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Cranberry Cheesecake
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
590 minutes
Indulgent cranberry cheesecake with zesty orange filling, finished with a stunning cranberry glaze. Ideal for a sophisticated Thanksgiving treat, garnished with sugared cranberries.
Ingredients:
  • 10 digestive biscuits (such as McVitie's®)
  • 5 tablespoons butter, melted
  • 2 tablespoons confectioners' sugar
  • 0.125 teaspoon salt
  • 2 (8 ounce) packages cream cheese, softened
  • 0.75 cup white sugar
  • 0.25 cup sour cream
  • 1 orange, zested
  • 0.33333334326744 cup white sugar
  • 0.5 cup water
  • 1 cup fresh cranberries
  • 0.25 cup white sugar
  • 0.25 cup water
  • 0.5 cup confectioners' sugar
  • 1 tablespoon orange juice
  • 1.5 teaspoons light corn syrup
  • 0.5 teaspoon vanilla extract
  • 0.25 teaspoon salt
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan and line the bottom with parchment paper.
  • Prepare the crust by pulsing cookies into fine crumbs in a food processor. Combine the crumbs with butter, confectioners' sugar, and salt until mixed. Press the mixture firmly into the bottom of the pan. Set the food processor aside to use later for the cranberry glaze.
  • Place the crust in the preheated oven and bake until firm, about 8 to 10 minutes. Once done, take the crust out and lower the temperature to 325 degrees F (165 degrees C). Allow the crust to cool as you prepare the filling.
  • Prepare the filling by mixing cream cheese and sugar until smooth. Then, add eggs, sour cream, vanilla, and orange zest, combining everything well while making sure to scrape the bowl's sides and bottom. Finally, spread the batter evenly over the crust.
  • Bake for 30 to 40 minutes until the center is soft but set. Allow the cheesecake to cool at room temperature for approximately 30 minutes.
  • As the cheesecake cools, gently simmer 1/3 cup of sugar and water in a small saucepan until the sugar dissolves. Transfer the syrup to a bowl and let it cool for 10 minutes before adding cranberries to coat them evenly.
  • Chill the cheesecake and cranberries coated in syrup for at least 8 hours, preferably overnight.
  • Prepare a baking sheet with parchment paper. Coat cranberries in 1/4 cup granulated sugar, then lay them out on the sheet to dry for 30 minutes to 1 hour.
  • While waiting, prepare the glaze by cooking cranberries, water, and sugar in a small saucepan. Gently crush cranberries and simmer until jam-like, around 8 minutes. Allow to cool slightly before blending with confectioners' sugar, orange juice, corn syrup, vanilla, and salt in a food processor until smooth.
  • Pass cranberry glaze through a fine-mesh sieve to remove solids. Spread over the cheesecake using a small offset spatula to create a smooth top. Decorate with sugared cranberries for an elegant finish.

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