Cranberry Cheesecake - Episode 290 - Baking with Eda
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Serves: 8 - Prep time: 30 minutes - Cook time: 50 minutes - Total time: 1 h 20 minutes
Ingredients
200 g country cookies or speculoos, crushed
50 g butter, melted
3 eggs
150 g white sugar
600 g cream cheese
50 ml lemon juice or orange juice
1 tsp vanilla extract
Top
250 g cranberries, frozen
2 tbsp white sugar
100 ml orange juice
Instructions
1. Preheat the oven to 175C(347F) and grease a Ø 24 cm round cake tin with butter or non stck spray.
2. In a medium bowl, combine the crushed cookies and melted butter. Spread over the greased cake tin press down wit a spatula. Set aside.
3. In a medium mixing bowl, beat the eggs and sugar. Add the cream cheese and whisk until smooth. Stir in the lemon or orange juice and vanilla extract. Pour over the crushed cookies and place in preheated oven. Bake for about 50 minutes. Remove from oven and allow to cool for about 45 minutes.
4. Meanwhile, make the cranberry sauce. In a medium saucepan, stir together the frozen cranberries, orange juice and sugar. Simmer for about 25 minutes over medium heat. Stir occasionally. Remove form heat and allow to cool.
5. Remove the cake tin. Pour the cranberry sauce over the top of the cooled cheesecake. Place the cheesecake in refrierator for at least 5 hours.
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Cranberry Swirl Mini Cheesecakes | 12 Day of Christmas Baking | Day Six
12 Days Of Christmas Baking
It’s day six of the “12 Days of Christmas Baking” series and I’m excited to share with you my cranberry swirl mini cheesecake recipe. Let me tell you, this is one for the books. A crunchy graham crust, with a fluffy cream cheese filling that’s topped with a spice filled cranberry swirl?! Okay my mouth is watering.
The flavours are perfectly balanced.
Ingredients
Crust
1 cup crushed graham crackers
3 tbsp butter
1/2 tsp salt
Cranberry sauce
1 can cranberry jelly
1/4 cup orange juice
2 tbsp lemon juice
1/4 tsp cloves
3/4 tsp ginger
2 tsp cinnamon
3 tbsp white sugar
2 tbsp cornstarch
3 tbsp water
Cream cheese filling
12 ounces cream cheese
1/2 cup white sugar
1 egg
2 tsp vanilla
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Mini Cranberry Cheesecakes - Savory
This portable dessert is great for taking to any holiday potlucks or dinners. Plus, you can bake them up to 2 days ahead and spoon on the topping before serving. Get the full recipe at Visit our website for more recipes, videos and tips.
Sparkling Cranberry Cheesecake | Delish
Get the full recipe from Delish:
INGREDIENTS
FOR THE CHEESECAKE
Cooking spray, for pan
3 8-oz. bars cream cheese, softened
1 c. sugar
3 large eggs
1/4 c. sour cream
Zest of 1 large orange
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
FOR THE CRUST
1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. brown sugar
1/2 tsp. cinnamon
pinch of kosher salt
FOR THE CRANBERRIES
1/2 c. water
2 tbsp. orange juice
1 1/2 c. sugar, divided
1 c. fresh cranberries
DIRECTIONS
1. Preheat oven to 325º and grease an 8 or 9 springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer, beat cream cheese and sugar. Add eggs, one at a time, then sour cream, orange zest, flour, vanilla, and salt.
Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, cinnamon and salt. Press mixture into prepared pan.
2. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan.
3. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
4. Meanwhile, make the sugared cranberries: In a medium sauce pot over medium heat, combine water, orange juice, and 1/2 cup sugar. Stir until sugar is dissolved, 3-4 minutes. Add in cranberries and toss until fully coated. Transfer onto parchment paper and let cool, about 15 minutes. When cool, toss in remaining sugar and top cheesecake. Serve.
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Cranberry Swirl Cheesecake Recipe Demonstration - Joyofbaking.com
Recipe here:
Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cranberry Swirl Cheesecake.
A red and white Cranberry Swirl Cheesecake is perfect for the Christmas season. It combines two American favorites, New York Style Cheesecake and cranberry sauce. But we're going to do something a little different with the cranberry sauce. Instead of serving it on the side, or just pouring it on top, we're going to make pretty swirls with it. Of course, all cheesecakes need a crust, and in my mind nothing beats the grainy texture and sweet taste of a graham cracker crust.
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