Sparkling Cranberry Cheesecake Recipe

Team Foodhall

What you need:
For the cheesecake –
Cream cheese – 3 cups, softened
Sugar – 1 cup
Eggs – 3, large
Sour cream – 1/4 cup
Zest of 1 large orange
All-purpose flour – 2 tbsp
Pure vanilla extract – 1 tsp
Salt – 1/2 tsp
Cooking spray, for pan

For the crust –
Digestive biscuits – 1 packet, finely crushed
Butter – 5 tbsp, melted
Brown sugar – 1/4 cup
Cinnamon – 1/2 tsp
Salt, a pinch

For the cranberries –
Water – 1/2 cup
Orange juice – 2 tbsp
Sugar – 1 1/2, divided
Fresh cranberries – 1 cup

Method:
1. Preheat oven to 180º C and grease an 8″ or 9″ springform pan with cooking spray. To make cheesecake filling, beat cream cheese and sugar, in a large bowl using a hand mixer. Add eggs, one at a time, then sour cream, orange zest, flour, vanilla, and salt

2. To make crust, mix together digestive biscuit crumbs, melted butter, brown sugar, cinnamon and salt, in a large bowl. Press mixture into prepared pan

3. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until centre of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight

4. Meanwhile, to make the sugared cranberries, combine water, orange juice, and 1/2 cup sugar in a medium saucepan over medium heat. Stir until sugar is dissolved for 3-4 minutes. Add in cranberries and toss until fully coated. Transfer onto parchment paper and let cool, for about 15 minutes. When cool, toss in remaining sugar and top cheesecake. Serve

Related Recipes


‘Tis the season… for strawberries!