Delicious Cranberry Cheesecake Recipe

Ingredients

• 10 digestive biscuits (such as McVitie's®)
• 5 tablespoons butter, melted
• 2 tablespoons confectioners' sugar
• 0.13 teaspoon salt
• 2 (8 ounce) packages cream cheese, softened
• 0.75 cup white sugar
• 3 large eggs
• 0.25 cup sour cream
• 2 teaspoons vanilla extract
• 1 orange, zested
• 0.33 cup white sugar
• 0.5 cup water
• 1 cup fresh cranberries
• 0.25 cup white sugar
• 1 cup fresh cranberries
• 0.25 cup water
• 2 tablespoons white sugar
• 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

1. Preheat your oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan and line the bottom with a parchment paper circle for easy removal.
2. To create the crust: Pulse cookies into fine crumbs using a food processor. Combine crumbs, melted butter, confectioners' sugar, and salt until well mixed. Press the mixture firmly into the bottom of the prepared pan. Rinse the food processor and set aside for later use in making the cranberry glaze.
3. Bake the crust in the preheated oven until it becomes firm, approximately 8 to 10 minutes. Remove the crust from the oven and reduce the oven temperature to 325 degrees F (165 degrees C). Allow the crust to cool completely while you prepare the cheesecake filling.
4. For the cheesecake filling: In a mixing bowl, beat cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the eggs, sour cream, vanilla extract, and orange zest. Mix until everything is thoroughly combined, scraping down the sides and bottom of the bowl as needed. Gently spoon the batter evenly over the cooled crust.
5. Bake until the filling is set with a slight jiggle in the center, around 30 to 40 minutes. Allow the cheesecake to cool to room temperature for about 30 minutes.
6. While the cheesecake cools, combine 1/3 cup of granulated sugar and water in a small saucepan. Bring the mixture to a gentle simmer over medium-low heat, stirring until the sugar is completely dissolved. Pour the syrup into a bowl and let it cool for 10 minutes. Add the cranberries and stir gently to coat them evenly with the syrup.
7. Refrigerate the cheesecake and the syrup-coated cranberries for at least 8 hours or overnight to allow the flavors to meld and the cheesecake to set completely.
8. Line a rimmed baking sheet with parchment paper to prevent sticking. Place 1/4 cup of granulated sugar in a shallow bowl. Drain the syrup-coated cranberries, then roll them in the sugar until they are fully coated. Arrange the sugared cranberries on the prepared baking sheet and allow them to dry completely, which should take about 30 minutes to 1 hour.
9. In the meantime, prepare the glaze: In a small saucepan, combine the cranberries, water, and granulated sugar. Simmer the mixture, gently crushing the cranberries, until it reaches a jam-like consistency, about 8 minutes. Let it cool slightly before transferring it to the food processor. Add the confectioners' sugar, orange juice, corn syrup, vanilla extract, and salt. Process until the glaze is completely smooth.
10. Strain the cranberry glaze through a fine-mesh sieve to remove any solids. Discard the solids. Pour the strained glaze over the chilled cheesecake, smoothing it evenly across the top with a small offset spatula. Garnish the cheesecake with the prepared sugared cranberries before serving.

Nutrition

• Calories: 448 kcal
• Fat Content: 26 g
• Fiber Content: 1 g
• Sugar Content: 40 g
• Sodium Content: 369 mg
• Protein Content: 6 g
• Cholesterol Content: 123 mg
• Carbohydrate Content: 48 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g