NoBake Cranberry Cheesecake The Domestic Rebel

Cranberry Cheesecake Recipe Shugary Sweets

1 cup fresh or frozen cranberries. 1/3 cup granulated sugar. Step 1: Heat corn syrup in the microwave until warm. Step 2: Toss corn syrup with cranberries, making sure to allow excess corn syrup to drip off before tossing with sugar. Step 3: Place sugared cranberries on wax paper until set, about one hour.

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Prepare the cheesecake for baking. Beat the cream cheese and sugar in the bowl of a stand mixer until the mixture is smooth. Mix in the sour cream, vanilla, and salt until well-incorporated. Beat in the eggs one at a time, scraping down the sides of the bowl as needed.

NoBake Cranberry Cheesecake The Domestic Rebel

Set aside. In a small bowl, whisk together the graham cracker crumbs, brown sugar and melted butter until moistened. Press the graham cracker crust mixture evenly into the bottom of the pan. Freeze for 30 minutes. Meanwhile, in a small saucepan, add the orange juice and sprinkle the gelatin evenly over the juice.

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While the cheesecake is baking, make the cranberries for the sugared cranberries; In a sauce pan, place the 2 cups of water, 2 cups of sugar, and vanilla, and heat until the sugar is completely melted. Pour the fresh cranberries (washed) into the pan, and stir to mix. Turn off the heat, and set the pan aside to cool.

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Wrap foil securely around pan. Place on a baking sheet. In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes.

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Boil for 8-10 minutes until cranberries break down and sauce thickens, stirring often. Add it to a heat-safe bowl, then add 1 ½ cups to the bottom of your crust. Cheesecake Batter: Beat the cream cheese, sugar, and milk, then add in eggs one at a time. Next, add in sour cream, vanilla, flour, and orange zest.

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Do not overbeat. Mix in the rest of the ingredients with the cranberry sauce coming in last. Pour everything in the pan and then, swirl the sauce in with a knife. Bake in a water bath: Put the pan inside a bigger pan like a roasting pan. Add hot water until it reaches about half of the pan. Bake for about 40 to 50 minutes.

NoBake Cranberry Cheesecake The Domestic Rebel

Bake the crust at 325°F for 8 to 10 minutes. Allow the crust to cool completely before filling. While the crust bakes, start on the cranberry filling. Heat the cranberries, sugar, and water in a medium saucepan, and cook over low-medium heat until the cranberries pop and the mixture just begins to thicken.

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Make the cranberry compote. Add the cranberries, water, sugar, and orange zest to a medium, heavy-bottomed pot. Cover over medium heat, stirring frequently, for 10 minutes, until the cranberries have softened. Use a spoon to squish the cranberries open to form a thick gel-like texture. Set aside to cool completely.

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Stir in cranberry juice until smooth. Add cranberries. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove from the heat; set aside. Preheat oven to 325°. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan.

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Transfer the cheesecake to a preheated 325°F oven. Place a large baking pan filled with very hot water on the rack immediately below the cheesecake to create a faux water bath. Bake for 55-60 minutes until just set around the edges but still jiggly in the center. Cool. Turn off the oven and crack the door.

NoBake Cranberry Cheesecake The Domestic Rebel

In a small saucepan, heat the cranberries and granulated sugar until the cranberries soften. Mash the cranberries until a jam forms. Allow the jam to cool completely before moving on to the next step. Whip together the cream and sugar until stiff peaks form. Set aside.

Cranberry Cheesecake Recipe Shugary Sweets

Place the pan with the remainder of the cranberry filling in it, covered, in the refrigerator. While the cheesecake is baking, make the cranberries for the sugared cranberries; In a sauce pan, place the 2 cups of water, 2 cups of sugar, and vanilla, and heat until the sugar is completely melted. Pour the fresh cranberries (washed) into the pan.

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Combine the all-purpose flour, granulated sugar and salt in a bowl. Pour in the melted butter and mix to combine. Add 2/3 of the mixture to a 9" round spring-form pan and press into the bottom and sides. Tip: use the back of a measuring cup to press down and help make a smooth bottom.

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Over a medium heat, stir occasionally until the sugar dissolves and the syrup comes to a boil. Let this boil for about 2 minutes. Then remove and pour into a heatproof bowl, allowing to cool for about 10 minutes. Add the cranberries and rosemary to the syrup, stir to coat and allow to soak for 5 minutes.

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Cranberry Topping for Cheesecake. Combine cranberries, orange zest, sugar, brown sugar, almond extract, salt, and water in a heavy saucepan over medium heat. Bring to a boil, stirring constantly until cranberries begin to split open. Reduce heat to low and simmer for 6 to 7 minutes, stirring frequently, until sauce reaches a loose jammy.