This Cranberry Crumb Cheesecake is a dessert that combines the richness of creamy cheesecake with the tartness of cranberries, resulting in a delightful balance of flavors.
2packages8-ounces each cream cheese softened, 454 grams
½cupgranulated sugar100 grams
2large eggs
1teaspoonvanilla extract
Instructions
Crust and crumb:
Preheat the oven to 350 ℉. Grease and line a 9-inch or 10-inch round springform pan with parchment paper (or a 9x13” pan with parchment paper overhang to remove the bars).
In the bowl of a food processor, add flour, oats, sugar, brown sugar, baking powder, salt, slivered almonds, and dried cranberries and process a few times until the mixture is crumbly. Add in the cold cubed butter and pulse a few more times until combined. It should look like wet sand and hold its shape when you press it together.
Remove ⅓ to ½ of the mixture and place in the refrigerator until needed. This is to top the cheesecake layer.
Press the remaining crust mixture into the prepared pan and using your hands, a spoon, or the bottom of a measuring cup, press firmly and evenly around the bottom of the pan. Bake for 10-15 minutes.
For the filling:
While the crust is baking, in a large bowl with an electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. Add in and mix one egg at a time until evenly combined. Mix in the vanilla. Scrape down the sides of the bowl frequently and as needed. Do not overmix the cheesecake batter when adding the eggs.
Pour the filling mixture over the baked crust, spreading it evenly.
Sprinkle the reserved crumb topping over the filling, distributing well.
Bake for 45 to 50 minutes, or until the edges of the crumb are golden brown and the filling is set. Do not overbake, the center of the cheesecake should jiggle just a bit if you gently shake the pan. Remove from the oven and place on a wire rack to cool completely.
Cover the pan with plastic wrap or foil, place in the refrigerator, and chill for 6-8 hours before unmolding.
To unmold, run a knife through the edges of the cheesecake. Open the springform pan removing the ring. Serve in the same base of the pan or transfer to a serving plate by sticking a baking spatula or a large knife under the crust and lifting carefully to slide it to a serving plate.
Serve chilled with a dollop of whipping cream if desired.