Hi! Every year I like to try a new pie. I knew I wanted to do something with fresh-made cranberry sauce, and first thought of making it just like a cherry pie; and Boring. Wait, brainstorm … Cheesecake!I’m having this for my sister birthday tomorrow. I’ll try to get a pic tomorrow so you can see how it turned out.😊
Hi lovelies, I’m having this for my sister birthday tomorrow. That is why I chose to make this cheesecake with cranberries. Also we love the combination of sour berries with something sweet, so I thought, homemade caramel sauce would go perfect with this cheesecake. This Creamy Cranberry Cheesecake with Homemade Caramel Sauce is a devine combination of sour cranberries and sweet caramel sauce. If you have any questions to this recipe please feel free to ask me in the comments. Happy Baking lovelies!
Wishing you a happy birthday dear! Have a lovely day and enjoy the cheesecake 🙂
Oh so yummy!!! Sounded and looked very yummy! I love the combination of Speculaas with cranberries 😄
CRANBERRY CHEESECAKE | CHEESECAKE WITH CRANBERRY SAUCE RECIPE (CHILLED)
Creamy Smooth Cheesecake
Cream Cheese Filling:
1 pack Cream Cheese
1 cup Condensed Milk
1 small pack Nestle Cream
1 pack Gelatin (Dissolve 2 tbsp in water)
Graham Cracker Crust:
1/2 cup Crushed Graham
1/4 cup Melted Butter
1 tsp sugar
1 cup Cranberry Sauce
Cranberry Sauce: In a large saucepan, Cook over medium heat, stirring often, until the sauce thickens and is bubbly, add sugar. This will take about 10 minutes. Remove from heat and set aside
Note: taste and add more sugar as needed
Pre-heat the oven to 325° F. Combine the cream cheese, sugar, sour cream, flour and vanilla and mix well. Use an electric mixer
For the bottom you separate the eggs and beat the egg white stiff. Then stir the egg yolk with the sugar until foamy. Beat until the consistency changes significantly and the mixture becomes lighter. Melt the chocolate in a water bath and add the hazelnuts. First lift the chocolate mass and then the beaten egg white carefully under the sugar mass. Cover the bottom of a springform pan with baking paper and bake for approx. 40 minutes. Let it cool down completely and spread it with the apricot jam.
Bring the fruit mixture to the boil
Before making the fruit mass, prepare the base by tightening a cake ring around it. Soak the gelatine according to the package instructions and in the meantime heat the apple compote and cranberries in a small pot. Stir in the gelatine and spread the mixture on the bottom.
When the fruit mass has solidified, you can start with the cream. Mix mascarpone, caramel syrup and cinnamon with the pulp of the vanilla pod. Heat the Baileys and dissolve the soaked gelatine. Stir it into the mixture. Then beat the cream and carefully fold it in before you spread the cream on the cake.
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