This creamy dessert combines the rich flavors of mascarpone with the tartness of fresh cranberries for a delightful treat. Perfect for any occasion, it’s both elegant and easy to make.
Start by heating your oven to 350°F and lightly spray a 9-inch springform pan with cooking spray. Wrap the pan with a triple layer of foil, making sure the foil comes up around the sides to prevent any leaks. In a bowl, mix together the cookie crumbs, sugar, stevia, and melted butter until everything is well combined. Press this mixture firmly into the bottom of the pan and about an inch up the sides. Pop it in the oven for about 15 minutes until it’s set, then let it cool completely.
Turn the oven down to 325°F. In a large bowl or your stand mixer, beat the cream cheese, mascarpone, sugar, stevia, eggs, vanilla, and orange zest until the batter is smooth and creamy. Pour this over your cooled crust. Place the springform pan inside a bigger roasting pan with high sides, then carefully pour in some boiling water until it reaches halfway up the springform pan. Bake for around an hour and 10 minutes, until the edges are set but the center still jiggles a bit.
Once done, take the cheesecake out of the water bath and unwrap it from the foil. Let it come to room temperature, then pop it in the fridge for at least 24 hours, or up to two days if you can wait that long.
While the cheesecake chills, make the cranberry sauce by combining the orange juice, sugar, and stevia in a saucepan. Bring it to a boil, then add the cranberries and let them simmer, stirring now and then, until the sauce thickens and looks glossy—this should take about 10 to 15 minutes. Pour the sauce into a shallow dish and chill it completely in the fridge.
When you’re ready to serve, spread the cranberry sauce over the top of the cheesecake. Enjoy!
- Use room temperature mascarpone to ensure a smooth batter.
- Gently fold in the cranberries to keep their shape intact.
- Chill the cheesecake for at least 4 hours to help it set properly.
This dessert combines the creamy richness of mascarpone with the tartness of cranberries, creating a perfect balance of flavors. Its smooth texture and bright fruit notes make it a refreshing treat for any occasion.
Serve chilled with a dusting of powdered sugar or a drizzle of honey. Fresh cranberries or a sprig of mint on top add a festive touch. It pairs well with a cup of coffee or a glass of dessert wine.
Keep the cheesecake covered in the refrigerator to maintain freshness. It will stay good for up to 3 days. For longer storage, wrap tightly and freeze for up to one month, thawing overnight before serving.
