A soft and fluffy cranberry cheesecake recipe (no water bath required) that’s easy to make-ahead for the holidays.
Just about everybody loves homemade cheesecake so this recipe is bound to become a winter centerpiece. The cranberry swirls are so fun to make and add just the right sweet-sour freshness that you want in a rich dessert.
As you can see, this has a classic cheesecake silhouette yet it’s simpler; there’s no water bath required.
Perfect Cranberry Swirl Cheesecake: A Festive Treat
Since cranberries are in season in Fall and Winter, I thought this cheesecake would be perfect for Christmas or Christmas Eve dessert. And since I actually began the process of testing this recipe last Fall myself, this cheesecake recipe has been a long time coming!
For a recipe with such few ingredients, it took a lot of brain power to develop the perfect version with the least number of steps. I really wanted something classic but fun and chose to eliminate the water bath entirely because it’s not strictly necessary. Once I was happy with the texture and flavor of the base, it was a matter of making sure the cranberry sauce swirls didn’t sink and disappear. Finally after lots of testing, here we are with a stunning cheesecake recipe with a perfectly imperfect marbled cranberry swirl topping.
Adam Rahman, recipe tester and photographerThere were a few small cracks around the edges but interestingly they kind of closed up when it cooled. Didn’t affect the texture though, it was honestly one of the lightest fluffiest cheesecakes I’ve had!
Ingredients
For the Graham Cracker Crust:
- graham cracker crumbs: It doesn’t matter if you use the crumbs or the crackers, but if you choose to make the crumbs yourself, please use the food processor to pulverize them (the blender will make them shrink too much).
- granulated sugar: a small amount of sugar in the crust helps it bind together and gives it some crunch
- brown sugar: light or dark can be used interchangeably here and provide a nice rich flavor to the crust
- salted butter: I like the way salted butter brings out the flavor of the graham cracker, but unsalted works, too.
For the Cranberry Sauce:
- cranberries: Fresh or frozen work equally well because we will be simmering them.
- granulated sugar: This helps make the sauce syrup-like which gives it a thicker texture.
- raspberry liqueur: The alcohol cooks out of the sauce but you still get this lovely mingle from the raspberries that is really important to nailing the best flavor and color.
For the Filling:
- cream cheese: Be sure to buy the bricks to get the measurements right. Do not use the tub.
- granulated sugar
- sour cream: Helps provide that classic tang and lightness to the cheesecake filling.
- vanilla extract: You want real vanilla extract for authentic, quality cheesecake flavor.
- sea salt: Dissolves nicely without imparting any flavor (e.g. avoid table salt which contains iodine).
- large eggs: Eggs give custards and cheesecakes their extra smooth, rich texture.
Step-by-Step Process of Preparing the Cranberry Cheesecake
Mis-en-place Tip: Before proceeding with the recipe, it’s important to plan head when making cheesecake. I like to set cold ingredients out overnight so they can really come to room temperature. You can get away with only 2 hours on the counter but anything less than that and you risk the texture, which is all about a smooth, creamy batter.
Prepare the crust. Preheat the oven to 325°F. In a medium bowl, combine the graham cracker crumbs, granulated sugar, brown sugar, and melted butter. Stir to evenly distribute to form a wet sand texture. Pour the graham cracker mixture into a 9-inch springform pan. Press the mixture down firmly and evenly along the bottom and outer edge to form a uniform crust.
Technique Tip: The bottom of a measuring cup is a useful tool for pressing the graham cracker crumbs evenly into a springform pan, especially around the edges.
Make the cranberry sauce. In a small pot, combine the cranberries, sugar, Chambord, and water and bring to a boil. Cook on high heat until the cranberries pop and the mixture thickens into a syrupy consistency, about 6 minutes. Set aside to cool for 20 minutes then process until smooth in a blender or food processor, about 1 minute.
Seasonal Ingredient Tip: Cranberries are in season from mid-September to mid-November. When you see them in the produce section, buy an extra bag and store it in the freezer. Frozen cranberries keep for 8-12 months and work perfectly in this recipe.
