Cranberry Mascarpone Cheesecake
Cranberry Mascarpone Cheesecake
Cheesecakes, like pies, are a must-have at holiday parties. This holiday season, try cranberry-topped cheesecake for a hint of tart berry and a whole lot of sweetness. Courtesy of In The Raw brand
Prep Time
30
minutes
Cook Time
1.33
hours
Servings
16
Total time: 1 hour, 50 minutes
Ingredients
- 1 1/2 cup chocolate cookie crumbs
- 5 tablespoon sugar in the raw
- 4 tablespoon butter, melted
- 1 pound cream cheese, softened
- 1 pound mascarpone cheese
- 1 cup sugar in the raw
- 4 large eggs
- 2 teaspoon vanilla
- finely grated zest of 1 orange
- 1 cup fresh orange juice (from about 4 large oranges)
- 1 cup sugar in the raw
- 12 ounce package fresh or frozen cranberries
Directions
- Preheat oven to 350℉.
- Spray a 9” springform pan with cooking spray.
- Place pan on a triple layer of foil large enough to wrap around the pan so the layers come all the way up the outside of the pan.
- In a medium bowl stir to combine cookie crumbs, sugar and butter. Press mixture into bottom and 1” up the sides of the pan.
- Bake until set, about 15 minutes.
- Let cool completely.
- Lower oven temperature to 325℉.
- In a large bowl or a stand mixer with the paddle, beat cream cheese, mascarpone, sugar, eggs, vanilla, and orange zest until combined and smooth.
- Scrape into the pan.
- Place pan in a large roasting pan with high sides.
- Pour in enough scalding hot water to come halfway up the pan sides.
- Bake until cheesecake is set around the edge but still jiggly in center, about 1 hour 10 minutes.
- Remove cheesecake from water bath, remove foil, and let cool completely at room temperature.
- Refrigerate for at least 24 and up to 48 hours.
- In a medium saucepan combine orange juice, sugar, and stevia.
- Bring to a boil, stir in cranberries, and simmer, stirring occasionally, until thick and glossy, 10-15 minutes.
- Transfer to a wide, shallow pan and refrigerate until completely cool.
- Before serving, spread cranberries on top of cheesecake.