Marbled Cranberry Cheesecake
Ingredients
The crust
-
1 ¼
cups
chocolate cookie crumbs
-
2
tablespoons
white granulated sugar
-
¼
teaspoon
salt
-
4
tablespoons
unsalted butter, melted
The filling
-
24
ounces
cream cheese, room temperature
-
5
ounces
goat cheese, room temperature
-
1 ½
cups
white granulated sugar
-
4
large
eggs
-
¼
teaspoon
salt
-
1
teaspoon
pure vanilla extract
The cranberry sauce
-
1
cup
fresh cranberries
-
¼
cup
white granulated sugar
-
¼
cup
water
-
1
teaspoon
orange zest
-
pinch
salt
Instructions
- Preheat the oven to 350°F.
- Mix the cookie crumbs, sugar, salt, and melted butter in a small bowl.
- Press the crust mixture into the bottom of a nine-inch springform pan and bake for 8 minutes.
- Cool the crust completely before adding the filling.
- Wrap the bottom of the springform pan in foil.
- In a stand mixer, whip the cream cheese and goat cheese until smooth.
- Add the sugar, then mix in the eggs one at a time, followed by the salt and vanilla.
- In a saucepan, combine cranberries, sugar, water, orange zest, and salt, and simmer until softened.
- Press the cranberries through a sieve to create a loose jam and transfer to a squeeze bottle.
- Pour the cream cheese mixture into the springform pan and dollop the cranberry sauce on top.
- Use a skewer to create a marbling effect with the cranberry sauce.
- Place the springform pan in a roasting pan and fill with water, then bake for 40 to 45 minutes.
- Cool for 30 minutes, then refrigerate for at least 3 hours before serving.
Nutrition Facts (estimated)
Servings
1 nine-inch cheesecake
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
6g
Sodium
300mg
Cholesterol
80mg
You might also like