Cranberry Fudge Swirl Cheesecake (Print Format)
Swirls of cranberry and fudge complement this luscious cheesecake, perfect for special gatherings.
# Ingredients:
→ Cranberry Filling
01 -
2 cups (215g) fresh cranberries
02 -
3/4 cup (155g) sugar
03 -
1 1/2 tbsp cornstarch
04 -
3 tbsp water
→ Crust
05 -
2 1/4 cups (302g) chocolate sandwich cookie crumbs
06 -
5 tbsp (70g) salted butter, melted
→ Chocolate Fudge Filling
07 -
6 oz (169g) dark chocolate morsels
08 -
1/2 tsp vanilla extract
09 -
1/2 cup (120ml) heavy whipping cream
→ Cheesecake Filling
10 -
24 oz (678g) cream cheese, room temperature
11 -
1 cup (207g) sugar
12 -
3 tbsp (25g) all-purpose flour
13 -
1 cup (230g) sour cream
14 -
1 tbsp vanilla extract
15 -
4 large eggs, room temperature
# Steps:
01 -
Add cranberries, sugar, cornstarch, and water to a medium saucepan. Cook over medium heat, stirring occasionally until cranberries soften and pop, about 8-10 minutes.
02 -
Transfer cranberry mixture to a food processor and puree until smooth. Strain through a fine mesh sieve to remove skins. Set aside to cool to room temperature.
03 -
Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper and grease the sides. Combine crust ingredients in a small bowl. Press mixture into the bottom and sides of the pan.
04 -
Bake crust for 10 minutes, then set aside to cool. Cover the outside of the pan with aluminum foil to prevent water from entering during the water bath.
05 -
Add chocolate morsels and vanilla extract to a medium bowl. Heat heavy whipping cream until it just begins to boil, then pour over the chocolate. Let sit for 5 minutes, then whisk until smooth. Set aside.
06 -
Preheat oven to 300°F (148°C). Beat cream cheese, sugar, and flour in a large bowl at low speed until smooth. Add sour cream and vanilla extract, mixing until combined. Add eggs one at a time, beating slowly and scraping down the bowl after each addition.
07 -
Spread 1/3 of cheesecake filling into crust. Drop spoonfuls of cranberry filling and chocolate fudge filling, swirling with a toothpick to create a pattern. Repeat with remaining layers, ending with swirled fillings on top.
08 -
Place springform pan in a larger pan and add warm water until it reaches halfway up the sides. Bake for 1 hour 20 minutes. Turn off oven, leaving the cheesecake inside with the door closed for 30 minutes.
09 -
Crack oven door and leave cheesecake inside for another 30 minutes. Cool completely, then refrigerate until firm, about 5-6 hours or overnight.
10 -
Once firm, remove cheesecake from the springform pan and slice to serve.
# Tips:
01 -
Ensure water does not seep into the pan during the water bath for a smooth cheesecake texture.