Cranberry Cheesecake
This festive no bake cranberry cheesecake combines a classic no bake cheesecake with a tangy cranberry sauce that's perfect for the holidays.
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand beaters or stand mixer
- food processor
Ingredients
For the cheesecake base
- 2 & ⅓ cups (250gms) Graham cracker crumbs
- 1 stick (½ cup/ 115gms) unsalted butter
For the cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ½ cup (110gms) white sugar
- 1 & ½ teaspoons vanilla essence
- 1 tablespoon lemon juice
- 1 cup (250mls) thickened cream
For the cranberry topping
- 2 x 12 ounce bags (1.5 lbs or 675gms total) frozen cranberries
- 2 tablespoons clemintine or mandarin juice
- ⅓ cup (75gms) granulated white sugar
- ¼ teaspoon all spice
- 3 tablespoons Grand Marnier
For the sugared cranberry decoration (optional)
- ½ of a 12 ounce bag (or 6 ounces/.375 lbs/170gms) frozen cranberries
- ½ cup sugar for the syrup
- ½ cup water
- 1 cup granulated sugar for coating
Instructions
To make the cheesecake base
- Line the springform cheesecake tin with parchment paper.
- Break the cookies into smaller pieces and blitz briefly in a food processor into crumbs.
- Melt the butter by adding to a microwave proof bowl and microwave for a minute or two, or in a pot on the stove.
- Pour the butter into the cookie crumbs and mix until it resembles fine bread crumbs.
- Pour into lined tin and press down to form the base. Do not press to firmly or your base may become to hard.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Beat the room temperature cream cheese briefly to soften it. Add the lemon juice, sugar and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
- In a separate bowl whip the cream until firm peaks form. Gently fold the whipped cream into the cream cheese mix until well combined.
- Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.
To make the cranberry topping
- Defrost: your cranberries if they are frozen. Otherwise wash if fresh.
- Blitz: the cranberries with an immerson blender, in a deep sided jug.
- Strain: the blitzed cranberries to remove the seeds and bits.
- Add: the strained cranberries to a pot on the stove.
- Juice: and measure the clemintine or mandarin juice.
- Add: the sugar, all spice, clementine juice and Grand Marnier to the cranberries.
- Cook: the cranberries for three to five minutes, untill thickened.
- Cool: and then chill in the fridge until needed.
To make the sugared cranberries
- Line: a large tray with parchment paper.
- Make: a simple syrup, by adding the sugar and water to a pot on the stove and boiling until the sugar is fully dissolved. Turn off the heat.
- Add: the cranberries to the syrup. Stir well.
- Spoon: the syrup coated berries onto the tray. Dry for one hour.
- Line: another large tray with parchment paper.
- Put: the sugar onto a large place and toss the cranberries in the sugar.
- Spoon: the sugar coated cranberries onto the tray. Dry for one hour.
To assemble the cheesecake
- NB The cranberry sauce and sugared cranberries are best added just before serving.
- Remove the cheesecake from the springform pan and carefully peel the parchment paper. Smooth the sides of the cheesecake with a spatula.
- Use a large sharp knife to carefully seperate the base of the cake from the parchment paper and transfer it to a serving plate or board.
- Just before serving spoon on the cranberry sauce and pile on the sugared cranberries. Happy Holidays!
Notes
Cake size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. You can use a wider springform tin if that's what you have. Your cheesecake will be flatter but it will still be delicious!
Cranberry sauce topping:
This recipe makes more than enough cranberry topping for the cheesecake, depending on how much you put on. If you have extra you can serve it on the side, or as a side for your other holiday dishes.
Storage:
The undecorated cheesecake:
In the fridge: for up to five days. In the freezer: wrap the whole cake or slice and store individual wrapped slices in the freezer for up to two months, but best eaten within a month for the best texture.The cranberry topping:
In the fridge: for up to five days in a covered container. In the freezer: in an airtight container for up to three months. Freeze in ice cubes then transfer into an airtight container or ziplock bag for easy individual servings.The sugared cranberries:
Best used within twenty-four hours. But can be stored at room temperature in a lined, airtight container, for up to three days. If the sugar starts to dissolve recoat in sugar and let them dry again.Nutrition
Serving: 12gCalories: 400kcalCarbohydrates: 69gProtein: 4gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 22mgSodium: 301mgPotassium: 124mgFiber: 2gSugar: 43gVitamin A: 309IUVitamin C: 17mgCalcium: 54mgIron: 2mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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