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Decadent Cranberry Cheesecake with Cranberry Swirl and Sugared Cranberries

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A creamy cheesecake adorned with a vibrant cranberry swirl and sugared cranberries, perfect for festive gatherings.

Ingredients

Scale
  • 2 cups Fresh Cranberries
  • 1 cup Granulated Sugar (for cranberry mixture)
  • 1/2 cup Water (for cranberry mixture)
  • 1 pinch Salt (for cranberry mixture)
  • 1.5 cups All-Purpose Flour
  • 1 teaspoon Salt (for crust)
  • 1/2 cup Granulated Sugar (for crust)
  • 1/2 cup Unsalted Butter (Melted, for crust)
  • 16 oz Full Fat Cream Cheese
  • 15 oz Full Fat Ricotta Cheese
  • 1 cup Granulated Sugar (for filling)
  • 3 large Eggs
  • 2 teaspoons Vanilla Extract
  • Zest of 1 Lemon
  • 2 tablespoons Fresh Lemon Juice
  • 1/4 cup Unsalted Butter (Melted, for filling)
  • 1.5 cups Granulated Sugar (for sugared cranberries)
  • 1/2 cup Water (for sugared cranberries)
  • 2 cups Fresh Cranberries (for sugared cranberries)
  • 1 pinch Salt (for sugared cranberries)

Instructions

  1. Prepare the Cranberry Mixture: In a saucepan, combine 2 cups fresh cranberries, 1 cup granulated sugar, 1/2 cup water, and a pinch of salt. Cook over medium heat, stirring occasionally until the cranberries burst, about 10–15 minutes. Remove from heat and set aside to cool.
  2. Make the Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine 1.5 cups all-purpose flour, 1 teaspoon salt, and 1/2 cup granulated sugar. Gradually stir in 1/2 cup melted unsalted butter until crumbly. Press this mixture evenly into the bottom of a springform pan. Bake for 15 minutes until lightly golden. Remove and let cool.
  3. Create the Cheesecake Filling: In a large bowl, beat 16 oz cream cheese and 15 oz ricotta cheese until smooth. Add 1 cup granulated sugar and blend. Mix in 3 large eggs, 2 teaspoons vanilla extract, zest of 1 lemon, 2 tablespoons fresh lemon juice, 1/4 cup melted unsalted butter, a pinch of salt, and 1.5 cups granulated sugar. Mix carefully until just combined.
  4. Assemble the Cheesecake: Pour half of the cheesecake filling over the crust. Gently swirl in the cooled cranberry mixture to create a marbled effect. Pour the remaining filling on top and spread evenly.
  5. Bake the Cheesecake: Reduce oven temperature to 325°F (163°C). Bake for 60 to 75 minutes, or until the center jiggles slightly. Cool in the pan for 30 minutes, then refrigerate for several hours to set completely.
  6. Prepare the Sugared Cranberries: In a small saucepan, heat 1/2 cup water and 1.5 cups granulated sugar to form a simple syrup. Remove from heat, add 2 cups fresh cranberries, and let sit for several hours. Roll cranberries in granulated sugar for coating.

Notes

Serve with whipped cream and fresh mint. Leftovers can be refrigerated for 3 to 5 days or frozen for up to 2 months.

Nutrition

Find it online: https://cookingwithmayaa.com/cranberry-cheesecake-cranberry-swirl-sugared-cranberries/

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