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Light Cranberry Cheesecake

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“From Canadian Living. Can't wait to try it!”
READY IN:
1hr 10mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle crumbs over greased 9-inch (2.5 L) square baking pan; set aside.
  2. In food processor, blend cheeses and sugar. Add eggs, one at a time; blend in sour cream, cornstarch, vanilla and rind. Pour over crumbs.
  3. Set pan in larger shallow pan; pour in enough hot water to come 1 inch (2.5 cm) up sides. Bake in 325° F (160° C) oven for 50 to 55 minutes or until tester inserted in centre comes out clean. Remove pan from water; let cool on rack.
  4. Cover and refrigerate for at least 8 hours or up to 2 days.
  5. Sauce: Bring berries, orange juice and sugar to boil over medium-high heat, stirring; cook for 3 to 5 minutes or until berries pop, stirring often. Dissolve cornstarch in 1 tbsp water; whisk into sauce and cook, whisking, for 2 minutes or until thickened. (Sauce can be refrigerated for up to 5 days.)
  6. Top each serving of cheesecake with 1 tbsp sauce.

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