this mixture to a boil, then turn the heat down to a simmer. Cook for about 10 to 15 minutes, or until the cranberries burst and the mixture starts to thicken. If you want it thicker, stir in the cornstarch slurry and cook for another couple of minutes. Take it off the heat and let it cool.
6. Assemble and Serve:
Once your cheesecake is chilled and ready, remove it from the springform pan. Place it on a serving plate and generously spoon the cranberry topping over the cheesecake. If desired, top it with a few fresh herbs like rosemary or thyme for a beautiful touch. Slice, serve, and enjoy!
Enjoy your rich and creamy cheesecake topped with a vibrant, tart cranberry sauce—perfect for any occasion!
Can I Use Store-Bought Crust for This Cheesecake?
Absolutely! If you’re short on time, a store-bought graham cracker crust works well. Just skip the crust preparation step and follow the rest of the recipe as is.
What If I Don’t Have Sour Cream?
No problem! You can substitute sour cream with Greek yogurt, which will still give your cheesecake a creamy texture with a slight tang. You could also use buttermilk in a pinch, but reduce the amount to about 3/4 cup to maintain the consistency.
How Do I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze slices wrapped tightly in plastic wrap and foil for up to 3 months. Just remember to thaw in the fridge overnight before serving!
Can I Use Other Fruits for the Topping?
Definitely! Feel free to experiment with other fruits like blueberries, strawberries, or raspberries. Just adjust the sugar depending on the sweetness of the fruit, and follow a similar cooking method for the topping.
