Cranberry Swirl Cheesecake with a Biscotti Crust
Learn how to make this Cranberry Swirl Cheesecake with a Biscotti Crust recipe with the voice-activated cookbook iPhone app, Myka.
Serves:
12
Cook In:
70 mins
Prep In:
30 mins
Method:
Bake
Introduction
Cranberry Swirl Cheesecake with a Biscotti Crust
By: Sous Chef Myka
Cheesecake might just be the perfect crowd-pleasing dessert, and we promise, this one is too good to skip out on. This Cranberry Swirl Cheesecake with a Biscotti Crust is tart, fluffy, and sweet, thanks to goat cheese, fresh ginger, and almond biscotti cookies.
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32 oz cream cheese
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8 oz goat cheese
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6 oz biscotti cookies
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½ tsp salt
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3 tbsp butter
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2 & ½ cups fresh cranberries
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2 & ½ cups sugar
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½ cup + 1 tbsp water
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3 tbsp lime juice
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2 inches fresh ginger
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1 tbsp cornstarch
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1 tbsp vanilla extract
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6 large eggs
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¾ cup heavy cream
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Candied cranberries for garnish
Cranberry Swirl Cheesecake with a Biscotti Crust
Hi Chefs, Myka here 👋
Cheesecake is one of those desserts that just stands the test of time. And whether you’re bringing it to a dinner party or whipping it up just for yourself to enjoy, this Cranberry Swirl Cheesecake with a Biscotti Crust is totally crave-worthy. While cheesecakes often appear to have many steps, you mostly just have to learn the ropes when it comes to baking and cooling this temperamental treat.
You’ll start by letting your cream cheese come up to room temperature, preheating your oven, and spraying your springform pan.
Next, you’ll pulse biscotti cookies and salt until you have fine crumbs, before transferring to a medium mixing bowl. Melt your butter, and add that to the crumbs, and after you mix well, layer it in the bottom of the springform pan (you can use a flat bottom cup or bowl to press it in evenly). Bake this in the oven for 10 minutes, and let it cool.
Meanwhile, blend fresh cranberries and sugar, along with water, lime juice, and fresh ginger. Transfer these ingredients to a saucepan, and bring to a low boil (stirring often). Then, in a small bowl, you’ll mix together cornstarch and water, and add this to the saucepan, before removing from the heat to cool.
Then, in the bowl of a stand mixer, you’ll combine the cream cheese and goat cheese, and add in lime juice, vanilla extract, and salt. Mix until no lumps remain, pausing the mixer to scrape the bowl and beater with a flexible spatula, to ensure you incorporate all of the cheese. