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Cran-Raspberry Swirl Cheesecake

Cran-Raspberry Swirl Cheesecake

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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.
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Course Dessert
Servings 8
Calories 203 kcal

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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