Cran-Raspberry Swirl Cheesecake
Rate This Recipe:
This cheesecake is a bit on the indulgent side and takes a little more time than my usual recipes - but is worth the time! It is beautiful to look at, and is decadent and creamy treat.
Equipment
- large heavy saucepan
- Food Processor
- fine mesh strainer
- medium bowl
- spring-form cheesecake baking pan
- heavy-duty foil
- Electric Mixer
- Large Mixing Bowl
- large roasting pan
- medium heavy saucepan
- plastic wrap
Ingredients
Cranberry Puree
- 1 cup fresh cranberries
- 16 oz frozen raspberries
- ⅔ cup organic coconut palm sugar
- ⅔ cup fresh orange juice
- 2 tbsp grated orange peel
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 4 tsp vanilla extract
Filling
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup Greek yogurt
- 32 oz cream cheese room temperature
- 1 packet Cheesecake flavored instant pudding mix
- 1 cup organic coconut palm sugar
Crust
- olive oil or coconut oil spray
- 2 cups Special K Cereal
- 2 tbsp organic brown sugar
- ¼ tsp ground cinnamon
- 2 tbsp unsalted butter
Compote
- 10 oz frozen unsweetened raspberries thawed
- ½ cup cranberry puree
- ¾ cup organic coconut palm sugar
- 1 tbsp fresh lemon juice
- 2 tsp grated lemon peel
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp vanilla extract
Instructions
Cranberry Puree
- Combine all ingredients except vanilla in large heavy saucepan.1 cup fresh cranberries, 16 oz frozen raspberries, ⅔ cup organic coconut palm sugar, ⅔ cup fresh orange juice, 2 tbsp grated orange peel, ½ tsp ground cinnamon, ¼ tsp ground nutmeg
- Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes.
- Cool slightly. Transfer to food processor. Add vanilla. Puree until smooth.4 tsp vanilla extract
- Strain into medium bowl. Separate 1/2 cup and use in the cran-raspberry compote.
- Cover with plastic. Refrigerate at least 6 hours or freeze for 1.5 hours.
Crust
- Spray 10-inch-diameter spring-form cheesecake baking pan with 2 3/4 inch-high sides with non-stick spray.olive oil or coconut oil spray
- Wrap outside of pan with 2 layers of heavy-duty foil.
- Blend Special K cereal, brown sugar, cinnamon and unsalted butter in a food processor until moist clumps form (about 5 minutes).2 cups Special K Cereal, 2 tbsp organic brown sugar, ¼ tsp ground cinnamon, 2 tbsp unsalted butter
- Press crumb mixture onto bottom of pan.
- Position rack in center of oven and preheat to 350℉.
Filling
- Using an electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar and pudding mix. Beat in eggs one at a time. Mix in Greek yogurt and vanilla.4 large eggs, 1 cup Greek yogurt, 32 oz cream cheese, 1 packet Cheesecake flavored instant pudding mix, 1 cup organic coconut palm sugar, 1 tbsp vanilla extract
- Transfer 1/3 of filling to prepared crust.
- Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times.
- Using a knife, swirl puree through filling, creating marbled design.
- Place spring form pan in large roasting pan. Pour enough boiling water to come half way up sides of spring form pan.
- Bake until cheesecake puffs around edges, about 1 hour 15 minutes.
- Turn off oven. Let cake stand in oven 1 hour, leaving oven door open.
- Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides.
- Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
- Remove pan sides. Serve cake with cran-raspberry compote.
Compote
- Combine all ingredients except vanilla extract in a medium heavy saucepan.10 oz frozen unsweetened raspberries, ½ cup cranberry puree, ¾ cup organic coconut palm sugar, 1 tbsp fresh lemon juice, 2 tsp grated lemon peel, ½ tsp ground cinnamon, ¼ tsp ground nutmeg
- Simmer over medium heat until mixture thickens, about 10 minutes.
- Remove from heat. Cool slightly. Stir in vanilla.1 tbsp vanilla extract
- Cool to room temperature.
- Cover and refrigerate until cold, at least 6 hours. Serve with Cran-Raspberry Swirl Cheesecake.
More About This Recipe
Can be prepared 2 days ahead. Keep refrigerated.
Nutrition
Serving: 1sliceCalories: 203kcalCarbohydrates: 23gProtein: 15gFat: 5g
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