Description
This Valentine’s Cranberry Cheesecake is a decadent dessert that combines a creamy cheesecake base with a sweet and tart cranberry topping. It’s the perfect dessert for a romantic occasion or to impress your loved ones with a beautiful, festive treat.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 tbsp all-purpose flour (optional, for a firmer texture)
For the Cranberry Topping:
- 2 cups fresh cranberries (or frozen)
- 1/2 cup orange juice
- 1/2 cup granulated sugar
- 1 tsp orange zest (optional, for extra flavor)
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Use the back of a spoon to pack it tightly.
- Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Add the vanilla extract, and then add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and flour (if using). Mix until fully combined and smooth.
- Pour the cheesecake batter onto the cooled crust in the springform pan, spreading it evenly.
- Bake the Cheesecake:
- Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools).
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- After an hour, remove the cheesecake from the oven and let it cool completely on the counter. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
- Prepare the Cranberry Topping:
- While the cheesecake is cooling, prepare the cranberry topping.
- In a medium saucepan, combine the cranberries, orange juice, sugar, and orange zest (if using).
- Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 10-12 minutes, or until the cranberries burst and the sauce thickens.
- Let the cranberry topping cool to room temperature before spreading it on top of the chilled cheesecake.
- Assemble the Cheesecake:
- Once the cheesecake has fully chilled, spread the cranberry topping evenly over the top of the cheesecake.
- Use a spatula to smooth it out if necessary. Refrigerate the cheesecake for another 30 minutes to allow the topping to set.
- Serve and Enjoy:
- Carefully release the cheesecake from the springform pan and transfer it to a serving platter. Slice and serve, and enjoy this sweet and tart dessert with your loved ones!
Notes
- Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Cranberry Sauce Variation: You can adjust the sweetness of the cranberry topping by adding more or less sugar depending on how tart you like it.
- Garnishing: For an extra touch, you can garnish the cheesecake with fresh cranberries, mint leaves, or a drizzle of chocolate sauce.
- Freezing: If you want to make the cheesecake ahead of time, you can freeze it (without the cranberry topping) for up to 2 months. Thaw in the refrigerator overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes (including cooling time)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 29
- Sodium: 60mg
- Fat: 24g
- Saturated Fat: 14
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg