Recipe of the Week: Cranberry Cheesecake
Autumn has an abundance of seasonal fruits and vegetables to enjoy with family and friends—especially cranberries, harvested from September to the end of October. To help embrace autumn’s bounty, chef Michael Chan from Peake Catering, who previously worked at prominent Hyatt Hotels, has provided a dessert recipe for cheescake topped with a cranberry gel.
Cranberry Cheesecake Recipe
Makes 12 servings
Ingredients
For the crust:
340 grams graham cracker crumbs
25 grams sugar
113 grams salted butter, melted
For the cheesecake:
875 grams cream cheese at room temperature
150 grams sugar
4 eggs
525 grams sour cream
150 grams heavy whipping cream
For the cranberry gel:
250 grams cranberries, fresh or frozen
60 millilitres orange juice
10 millilitres lemon juice
40 grams sugar
2 gelatin sheets
Method
For the crust:
Preheat oven to 325°F.
In a bowl, thoroughly mix the graham cracker crumbs, sugar, and melted butter.
Transfer the crumb mix into a 10-inch springform pan and press down to create an even layer. You can use a flat base or a lid wrapped in plastic wrap.
Place the springform pan on a baking sheet and bake the crust for 10–12 minutes or until it becomes lightly golden brown. Remove it from the oven and allow to cool.
For the cheesecake:
Preheat oven to 220°F.
In the bowl of a stand mixer, combine the cream cheese and sugar. Use a paddle attachment on medium for 2 minutes to soften the mixture.
Switch to a whisk attachment and whip for 20–25 minutes until it becomes light and fluffy.
Gradually add 1 egg at a time, ensuring each is fully incorporated before adding the next.
In separate bowl, whisk together the sour cream and whipping cream.
Add 1/3 of the cream cheese mixture to the sour cream and carefully mix.
Gently fold in the remaining 2/3 of the cream cheese mixture, being carefully to not deflate the air.
Use a spatula to scrape the mixture into the chilled base in the springform pan. You may need to shake or tap the pan to level the mixture.
Bake the cheesecake for 60 minutes, then remove it from the oven and do the toothpick test. If it doesn’t come out clean, bake for an additional 15 minutes.
Once the cake is done, remove it from the oven and allow it to cool for about an hour on the counter before refrigerating. Ideally, refrigerate overnight.
For the cranberry gel:
In a pot, combine the cranberries, orange juice, lemon juice, and sugar. Cook on medium-low, stirring occasionally.
Simmer for 10 minutes, then remove from the heat.
Meanwhile, bloom the gelatin sheets in ice water. Squeeze out the excess water and dissolve the sheets into the hot cranberry mixture.
Using an immersion blender, blend the mixture for 10–20 seconds. If you prefer a smoother texture, you can blend it longer. Allow to cool for 10 minutes.
Remove the cheesecake from the fridge. Pour the cranberry mixture on top.
Return it to the fridge and allow the gel to set for 3–4 hours.
Once the gel is set, remove the cake from the fridge and remove the spring from the pan.
