Ingrédients pour Festive Creamy Cheesecake With Tangy Cranberry Topping
- Graham Crackers
- 6 tablespoons (85g) unsalted butter, melted
- Neufchatel Cheese
- White Chocolate
- 1 cup (240ml) sour cream
- Salt
- All Purpose Flour
- Vanilla Extract
- Orange Liqueur
- ½ cup (100g) granulated sugar
- Orange
- Crystallized Ginger
- Nutmeg
- 3 large eggs
- Frozen Cranberries
- Dried Cranberries
- Cornstarch
- 1 teaspoon ground ginger
- ¼ cup (60ml) orange juice
- Water
- 1 cup (140g) fresh blueberries
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Comment préparer Festive Creamy Cheesecake With Tangy Cranberry Topping
- Preheat oven to 375°F (190°C). Position rack in the center of the oven.
- **Crust:**
- In a food processor, pulse 1 ½ cups (150g) gingerbread crackers into fine crumbs. Add 6 tablespoons (85g) melted unsalted butter and pulse until combined.
- Press crumb mixture into the bottom and 2 inches up the sides of a 9-inch springform pan.
- Bake for 10 minutes. Set aside to cool completely and reduce oven temperature to 300°F (150°C).
- **Filling:**
- In a large bowl, beat 3 (8 ounce) packages cream cheese, 1 cup (240ml) sour cream, and 1 teaspoon vanilla extract for 5 minutes until completely smooth and creamy.
- Add 1 ½ cups (300g) granulated sugar, ½ cup (60g) packed light brown sugar, 1 tablespoon grated fresh ginger, 1 teaspoon ground ginger, and ½ of the zest of 1 large orange. Mix until combined.
- Beat in 3 large eggs one at a time, mixing until just incorporated. Do not overmix.
- Pour filling into the cooled crust.
- Place springform pan on a baking sheet to catch any spills. Bake for 50-60 minutes, or until the center is just set but still slightly jiggly.
- Turn off oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool slowly.
- Cover and refrigerate for at least 24 hours.
- **Topping:**
- In a small saucepan, combine 1 (12 ounce) bag fresh cranberries, ½ cup (100g) granulated sugar, ¼ cup (60ml) orange juice, 1 tablespoon grated orange zest, and 1 teaspoon grated fresh ginger.
- Bring to a simmer over medium heat. Cook for 10-15 minutes, or until cranberries have burst and the sauce has thickened slightly.
- Stir in 1 cup (140g) fresh blueberries.
- Let cool completely.
- Serve cheesecake slices topped with cranberry-blueberry compote. Garnish with sweetened whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
142g
Fat
72g
Carbs
18g
