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Cranberry Mascarpone Cheesecake
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
1540 minutes
Baked cheesecake with luscious orange-cranberry sauce and creamy mascarpone.
Ingredients:
  • Cooking spray
  • 1.5 cups chocolate cookie crumbs
  • 5 tablespoons Sugar In The Raw®
  • 2 tablespoons Stevia In The Raw®
  • 4 tablespoons butter, melted
  • 1 pound cream cheese, softened
  • 1 pound mascarpone cheese
  • 0.5 cup Sugar In The Raw®
  • 0.5 cup Stevia In The Raw®
  • 4 large eggs
  • 2 teaspoons vanilla
  • Finely grated zest of 1 orange
  • 1 cup freshly squeezed orange juice
  • 1 (12 ounce) package fresh cranberries
Instructions:
  • Preheat your oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray and securely wrap it with a triple layer of foil, making sure it reaches up the sides of the pan.
  • Mix cookie crumbs, sugar, stevia, and butter in a medium bowl. Press into pan, forming a crust on the bottom and 1 inch up the sides. Bake for about 15 minutes until set. Allow to cool completely.
  • Reduce oven heat to 325°F.
  • Combine cream cheese, mascarpone, sugar, stevia, eggs, vanilla, and orange zest in a large bowl or stand mixer with paddle attachment. Beat until smooth and creamy, then transfer to the pan.
  • Set the pan in a spacious roasting pan with tall sides. Fill with enough boiling hot water to reach halfway up the sides of the pan. Bake for approximately 1 hour and 10 minutes, until the cheesecake edges are firm but the center remains slightly jiggly.
  • Gently lift the cheesecake from the water bath, peel off the foil, and allow it to cool fully at room temperature. Chill in the refrigerator for 24 to 48 hours.
  • Combine orange juice, sugar, and stevia in a saucepan and bring to a boil. Stir in cranberries and simmer until thick and glossy, stirring occasionally for 10 to 15 minutes. Transfer mixture to a wide, shallow pan and refrigerate until completely cool.
  • Garnish the cheesecake with a layer of cranberry sauce before serving.

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