This cranberry swirl cheesecake is going to become your new favorite winter dessert. You will love the tangy cranberry sauce swirled into the creamy, airy cheesecake creating an amazing harmony of flavors.
Last Thanksgiving, I was in charge of desserts and decided to make a cheesecake. Since I was preparing a pumpkin pie, I wanted to explore a different flavor profile. Then it hit me- why not swap the traditional strawberry or raspberry swirl for a cranberry one? Over the past year, I have experimented with various methods to achieve the perfect cranberry swirl cheesecake.
Cranberry Perfection
This cheesecake needed a bold cranberry flavor without being overly tart or sweet. Cranberries naturally have a lot of pectin in them which help them thicken beautifully when cooked—no need for additional thickeners. To enhance the cranberry flavor I added some orange zest. This created a vibrant blend of tangy and sweet to complement the creamy cheesecake base.
How to Make a Cranberry Swirl Cheesecake
There are three components to prepare for this cheesecake: the crust, the cheesecake filling, and the cranberry sauce. The cranberry sauce conveniently can be made ahead and kept in the fridge for 1-2 days.
Cranberry Sauce:
Bring the ingredients to a simmer, cooking until the cranberries begin to burst and the sauce thickens.
Strain the mixture through a fine-mesh sieve to remove any solids and let it cool completely before using.
Graham Cracker Crust
Using a food processor fitted with the blade attachment, pulse the graham crackers until they form a fine crumb. Add the melted butter and process until evenly combined. Press the crumb mixture into the bottom of the springform pan, creating an even layer.
Cheesecake filling:
Years ago, while working in the bakery section of a local brewery, I learned the secret to creating a light, airy cheesecake: the food processor. The blade efficiently blends all the ingredients into a smooth batter without over mixing, which is key to the perfect texture.
In the food processor, combine the cream cheese, sugar, salt and sour cream Process until smooth.
Add the eggs and the vanilla to the cream cheese mixture. Pulse until just combined.
In a small bowl, mix 1/2 cup of the cheesecake batter with the cranberry sauce until fully combined.
Assemble the Cheesecake
Pour about half the cheesecake batter in the springform pan over the crust. Drop spoonfuls of cranberry sauce over top of the first layer of cheesecake.
Pour the remaining cheesecake batter over the cranberry dots and spreading it evenly. Place small scoops of cranberry sauce on the top of the final cheesecake layer
Using a thin knife or a skewer, swirl the cranberry sauce into the cake. Make sure swirl deeply create a
beautiful, layered swirl effect throughout the cheesecake.
No More Cracked Cheesecakes
Cracks in a cheesecake are often caused by over baking or rapid cooling. There are several techniques you can take to prevent them. And remember, even if cracks appear, a topping like a chocolate ganache or Homemade Whipped Cream can hide the cracks while ensuring the dessert still tastes amazing.
- Use a Water Bath: A water bath (bain marie) creates steam as the cheesecake cooks in the oven preventing cracks and ensuring a smooth texture. Tightly wrap your springform pan in foil to keep water out. Place the foil wrapped pan in a roasting pan in the preheated oven. Add boiling water into the roasting pan until is 1-2 inches deep depending roasting pan’s size.
- Cook Low and Slow: Baking at a low temperature for a longer time ensures the batter cooks evenly and prevents over baking.
- Watch for the Jiggle: The cheesecake is ready when the edges are set, but the center still jiggles slightly when gently shaken. Residual heat will finish cooking the center as the cheesecake cools.
- Slowly Cool: Rapid cooling can cause cracks. After the cheesecake reaches the desired jiggle, turn off the oven and crack the door open with a wooden spoon. Let it cool in the oven for 1–2 hours. Move the cheesecake to the counter to cool completely before refrigerating.
- Let it Chill: Cheesecakes need time to set in the fridge—overnight is best for achieving the perfect texture.
Tips and Tricks for a Perfect Cheesecake
- Start with Room-Temperature Ingredients: Ensure all ingredients, especially the cream cheese, are softened to room temperature. This prevents lumps and ensures a smooth batter.
- Use a Food Processor: For the perfect lump free, airy texture use a food processor to blend the ingredients.
- Bake Low and Slow: Cheesecakes thrive with a slow bake at a low temperature to achieve a creamy consistency.
- Add Batter to the Cranberry Sauce: Mixing a small amount of cheesecake batter into the cranberry sauce creates a smoother swirl while maintaining its bold flavor.
- Cool Gradually: Let the cheesecake cool slowly to avoid cracks. The carryover heat will finish cooking the center without over baking.
- Cover Any racks: If cracks appear, don’t worry. A topping like chocolate ganache or Homemade Whipped Cream will cover any imperfections and your cheesecake will still taste amazing.
How to Store a Cranberry Swirl Cheesecake
Cheesecake is best prepared at least a day before serving to allow it to cool and set properly. Store the cheesecake, covered, in the refrigerator for up to 5 days. Cheesecakes also freeze wonderfully. Wrap it in plastic wrap then foil then freeze for up to 3 months. Thaw overnight in the fridge before serving.
Cranberry Swirl Cheesecake
Equipment
- 9 inch Springform Pan
- Food Processor
Ingredients
Cranberry Sauce
- 12 ounces fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 teaspoon orange zest
Graham Cracker Crust
- 10 Graham Crackers
- 4 tablespoons unsalted butter melted
Cheesecake Filling
- 32 ounces cream cheese room temperature
- 1 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup sour cream room temperature
- 4 eggs room temperature
- 1 teaspoon vanilla
Instructions
Cranberry Sauce
- Cook the Sauce: In a small saucepan, combine cranberries, sugar, water, and orange zest. Bring to a boil and then simmer until the cranberries burst and the sauce thickens, stirring occasionally.
- Strain: Press the sauce through a fine mesh strainer to remove the solids.
- Cool: Let the sauce cool completely. It can be made 1–2 days ahead and stored in the fridge.
Graham Cracker Crust
- Prep the pan: Wrap the springform pan tightly in foil to prevent water from seeping in. Use two pieces in an X shape for complete coverage.
- Make Crumbs: In the food processor, pulse the graham crackers into a fine crumb.
- Add Butter: Pour in the melted butter and pulse until the well combined.
- Press: Evenly press the crumb mixture to across the bottom of the prepared pan. Set aside.
Cheesecake Filling
- Cream Cheese Mixture: In a food processor, blend the cream cheese, sugar, salt, and sour cream until smooth.
- Add the eggs and vanilla. Add the eggs and vanilla to the cream cheese mixture and blend until smooth.
- Make Cranberry Filling: Mix 1/2 cup of the cheesecake batter into the cranberry sauce in a small bowl until well combined.
Assembly the Cheesecake
- Layer Batter: Pour about half of the cheesecake batter over the crust. Dot the tops with the cranberry filling . Pour the remaining cheesecake batter over the dots.
- Swirl: Add small scoops of cranberry filling on top, then swirl with a skewer or knife, making sure to go deep into the batter to incorporate the middle layer.
Bake the Cheesecake
- Prepare the Water Bath: Preheat the oven to 325℉. Bring water to boil (you will need at least an inch of water in your roasting pan).
- Bake the Cheesecake: Place a large roasting pan on the rack in the oven and put the cheesecake in the middle. Pour the boiling water carefully into the roasting pan until it is 1 inch deep. Bake for 50–75 minutes, or until the edges are set and the center jiggles slightly.
- Cool the Cheesecake: Turn off the oven, and prop the door open with a wooden spoon, and let the cheesecake cool for 1-2 hours. Then, cool completely on the counter.
- Chill the Cheesecake: Refrigerate for at least 4 hours or overnight to fully set.
Notes
Related
Looking for other recipes like this? Try these:
