Marbled Cranberry Cheesecake

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Marbled Cranberry Cheesecake | www.acozykitchen.com

No one, and I mean no one, loves cheesecake more than my dad. I have no idea why because the man doesnโ€™t even like cheese. WHA!! Yes, I know. He doesnโ€™t like cheese. Itโ€™s the oddest thing in the entire world, but his favorite dessert of them all—and he loves mostly everything sweet—is cheesecake.

Heโ€™s extremely critical about cheesecake because he eats a lot of it. As I was recipe testing this here cheesecake, Iโ€™d send him photos throughout the process and heโ€™d remark skeptically, giving his harsh criticisms and recommendations. Mostly I think itโ€™s just funny that he takes cheesecake so seriously.

Marbled Cranberry Cheesecake | www.acozykitchen.com

Iโ€™m not sure how this will live up to my dadโ€™s cheesecake expectations, but I loved it. Itโ€™s perfectly tart; the texture is smooth; and the chocolate crust gives it a nice decadent element. The marble topping is kinda pretty, quickly making it the favorite at a holiday dessert tableโ€ฆor, to you know, eat by yourself by the Christmas tree. And while marbling anything may seem a bit difficult, itโ€™s actually pretty easy.

Marbled Cranberry Cheesecake | www.acozykitchen.com

The one thing I hate about making cheesecake is a using a damn springform pan. Theyโ€™re insanely frustrating, flawed in how their made. Most of them leak, which means, water comes in when you bake it in a water bath. The solution to this for many, is baking a cheesecake in a cake pan. With this though, because of the pretty top, I needed to use a spring form pan (I had one anyway). The solution was to wrap the entire bottom in a few sheets of foil. No water seeping through!

Marbled Cranberry Cheesecake | www.acozykitchen.com

One thing I learned about marbling is this: if you want tighter swirls, use a smaller skewer to swirl the cranberry sauce around. If you want bigger swirls (I did), use a larger skewer and get messy with it. I promise itโ€™ll look pretty regardless.

And thatโ€™s really it!

My dad is making this recipe this weekend. Hopefully heโ€™ll leave a comment with the results.

Marbled Cranberry Cheesecake | www.acozykitchen.com
Marbled Cranberry Cheesecake | www.acozykitchen.com

More Dessert Recipes

5 from 2 votes

Marbled Cranberry Cheesecake

Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 30 minutes
Servings: 1 nine-inch cheesecake
This Marbled Cranberry Cheesecake starts with a cranberry sauce that's swirled into a delicious cheesecake filling and baked until set.

Ingredients 

Instructions 

  • Preheat the oven to 350 degrees F. In a small bowl, mix together the cookie crumbs, sugar, salt and melted butter. Dump the crust mixture into a nine-inch (10-cup) springform pan and press evenly onto the bottom of the pan until packed tightly. Transfer to the oven to bake for 8 minutes (unfortunately since the crumbs are so dark you canโ€™t really tell when theyโ€™ve toasted so itโ€™s important to pay attention to the clock). Remove from the oven and cool completely before adding the filling. Wrap the bottom of the spring form pan in a few sheets of foil and set aside.
  • To the bowl of a stand-up mixer, using a paddle attachment, add the cream cheese and goat cheese. Whip until smooth and fluffy, about 2 to 3 minutes. Next, mix in the sugar. With the machine one, add the eggs, one at a time, waiting until each egg is incorporated before adding the next one. Lastly, mix in the salt and vanilla extract.
  • In a small saucepan, add the cranberries, white granulated sugar, water, orange zest and salt. Cook over medium heat and simmer for about 5 minutes, until the cranberries become soft. Press the cranberries with a back of a spoon or spatula and cook for an additional minute until theyโ€™re softened. Pour the mixture through a medium-mesh sieve, pressing the cranberries to release any excess juice. The mixture should resemble a loose jamโ€”itโ€™ll thicken as it cools. Transfer to a squeeze bottle. (If you donโ€™t have a squeeze bottle, then no biggie, just transfer it to a measuring cup with a spoutโ€”itโ€™ll be easier to pour.)
  • Pour the cream cheese mixture into the springform pan and smooth out the top with a spatula. Make sure it reaches the edge of the pan. Make little dollops of cranberry sauce all over the surface of the cream cheese. Take a skewer or popsicle stick and run it through the dollops creating a marbling effect. Make it as messy or neat as you like. Place the springform pan in a roasting pan, or another pan thatโ€™s as big. Transfer to the rack of the oven and fill up the roasting pan with about 2 inches of water. Bake for 40 to 45 minutes, until it looks set, yet itโ€™s still a bit wobbly in the center. Place on a cooling rack for 30 minutes and then place it in the fridge to set for at least 3 hours. (I let it set overnight.) Slice it up and serve.

Notes

*I used Nabisco famous chocolate wafers, found at most grocery stores. I blitzed them in a food processor until totally crumby.

Additional Info

Course: Dessert
Cuisine: American
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Hi! I'm Adrianna and this is my cozy space on the internet that is super-charged by butter, flour and copious amounts of pasta. Stay awhile, will you!

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18 Comments

  1. I tried making the cranberry sauce mixture, and when I tasted it and it was extremely sour and tasteless. I do believe there was a mistake in the amount of sugar to put in it. It calls for a quarter of a tablespoon didn’t sound right from the start. Everything else about this recipe is delightful, can’t wait to take a bite.

    1. AHH! It was supposed to read 1/4 cup of sugar. Apologies for that. Having said that, it shouldn’t make too big of a difference it terms of flavor at the end since it’s just the swirl part. Please let me know how it tastes! Apologies a million times over.

  2. I adore goat cheese and have made a goat cheese cheesecake before but I must revisit it. Sounds great with cranberry.