Description
Indulge in a delightful Cranberry Fudge Swirl Cheesecake, featuring a rich chocolate crust, a creamy cheesecake filling, and swirls of tart cranberry and chocolate fudge.
Ingredients
Scale
- 215 g fresh cranberries
- 155 g granulated sugar
- 1.5 tbsp cornstarch
- 3 tbsp water
- 302 g chocolate sandwich cookie crumbs
- 70 g salted butter, melted
- 169 g dark chocolate chips
- 0.5 tsp vanilla extract
- 120 ml heavy whipping cream
- 678 g cream cheese, room temperature
- 207 g granulated sugar
- 25 g all-purpose flour
- 230 g sour cream
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
Instructions
- Combine cranberries, sugar, cornstarch, and water in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries soften and burst, approximately 8–10 minutes.
- Process the cranberry mixture in a food processor until smooth. Press the puree through a fine mesh sieve to remove skins, then allow to cool to room temperature.
- Preheat oven to 163°C. Line a 23-cm springform pan with parchment paper at the bottom and grease the sides. Combine cookie crumbs and melted butter in a bowl. Press mixture firmly into the base and up the sides of the prepared pan.
- Bake the crust for 10 minutes. Remove from oven and set aside to cool. Wrap the outside of the pan with aluminum foil to prevent water ingress.
- Place chocolate chips and vanilla extract in a medium bowl. Heat heavy cream until boiling, then pour over chocolate. Let sit for 5 minutes. Whisk until smooth and ganache-like. Reserve.
- Reduce oven temperature to 148°C. In a large mixer bowl, combine cream cheese, sugar, and flour on low speed until smooth. Scrape down sides. Add sour cream and vanilla; mix on low until incorporated. Beat in eggs individually, mixing slowly and scraping between additions.
- Spread one-third of cheesecake batter into prepared crust. Drop spoonfuls of cranberry filling and chocolate fudge, using one-third of each. Swirl gently with a toothpick. Repeat with another layer of batter and fillings, then finish with remaining batter, fillings, and swirl the top.
- Place the springform pan inside a larger deep baking dish. Add warm water to reach halfway up the springform pan’s sides, ensuring foil barrier remains above water level.
- Bake for 1 hour and 20 minutes.
- Turn off oven and leave cheesecake inside with the door closed for 30 minutes. Then crack oven door and let cheesecake rest for an additional 30 minutes.
- Remove cheesecake from oven. Chill until fully firm, at least 5–6 hours or overnight.
- Carefully remove cheesecake from pan. Slice and serve at the desired temperature.
Notes
- For best results, use room temperature ingredients.
- Chilling overnight enhances the flavor and texture.
- Garnish with additional cranberries or chocolate shavings if desired.
- Prep Time: 45 minutes
- Cook Time: 1 hour and 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 26 g
- Sodium: 200 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg