Ingredients
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh cranberries
- 1 cup heavy cream
- 1/2 cup butter, melted
- 1 1/2 cups graham cracker crumbs
- 1 tsp lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and 1/4 cup sugar until combined. Press into the bottom of a springform pan and bake for 10 minutes. Let it cool.
- In a mixing bowl, beat softened cream cheese with 1/2 cup sugar until smooth. Add eggs one at a time, mixing well. Stir in vanilla extract and lemon zest.
- Pour the filling over the crust and bake for 45 minutes until set but slightly jiggly in the center. Turn off the oven and crack the door to cool gradually for 1 hour.
- Chill the cheesecake in the fridge for at least 2 hours (or overnight).
- For the cranberry mousse, cook cranberries with 1/4 cup sugar and a splash of water until the cranberries burst (about 10 minutes). Let it cool.
- Whip the heavy cream until stiff peaks form and fold in the cooled cranberry mixture.
- Spread the cranberry mousse over the chilled cheesecake and chill until set. Serve sliced, garnished with fresh cranberries or whipped cream.
Notes
For best texture, ensure all ingredients are at room temperature before beginning. Allow plenty of time for chilling.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian