
Cranberry Cheesecake Dream: A Festive Delight with Sugared Cranberries
Cheesecake is a timeless dessert, but when you combine it with the tartness of cranberries and the festive sparkle of sugared cranberries, you elevate it to a whole new level of indulgence. This recipe for Cranberry Cheesecake with a Cranberry Glaze and Sugared Cranberries is perfect for holiday gatherings, special occasions, or simply when you want to treat yourself and your loved ones to something extraordinary. It’s a showstopper that not only looks stunning but tastes absolutely divine. The creamy, rich cheesecake base is perfectly complemented by the tangy cranberry glaze and the sweet, crunchy sugared cranberries, creating a symphony of flavors and textures that will leave everyone wanting more.
## The Perfect Cheesecake: A Step-by-Step Guide
Before diving into the cranberry elements, let’s ensure we have a solid foundation: the perfect cheesecake base. This recipe utilizes a classic graham cracker crust and a creamy filling that bakes up beautifully.
**Yields:** 12 servings
**Prep time:** 45 minutes
**Cook time:** 60-70 minutes
**Cooling time:** 6-8 hours (or overnight)
### Ingredients:
**For the Crust:**
* 1 ½ cups graham cracker crumbs (about 12 full graham crackers)
* 5 tablespoons (2 ½ ounces) unsalted butter, melted
* ¼ cup granulated sugar
**For the Cheesecake Filling:**
* 32 ounces (4 packages) cream cheese, softened to room temperature
* 1 ¾ cups granulated sugar
* 2 large eggs
* 2 large egg yolks
* 1 cup sour cream, at room temperature
* 2 teaspoons vanilla extract
* ¼ teaspoon salt
### Equipment:
* 9-inch springform pan
* Mixing bowls
* Electric mixer (stand or hand-held)
* Measuring cups and spoons
* Rubber spatula
* Aluminum foil (optional, for water bath)
* Large roasting pan (optional, for water bath)
### Instructions:
**Making the Crust:**
1. **Prepare the Pan:** Preheat oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan. You can also line the bottom with parchment paper for easier removal.
2. **Combine Ingredients:** In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly moistened.
3. **Press into Pan:** Press the mixture firmly and evenly into the bottom of the prepared springform pan. You can use the bottom of a measuring cup to help press it in firmly.
4. **Pre-bake the Crust:** Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (165°C).
**Making the Cheesecake Filling:**
1. **Beat Cream Cheese and Sugar:** In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar and beat until well combined, scraping down the sides of the bowl as needed. It’s crucial to ensure the cream cheese is at room temperature to avoid lumps.
2. **Add Eggs and Egg Yolks:** Beat in the eggs one at a time, followed by the egg yolks. Mix until just combined. Be careful not to overmix, as this can incorporate too much air and cause the cheesecake to crack.
3. **Incorporate Sour Cream and Vanilla:** Stir in the sour cream, vanilla extract, and salt until just combined. Again, avoid overmixing. The sour cream adds a tangy flavor and helps to create a smooth, creamy texture.
4. **Pour Filling into Crust:** Pour the cheesecake filling over the pre-baked graham cracker crust, spreading it evenly.
**Baking the Cheesecake (Water Bath Method – Recommended):**
The water bath method helps to ensure even baking and prevents the cheesecake from cracking.
5. **Prepare Water Bath:** Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped springform pan in a large roasting pan.
6. **Add Hot Water:** Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
7. **Bake:** Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle. A slight jiggle is good; it will continue to set as it cools.
**Baking the Cheesecake (Without Water Bath):**
If you choose to bake without a water bath, keep a close eye on the cheesecake to prevent over-baking.
5. **Bake:** Bake for 50-60 minutes, or until the edges are set and the center still has a slight jiggle.
**Cooling and Refrigerating:**
8. **Turn Off Oven and Cool:** Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. This allows the cheesecake to cool gradually and prevents cracking.
9. **Remove from Water Bath (if used):** Carefully remove the roasting pan from the oven and transfer the springform pan to a wire rack. Remove the foil.
10. **Cool Completely:** Let the cheesecake cool completely at room temperature for another hour.
11. **Refrigerate:** Cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, to allow it to fully set.
## The Tangy Cranberry Glaze: A Burst of Flavor
This cranberry glaze adds a beautiful color and a delightful tartness that complements the richness of the cheesecake. It’s easy to make and adds a festive touch.
**Yields:** Approximately 1 ½ cups
**Prep time:** 5 minutes
**Cook time:** 15 minutes
### Ingredients:
* 12 ounces fresh or frozen cranberries
* ¾ cup granulated sugar
* ½ cup water
* 1 tablespoon lemon juice
* 1 teaspoon cornstarch (optional, for a thicker glaze)
### Instructions:
1. **Combine Ingredients:** In a medium saucepan, combine the cranberries, sugar, and water.
2. **Cook:** Bring the mixture to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the mixture has thickened slightly.
3. **Add Lemon Juice:** Stir in the lemon juice.
4. **Thicken (Optional):** If you want a thicker glaze, dissolve the cornstarch in 1 tablespoon of cold water and stir it into the cranberry mixture. Simmer for another minute or two, until the glaze has thickened to your desired consistency.
5. **Cool:** Remove the saucepan from the heat and let the glaze cool slightly before using.
## Sugared Cranberries: A Sparkling Garnish
These sugared cranberries are not only beautiful but also add a delightful crunch and sweetness to the cheesecake. They’re incredibly easy to make and are a festive touch that will impress your guests.
**Yields:** Approximately 2 cups
**Prep time:** 10 minutes
**Dry time:** 2-3 hours
### Ingredients:
* 1 cup fresh cranberries
* ½ cup water
* ½ cup granulated sugar, plus more for coating
### Instructions:
1. **Make Simple Syrup:** In a small saucepan, combine the water and ½ cup of granulated sugar. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool slightly.
2. **Soak Cranberries:** Add the cranberries to the simple syrup and stir to coat. Let them soak for at least 1 hour, or up to 3 hours, stirring occasionally. The longer they soak, the more sugar they will absorb.
3. **Drain Cranberries:** Drain the cranberries in a colander, discarding the syrup.
4. **Coat with Sugar:** Spread a generous amount of granulated sugar on a plate or baking sheet. Roll the drained cranberries in the sugar, ensuring they are completely coated.
5. **Dry:** Place the sugared cranberries on a wire rack lined with parchment paper. Let them dry for 2-3 hours, or until the sugar coating is dry and hardened.
## Assembling the Cranberry Cheesecake Masterpiece
Now that all the components are ready, it’s time to assemble your Cranberry Cheesecake masterpiece.
1. **Release Cheesecake:** Carefully remove the cheesecake from the springform pan. Use a thin knife to loosen the edges of the cheesecake from the pan before releasing the sides.
2. **Pour Glaze:** Pour the cooled cranberry glaze over the top of the cheesecake, spreading it evenly. You can let some of the glaze drip down the sides for a more dramatic effect.
3. **Garnish with Sugared Cranberries:** Arrange the sugared cranberries on top of the glaze. You can create a simple border or a more elaborate design.
4. **Serve:** Slice and serve the Cranberry Cheesecake. Garnish each slice with a few extra sugared cranberries, if desired.
## Tips for Cheesecake Success
* **Use Room Temperature Ingredients:** This is crucial for a smooth and creamy cheesecake filling. Make sure your cream cheese, eggs, and sour cream are all at room temperature before you start.
* **Don’t Overmix:** Overmixing the cheesecake batter can incorporate too much air, which can cause the cheesecake to crack during baking. Mix until just combined.
* **Water Bath is Your Friend:** The water bath method helps to ensure even baking and prevents the cheesecake from cracking. It also creates a more moist and creamy texture.
* **Cool Gradually:** Cooling the cheesecake slowly in the oven after baking helps to prevent cracking.
* **Refrigerate Thoroughly:** Refrigerating the cheesecake for at least 6-8 hours, or preferably overnight, allows it to fully set and develop its flavor.
* **Make Ahead:** The cheesecake can be made 1-2 days in advance. Just keep it covered in the refrigerator until you’re ready to glaze and garnish it. The cranberry glaze and sugared cranberries can also be made ahead of time and stored separately.
* **Adjust Sweetness:** Adjust the amount of sugar in the cranberry glaze to your liking. If you prefer a tarter glaze, use less sugar.
* **Variations:** Experiment with different flavors and add-ins to the cheesecake filling. You could add a swirl of cranberry sauce, some chopped pecans or walnuts, or even a hint of orange zest.
## Serving Suggestions
This Cranberry Cheesecake is delicious on its own, but you can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce. It pairs perfectly with a cup of coffee, tea, or a glass of sparkling wine.
## Storage Instructions
Store leftover cheesecake in an airtight container in the refrigerator for up to 3-4 days. The sugared cranberries are best stored separately in an airtight container at room temperature to prevent them from becoming sticky.
## Nutritional Information (Approximate, per serving)
* Calories: 550-650
* Fat: 40-50g
* Saturated Fat: 25-30g
* Cholesterol: 200-250mg
* Sodium: 250-350mg
* Carbohydrates: 40-50g
* Sugar: 30-40g
* Protein: 8-10g
*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*
This Cranberry Cheesecake with Cranberry Glaze and Sugared Cranberries is a truly special dessert that is sure to impress. With its creamy texture, tangy flavors, and festive appearance, it’s the perfect treat for any occasion. So, gather your ingredients, follow these steps, and get ready to create a culinary masterpiece that will be the highlight of your dessert table! Enjoy!