Cranberry cake with cheesecake

Ingredients

Cheesecake (16cm)

450 grams (1 lb) cream cheese

80 grams (2.8 ounces) heavy cream (33%)

1 large egg

70 grams (2.5 ounces) powdered sugar

1 teaspoon lemon zest

Cranberry confiture

100 grams (3.5 ounces) cranberries

50 grams (1.8 ounces) sugar

50 grams (1.75 ounces) water

6 grams (0.2 ounces) cornstarch

Biscuit (18cm)

160 grams (5.6 ounces) butter

180 grams (6.35 ounces) sugar

1 large egg

120 grams (4.2 ounces) buttermilk

120 grams (4.2 ounces) milk

210 grams (7.4 ounces) flour

1 teaspoon baking powder

1/3 teaspoon salt

1 teaspoon vanilla extract

160 grams (5.6 ounces) cranberries

Frosting

700 grams (1.54 lbs) cream cheese

300 grams (10.6 ounces) heavy cream (33%)

140 grams (4.9 ounces) powdered sugar

Instructions

Step 1

Step 1: Prepare the Cheesecake: Mix the cream cheese with the heavy cream, powdered sugar, egg, and lemon zest. Be sure not to whip the mixture; use a paddle on a mixer or mix gently with a whisk. Wrap a 16cm mold in several layers of foil and place it in a larger mold. Pour the cheese mixture into the wrapped mold. Fill the outer mold with hot water. Bake the cheesecake at 248°F (120°C) for about 1 hour and 30 minutes. The center of the cheesecake should wobble slightly. Let it cool completely in the oven, then run a knife along the edges of the mold. Wrap the mold with cling film and refrigerate the cheesecake overnight.

Step 2

Step 2: Prepare the Cranberry Confiture: Place the cranberries and sugar in a pot over low heat. Mix the cornstarch with water and add to the pot, stirring occasionally. Bring to a boil and cook for 1 minute. Remove from heat and let cool.

Step 3

Step 3: Prepare the Biscuit: Whip the butter for a few minutes, then add the sugar and continue whipping. Add the egg and mix well. Pour in the buttermilk, milk, and vanilla extract, and mix. Sift the flour, baking powder, and salt together, then add to the mixture. Mix until well combined. Gently fold in the cranberries using a silicone spatula. Divide the dough between two 18cm molds. Bake at 338°F (170°C) for about 25 minutes.

Step 4

Step 4: Prepare the Frosting: Whip the cream cheese, heavy cream, and powdered sugar until thick.

Step 5

Step 5: Assemble the Cake: Layer the components in the following order: biscuit, frosting, half of the cranberry confiture, cheesecake, remaining cranberry confiture, frosting, and finally the second biscuit.

Servings

Serving a culinary masterpiece means going beyond just plating the dessert. Here are some imaginative serving suggestions to make your Cranberry Cheesecake stand out:

🎉 Celebratory Spread: Place the cheesecake as the centerpiece of your table, surrounded by an assortment of fresh berries and mint leaves. A light dusting of powdered sugar on top gives it a snowy, festive look.

🍋 Lemon & Berries Delight: Serve each slice with a side of fresh lemon zest and a dollop of whipped cream. The bright citrus flavor will deepen the cheesecake's rich taste, providing a sensational contrast.

🌸 Floral Fantasy: Decorate with edible flowers like violets or pansies. This adds a whimsical touch and makes your presentation Instagram-ready!

You can pair your cheesecake with a variety of beverages. A glass of sparkling wine or a warm cup of tea can make each bite memorable. ✨ Enjoy the culinary celebration!

Equipment

Mixing Bowl

You’ll need a medium-sized mixing bowl to blend your ingredients. Always opt for a non-reactive bowl like glass or stainless steel.

Electric Mixer

A stand mixer with a paddle attachment works best for gently mixing the cream cheese ingredients. Remember, we're aiming for a smooth, lump-free texture.

Springform Pan (16cm & 18cm)

These pans are perfect for baking the cheesecake and biscuit layers. The springform allows for easy removal without breaking your delicate creation.

Baking Molds and Foil

You'll need a larger baking mold and some heavy-duty foil to create a water bath for the cheesecake, ensuring even baking and preventing cracks.

Whisk

Use a whisk for gentler mixing of certain components. This helps to incorporate air without overmixing.

Rubber Spatula

A rubber spatula is key for folding in cranberries and scraping down the sides to get all your ingredients properly mixed.

Variations

Gluten-Free Variation 🌾:

Switch out the all-purpose flour in the biscuit layer with a good quality gluten-free flour blend and ensure your baking powder is gluten-free. Follow the same steps as the original recipe.

Vegan Variation 🌱:

For a vegan twist, substitute the cream cheese with a plant-based cream cheese and use coconut cream instead of heavy cream. Replace the egg in the biscuit with a flax egg (1 tbsp ground flaxseed + 3 tbsp water). For the milk, use almond or soy milk, and opt for plant-based butter. Follow similar steps, mindful of the different textures.

Faq

Why did my cheesecake crack?
Cracks can happen if the cheesecake is overbaked or the oven temperature is too high. Always use a water bath to ensure even baking.
Can I use frozen cranberries?
Yes, both fresh and frozen cranberries work fine. Just be sure to thaw and drain frozen cranberries before adding them to the mix.
How do I ensure my frosting is smooth?
Make sure the cream cheese and heavy cream are at room temperature before mixing. This helps achieve a silky, smooth consistency without lumps.
Can I make the cheesecake ahead of time?
Absolutely. This cheesecake actually benefits from being made a day ahead, allowing the flavors to meld together beautifully.
What's the best way to store leftover cheesecake?
Keep it covered in the fridge for up to 5 days. Ensure it's well-wrapped to prevent it from drying out or absorbing other fridge odors.
Is it possible to freeze the cheesecake?
Yes, you can freeze it. Wrap it tightly with plastic wrap followed by aluminum foil, and it will last up to 2 months. Thaw in the fridge overnight before serving.