Make the cheesecake mixture. In a bowl of a stand mixer fitted with a paddle attachment or in a large bowl (using a hand mixer) add the cream cheese and slowly beat just until smooth and creamy, scraping if needed with a spatula. Add the sugar and mix again to combine. Add the sour cream, vanilla extract, and salt. Stir on low to combine, scraping down the sides and bottom of the bowl. With the mixer on low, gradually add eggs, incorporating one at a time just until fully incorporated to avoid over-mixing.
Technique Tip: To ensure a smooth and creamy cheesecake (which is what it’s all about), allow the cream cheese, sour cream, and eggs to sit at room temperature for 2 hours minimum, avoid over-mixing, and don’t even think about hand-mixing.
Bake the cheesecake. Set the prepared springform pan on top of a baking tray to protect the oven from leaks. Pour the cheesecake mixture into the graham cracker crust. Add a few swirls: Spoon cranberry mixture over filling and drag the tip of a knife shallowly to create a marbled effect. Bake on the center rack until the edges appear lightly browned and the center springs back when lightly touched (note: it will still be wobbly or jiggly like Jello in the very center–the internal temperature should be 140-150F), begin checking at 1 hour.
Cool and chill the cheesecake. Allow the cheesecake to cool for 10 minutes on top of the stove-top then use an offset spatula to gently loosen the crust from the inside of the springform pan (this helps prevent cracks as your cheesecake cools and shrinks). After a complete cool-down period (usually 1-2 hours or until near room temperature), cover with plastic wrap and transfer to the refrigerator to cool overnight or for at least 6 hours.
Dos and Don’ts When Making Cheesecake to Prevent Surface Cracks
Sometimes the surface of your cheesecake cracks, and it’s a bummer, but it’s not as noticeable with the distraction of the cranberry swirls. Here are a few best practices:
- Use room temperature (and same temperature) ingredients. Set out the cold ingredients (cream cheese, sour cream, eggs) a couple hours in advance.
- Mix just until smooth and creamy but don’t go overboard. Avoid over-mixing ingredients, which causes extra air to beat into the cheesecake mixture.
- No extreme temperature swings. Allow for a more gradual cool-down period using the hot oven. Rest the cheesecake on the stove-top (which is going to remain hot, slowing down the cooling process).
- Get to the crust while it’s warm. After the cheesecake is done cooking, allow it to cool for 20 minutes. While it’s pliable, separate the crust from the springform pan with an offset spatula (as it cools, it will shrink and pull away from the pan and can cause surface cracks).
Hey, even if your cheesecake cracks, I have a few fixes for you:
Allow your cheesecake to cool entirely because the cracks may very well shrink in size or disappear. If the crack is still obvious, you can sometimes slice around the crack or add some whipped cream or fresh cranberry sauce as a decorative zig zag to cover it.
Timing and Temperature Guide for Baking the Perfect Cheesecake Without a Water Bath
After some back and forth with my recipe tester and photographer, I realized that the key to helping others replicate my results at home is an internal temperature and timing guide. Due to variations from oven to oven, I found that the sweet spot for a perfectly creamy, moist cheesecake that sets properly is cooking to a precise temperature and then allowing to cool slowly outside of the fridge, then a final cool down period in the fridge.
For an oven temperature of 325°F in a 9-inch springform pan:
| Final Internal Temperature Range | Approximate Time in Oven | First Cool Down (Room Temperature) | Second Cool Down (In the Fridge) |
| 140°F to 150°F | 1 hour to 1 hour 15 minutes | 1 to 2 hours | 6 hours |
*A probe thermometer is a useful tool for when you need to target a final internal temperature.
Cranberry Coulis
A Few Notes About the Cranberry Sauce Topping
- To make this cranberry topping from scratch, you are basically making a coulis, where you simmer and then puree cranberries, sugar, water, and raspberry liqueur until very smooth.
- The key to adding the cranberry swirls is to add a small spoonful (about a half a teaspoon) and lightly, shallowly drag the tip of a sharp knife (at a slight angle) through the cranberry sauce in a swooping motion. If you press too deeply, the sauce will actually sink to the middle.
Substitution Tip: If you can’t find cranberries because they aren’t in season, you will still get a very beautiful color and flavor by substituting fresh or frozen raspberries 1:1. With fresh raspberries, you should strain the coulis after blending to remove any seeds.
