Cranberry Mascarpone Cheesecake Recipe

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
• 0.5 cup Sugar In The Raw®
• 0.5 cup Stevia In The Raw®
• 1 (12 ounce) package fresh cranberries

Instructions

1. Preheat your oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. Wrap the pan with a triple layer of foil, ensuring it covers the entire outside.
2. In a medium bowl, mix together cookie crumbs, sugar, stevia, and melted butter. Press the mixture firmly into the bottom and 1 inch up the sides of the prepared pan. Bake for about 15 minutes, or until set. Allow to cool completely.
3. Reduce the oven temperature to 325 degrees F.
4. In a large bowl or using a stand mixer with the paddle attachment, beat cream cheese, mascarpone, sugar, stevia, eggs, vanilla extract, and orange zest until the mixture is smooth and fully combined. Pour the batter into the prepared crust.
5. Place the springform pan inside a larger roasting pan. Carefully pour scalding hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for approximately 1 hour and 10 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
6. Carefully remove the cheesecake from the water bath and remove the foil. Let the cheesecake cool completely at room temperature. Then, refrigerate for a minimum of 24 hours, and up to 48 hours, to allow it to set properly.
7. In a medium saucepan, combine orange juice, sugar, and stevia. Bring the mixture to a boil, then stir in the cranberries. Simmer, stirring occasionally, for 10 to 15 minutes, or until the sauce becomes thick and glossy. Transfer the cranberry sauce to a wide, shallow pan and refrigerate until completely chilled.
8. Just before serving, evenly spread the chilled cranberry sauce over the top of the cheesecake.

Nutrition

• Calories: 537 kcal
• Fat Content: 38 g
• Fiber Content: 2 g
• Sugar Content: 32 g
• Sodium Content: 265 mg
• Protein Content: 9 g
• Cholesterol Content: 161 mg
• Carbohydrate Content: 46 g
• Saturated Fat Content: 21 g
• Unsaturated Fat Content: 0 g