Ingredients
Method
Cranberry Sauce
- In a medium saucepan, combine the cranberries, sugar, orange juice, and orange zest. Bring to a simmer over medium heat, stirring occasionally.
- Cook for about 15 minutes, until the cranberries have burst and the mixture turns thick and saucy.
- Press the sauce through a fine-mesh sieve with the back of a spoon or spatula to remove the skins and seeds, collecting the smooth sauce in a bowl.
- Refrigerate the sauce for at least 1 hour, or until completely cool and slightly thickened.
Crust
- Preheat oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Firmly press the crumb mixture into an even layer on the bottom of a 9-inch or 8-inch springform pan.
- Bake the crust for 15 minutes, then set it aside to cool completely. If you prefer a no-bake crust, place the pan in the freezer while you prepare the filling.
Cheesecake
- Pour 2 tablespoons of cold water into a small bowl and sprinkle the gelatin evenly over the top. Stir quickly, then let it sit for 5 minutes to bloom.
- Add 2 tablespoons of hot water to the bowl and stir until the gelatin is completely dissolved. Set aside to cool slightly.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer for about 3 minutes, until light, fluffy, and free of lumps.
- Scrape down the sides and bottom of the bowl with a rubber spatula so all the cream cheese is whipped evenly.
- Pour in the sweetened condensed milk, lemon juice, and the dissolved gelatin mixture. If the gelatin has firmed up, warm it in the microwave for 5 seconds and stir again before adding.
- Mix on low speed until everything is fully incorporated and the filling is smooth, scraping the bowl again as needed.
- The batter will be fairly liquid; leave it at room temperature while you begin assembling.
To Assemble
- Pour half of the cheesecake filling into the pan over the cooled crust, spreading it into an even layer.
- Drop about 1/3 cup of cranberry sauce in dollops over the filling, then run a butter knife through it to create a swirl.
- Carefully pour the remaining cheesecake filling on top, covering the first layer.
- Spoon another 1/2 cup of cranberry sauce over the surface and swirl it gently with a knife for a marbled effect.
- Tap the pan firmly on the counter two or three times to release air bubbles and even out the top.
- Refrigerate the cheesecake for at least 6 hours, or overnight, until fully set.
- Once set, run a thin knife around the inside edge of the pan, then release and remove the springform collar. Serve chilled.
Whipped Cream
- In a chilled bowl, whip the heavy cream on medium-high speed, gradually adding the powdered sugar, until stiff peaks form, about 2 minutes.
- Transfer the whipped cream to a piping bag fitted with a large star tip.
- Pipe decorative swirls on top of the cheesecake. Garnish with sugared cranberries, fresh rosemary, or extra orange zest if you like.
Nutrition
Notes
Use full-fat block cream cheese, not whipped or reduced-fat, so the filling sets properly.
The gelatin must be fully dissolved; if you see grains, heat it briefly in the microwave in 5-second increments.
For sugared cranberries, briefly coat 1 cup fresh cranberries in syrup, dry them on a rack for about 2 hours, then roll in granulated sugar.
Baking the crust helps it hold together when slicing, but you can skip it and freeze the crust for 15 minutes instead.
The cheesecake needs at least 6 hours to chill; overnight gives the cleanest slices and better flavor.
Store leftovers in the refrigerator for up to 4 days. Freeze the cheesecake (without toppings) for up to 2 months.
Run a hot, dry knife around the pan before releasing to prevent sticking and cracking.