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

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

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