Easy and Delicious Cranberry Cheesecake with spicy gingersnap crust makes for a vanilla and citrusy cheesecake! Its so easy to make and the best way to use up leftover cranberry sauce.
40ozcream cheesesoftened, at room temp, (5 packs of 8oz each)
½cupbuttermelted
1cupgranulated sugar
2tablespooncornstarch
1tablespoonvanilla extract
1cupsour cream
4largeeggs
1tablespoonorange juice
1tablespoonorange zest
homemade cranberry sauce (skip if using leftovers)
12ozcranberriesfresh or frozen
¼cupOrange Juice
1cupGranulated Sugar
½cupMaple Syrup
12 inchcinnamon stick
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INSTRUCTIONS
preheat the oven to 325 F. Place rack in the middle of the oven.
Add the gingersnap cookies to a food processor along with sugar, melted butter, ground cinnamon and salt. Pulse a few times until the crumbs form. Transfer this gingersnap crumb mixture to a 9-inch round springform pan lined with parchment paper. Use a measuring cup or a spatula to press the crumbs to the bottom of the pan.
Place this pan to the oven and bake for 10 min.
Beat Cream Cheese, Sugar and Sour Cream in a mixer over high speed until combined through. Beat in the eggs, one at a time. Add the vanilla, cornstarch, orange juice and orange zest. Beat for 2 min over low speed until combined. Do not over mix. Scrape down the sides of the bowl using a spatula and beat as necessary. Pour this cheesecake mixture over the prepared crust.
Make Waterbath: Fill a roasting pan about halfway through with hot boiling water. Wrap the Springform pan with aluminum foil to prevent the cheesecake from leaking. Cut two about 20 inches ling of foil and place them one on top of other, perpendicular to each other and just wrap around the springform pan. Place it in the waterbath. Bake for 1 hour 10 min. To check if the cheesecake is done, shake the big pan. It should be pretty much set only the center should be slightly jiggly.
Turn off the oven and leave the oven door open. Allow the cheesecake to cool in the oven until it comes down to room temp. (Doing this will prevent cracks)
After the cheesecake has come down to room temp, cover tightly with plastic wrap and refrigerate for at least 4-8 hours or overnight. This will allow the cheesecake to set perfectly. (Skip the last step if you are using leftover Cranberry Sauce)
To make the Cranberry Compote, combine fresh or frozen Cranberries with granulated sugar in a large mixing bowl, and set aside so that it releases some of the juices. Meanwhile combine Orange Juice, Sugar, Orange Zest, and Maple Syrup in a saucepan over medium low heat. Cook for 10 min over medium low heat until the sauce thickens and sticks to the back of the spatula. Add the Cranberries and cook for 5-7 min or until they begin to burst. Transfer this cranberry orange compote to a bowl and refrigerate for about 30 min.
Notes
Run a hot knife around the edge of the cheesecake and then remove the spring foam ring. Top the cheesecake with cranberry compote and mint leaves and serve.Top with Candied Cranberries: You can just coat the cranberries with granulated sugar and set them aside for about 20 min. Then re coat them in some more icing sugar and use them as a topping for your cranberry cheesecake.Use only a 9-10 inch large springform pan. Donot use an 8-inch springform pan as this has too much batter and shall not fit into a small pan.
Storage
Refrigerate: Store leftover cheesecake in an airtight container in the refrigerator for upto a week. You can store leftover cheesecake wrapped with cling film in the refrigerator for up to 3 days.Freeze: You can freeze leftover cranberry cheesecake. Its best if you freeze individual slices. Wrap each cheesecake slice with plastic wrap and freeze for up to 3 weeks.Thaw overnight in the refrigerator before serving.
Nutrition
Nutrition Facts
Orange Cranberry Cheesecake with gingersnap crust
Amount Per Serving
Calories 8367Calories from Fat 4896
% Daily Value*
Fat 544g837%
Saturated Fat 308g1925%
Trans Fat 3g
Polyunsaturated Fat 28g
Monounsaturated Fat 147g
Cholesterol 2219mg740%
Sodium 5486mg239%
Potassium 3668mg105%
Carbohydrates 786g262%
Fiber 18g75%
Sugar 609g677%
Protein 117g234%
Vitamin A 20435IU409%
Vitamin C 97mg118%
Calcium 1975mg198%
Iron 17mg94%
* Percent Daily Values are based on a 2000 calorie diet.
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