Cranberry Cheesecake

You got me at “no bake”! This is delicious and perfect for the holidays.

- Chiara

Orange Juice

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INGREDIENTS

Cream Cheese

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Condensed Milk

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Lemon Juice

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Graham Crackers

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Orange Zest

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Cranberries

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Sugar

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Butter

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Unflavored Gelatin

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WHY YOU'LL LOVE THIS RECIPE?

This amazing Christmas cheesecake sets beautifully in the refrigerator and doesn’t need baking or a water bath.

Combine graham cracker crumbs, sugar and melted butter in a bowl.

1

Press the crust onto a springform pan and bake for 15 minutes.

2

Place the cranberries, sugar, orange juice and zest and bring to a boil.

3

Simmer stirring occasionally until the mixture has thickened.

4

Dissolve the gelatin in water and set aside.

5

Beat the cream cheese, add the condensed milk, lemon juice and the gelatin mixture.

6

Pour half of the cheesecake mixture over the crust, then spoon some of the cranberry sauce over.

7

Swirl the sauce through the cheesecake. Pour the rest of cheesecake and repeat the process.

8

Cover and refrigerate for at least 6 hours.

9

To make the sugared cranberries, dissolve sugar and water and add the cranberries.

10

Transfer the cranberries to a parchment paper lined baking sheet and let them dry.

11

Roll the cranberries in sugar until well coated.

12

Assemble and decorate.

13

Serve and enjoy!

Don’t freeze the cheesecake in order to set it faster. If you do, the cheesecake will loose its velvety smooth texture.

Tips from the chef

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