Rating: 4.5 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A thick and glossy cranberry sauce blankets this tangy, orange-infused mascarpone cheesecake. Make sure to start early, as the flavors and textures need 24 hours to marry!

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Recipe Summary

prep:
15 mins
cook:
1 hr 25 mins
additional:
1 day
total:
1 day 1 hr 40 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
CRUST:
FILLING:
TOPPING:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Spray a 9-inch 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.

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  • In a medium bowl, stir to combine cookie crumbs, sugar, stevia, and butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until set, about 15 minutes. Let cool completely.

  • Lower oven temperature to 325 degrees F.

  • In a large bowl or a stand mixer with the paddle, beat cream cheese, mascarpone, sugar, stevia, 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 to 15 minutes. Transfer to a wide, shallow pan and refrigerate until completely cool.

  • Before serving, spread cranberry sauce on top of cheesecake.

Tips

Use frozen cranberries instead of fresh, if preferred.

Nutrition Facts

537 calories; protein 8.9g; carbohydrates 45.5g; fat 38.3g; cholesterol 161.4mg; sodium 264.9mg. Full Nutrition
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