Serving and Presentation
- If you have leftover cranberry sauce, you could use it to plate the cheesecake attractively with a little zigzag drizzle across the plate with the slice of cheesecake set on top. My husband always asks for extra sauce. It’s SO good!
- A piece of white chocolate bark might be a nice garnish. I might stick a piece in the top of each slice to give it a little visual height.
- When slicing and plating the cheesecake, wash your knife in between for a smooth professional look.
Other Cheesecake Flavor Variations You Might Like
- You could try adding vanilla bean seeds to the cheesecake base for even more vanilla flavor.
- If you are looking for flavors that compliment cranberry, try adding orange zest to the cranberry sauce or use an orange liqueur instead of raspberry.
- You could also shave flakes of white chocolate over the top using a peeler.
How to Store and Freeze Cheesecake
- Best practice for storing and freezing cheesecake is to wrap it really well with plastic wrap to prevent it from taking on flavors from the fridge. You can use cling plastic wrap, but be sure to do multiple layers.
- To maintain the freshness and flavor for long periods, you could try slicing and freezing individual slices. If they are wrapped, they will keep for 1 month. To eat, simply move to the refrigerator to defrost.
If you’ve struggled with water baths in the past, I hope with these tips you can find a rhythm and joy again when baking this cheesecake recipe. If you try the cranberry swirls please let me know how it goes and what you think of that liqueur!
As always, it brings me such joy to share recipes with you. Cheers honey to your cranberry cheesecake masterpiece!
CRANBERRY SWIRL CHEESECAKE
Equipment
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs 170 grams*or 10 graham cracker sheets
- pulverized into crumbs in a food processor
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar light or dark
- 7 tablespoons salted butter melted (unsalted works, too)
For the Cranberry Sauce:
- 1 ½ cups fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup Chambord raspberry liqueur
- 3 tablespoons water
For the Filling:
- 32 ounces cream cheese bricks softened to room temperature (910 grams)
- 1 cup granulated sugar 200 grams
- ⅔ cups sour cream or plain Greek yogurt 160 grams, at room temperature
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon sea salt
- 4 large eggs room temperature
Instructions
- Prepare the crust. Preheat the oven to 325F. In a medium bowl, combine the graham cracker crumbs, granulated sugar, brown sugar, and melted butter. Stir to evenly distribute to form a wet sand texture. Pour the graham cracker mixture into a 9-inch springform pan. Press the mixture down firmly and evenly along the bottom and outer edge to form a uniform crust. Note: The bottom of a measuring cup is a useful tool for pressing.
- Make the cranberry sauce. In a small pot, combine the cranberries, sugar, Chambord, and water and bring to a boil. Cook on high heat until the cranberries pop and the mixture thickens into a syrupy consistency, about 6 minutes. Set aside to cool for 20 minutes then process until smooth in a blender or food processor, about 1 minute.
- Make the cheesecake mixture. In a bowl of a stand mixer fitted with a paddle attachment or in a large bowl (using a hand mixer) add the cream cheese and slowly beat just until smooth and creamy, scraping if needed with a spatula. Add the sugar and mix again to combine. Add the sour cream, vanilla extract, and salt. Stir on low to combine, scraping down the sides and bottom of the bowl. With the mixer on low, gradually add eggs, incorporating one at a time just until fully incorporated to avoid over-mixing.
- Bake the cheesecake. Set the prepared springform pan on top of a baking tray to protect the oven from leaks. Pour the cheesecake mixture into the graham cracker crust. Add a few swirls: Spoon cranberry mixture over filling and drag the tip of a knife shallowly to create a marbled effect. Bake on the center rack until the edges appear lightly browned and the center springs back when lightly touched (note: it will still be wobbly or jiggly like Jello in the very center–the internal temperature should be 140-150F), begin checking at 1 hour.
- Cool and chill the cheesecake. Allow the cheesecake to cool for 10 minutes on top of the stove-top then use an offset spatula to gently loosen the crust from the inside of the springform pan (this helps prevent cracks as your cheesecake cools and shrinks). After a complete cool-down period (usually 1-2 hours or until near room temperature), cover with plastic wrap and transfer to the refrigerator to cool overnight or for at least 6 hours.
Notes
Nutrition
Photography by Adam Rahman
