Cranberry Cheesecake
TUTTI-DOLCI.COM
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Baked
cranberry cheesecake
is everything you could want in a holiday dessert: bright, sweet, tart, creamy, and a total showstopper!
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Make crust:
Whisk together graham cracker crumbs, granulated sugar, and salt in a medium bowl.
Step 1
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Add melted unsalted butter to the bowl.
Step 2
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Mix until completely incorporated and mixture comes together in large pieces.
Step 3
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Press graham cracker crust firmly across bottom and 1/2-inch up sides of prepared pan. Pack tightly with a measuring cup.
Step 4
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Par-bake crust
at 350°F for 10 to 11 minutes, until light golden and set. Cool for 30 minutes. Reduce oven temperature to to 300°F.
Step 5
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Make filling:
Place cubed cream cheese, sugar, arrowroot starch, and salt in a large mixer bowl.
Step 6
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Mix on low speed for 1 minute. Scrape down the bowl with a rubber spatula.
Step 7
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Add room temperature sour cream and vanilla extract.
Step 8
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Mix on low speed for 30 seconds, then scrape down the bowl.
Step 9
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Add eggs one at a time, mixing in each egg on low speed just until combined, about 10 seconds.
Step 10
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Scrape down the bowl with a spatula after each egg.
Step 11
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Pour cheesecake batter over the graham cracker crust and smooth top with an offset spatula.
Step 12
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Bake cheesecake
at 300°F for 60 to 65 minutes. Gradually cool in the oven for 75 minutes, then cool on a wire rack for 1 hour. Chill overnight.
Step 13
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Make cranberry topping:
Combine cranberries, orange zest, sugar, brown sugar, almond extract, salt, and water in a heavy saucepan.
Step 14
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Bring to a boil, stirring constantly until cranberries begin to split open.
Step 15
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Simmer for 6 to 7 minutes, stirring frequently, until sauce reaches a loose jammy consistency and coats the back of a spoon.
Step 16
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Assemble:
Top cheesecake with cranberry sauce and pipe whipped cream around the edges. Top with sugared cranberries, if desired.
Step 17
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The perfect make-ahead holiday dessert!
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