No-Bake Vegan Cranberry Cheesecake
This fabulously festive cheesecake is not only vegan, but also paleo! We hope you enjoy! See the full recipe here:
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Gingersnap Cranberry Lime Pie
Gingersnap Cranberry Lime Pie
This Cranberry Lime Pie has a gingersnap cookie and walnut crust, a cranberry lime curd that is out of this world and topped with candied cranberries. Wow!
Adapted from Bon Appetit/Epicurious (link in printable recipe below).
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Ingredients
Crust:
4 oz gingersnap cookies about 18
1 cup walnuts
4 tbsp butter melted
3 tbsp light brown sugar
Filling:
1 12-ounce package fresh (or frozen, thawed) cranberries
1 1/2 cups sugar divided
3 large eggs
2 large egg yolks
1 tsp finely grated lime zest
1/2 cup fresh lime juice
1/8 tsp of kosher salt
3/4 cup butter room temperature, cut into small cubes
Instructions
Crust:
Preheat oven to 350°F. Pulse cookies in a food processor until finely ground, should be about 1 cup. Add the walnuts and pulse until finely ground. Add butter and brown sugar and pulse to combine.
Transfer crumb mixture to a deep 9 pie dish. Press firmly onto bottom and up sides of dish. Bake until firm and slightly darkened in color, 12–15 minutes. If crust slides down sides, gently press back up. Let cool.
Filling:
Remove 12 cranberries and set aside. Bring remaining cranberries, 1 cup sugar, and 1/4 cup water to a boil in a large saucepan over medium-high heat. Reduce heat and simmer until cranberries burst and most of the liquid evaporates, 12–15 minutes. Let cool. Purée in a blender until smooth.
Cook purée, eggs, egg yolks, lime juice, salt, 1/2 cup sugar, and lime zest in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula and scraping down sides of bowl often, until curd thickens and coats spatula, 8–10 minutes. Let cool until just warm.
Using an electric mixer on medium-high, beat curd, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture, about 5 minutes total. Scrape into crust and chill until firm, about 2 hours.
Topping:
Roll 12 reserved cranberries in a small bowl with about a tablespoon of corn syrup and dry them on a wire rack in the refrigerator for 30 minutes.
Toss the tacky dried cranberries in a bowl with 1/4 cup of sugar until the sugar is crusted all over. Serve topped on pie.
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Cranberry cheesecake tart recipe. Perfect Holiday recipe. Yummy!
#cranberry #cranberrytart #tarte
Shortbread tart with cranberry and cream cheese is the perfect cake for Holiday season. It looks insane and tastes even better! This is due to the shortcrust pastry, delicious creamy filling and sour cranberries. All the flavors go together perfectly and complement each other ideally. The cake tastes best when it is near room temperature. Then the soft shortbread dough almost melts in your mouth ????
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INGREDIENTS
Shortbread:
200g flour
110g butter
2 egg yolks
Pinch of salt
50g powdered sugar
Filling:
70g powdered sugar
1 tbs potato starch
1 tbs vanilla bean paste
200g cranberries
1 egg
227g cream cheese
Sparkling Cranberry Cheesecake Recipe! | Bake With Me Step by Step! The BEST Cheesecake EVER!
Sparkling Cranberry Cheesecake Recipe! | Bake With Me Step by Step! The BEST Cheesecake EVER!
December 10, 2020
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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
Preheat oven to 325 and grease a 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.
Wrap bottom of pan in aluminum foil and place on a baking sheet. Pour filling over crust. Bake until center of cheesecake only slightly jiggles, about 1 hour and 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove foil and refrigerate cheesecake in pan until firm, at least 5 hours or up to overnight .
Meanwhile, make the sugared cranberries: In a medium saucepot over medium heat, combine water, orange juice and 1/2 cup sugar. Stir until sugar is dissolved, about 3 or 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 and serve!
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Cranberry Cheesecake Recipe
Cranberry Cheesecake Recipe.
Ingredients:
8 oz (227g) Cream Cheese
3 Tbsp Sour Cream
1 Egg
1 1/2 Tbsp Unsalted Butter
2 oz (57g) Biscuits
1/4 Cup Sugar
1 Tsp Sugar
1 Tsp Corn Starch
1/4 Tsp Flour
1/4 Tsp Vanilla Extract
Cranberry Jam (1 Tbsp)
Vegetable Oil (1/4 Tsp)
Preparations:
1- Crack/grind the biscuits.
2- Wrap aluminum foil around a springform pan or two (depending on the size) as shown in the video.
3- Grease the springform pans with vegetable oil.
Directions: for details visit
Cheesecake is believed to be originated in Greece. It’s made with fresh cheese and comes in variety but almost all of which in US and Canada are prepared by cream cheese.
One serving (3.5 oz / 100g) of Cranberry Cheesecake contains 12 percent …Read More
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How to Make Cranberry Cheesecake Recipe~ Major Violife Cream Cheese FAIL!
Check out my newest rendition of my holiday favorite, the Cranberry Cheesecake! With a major FAIL all caught on camera! Beware of Violife Cream Cheese when baking!!
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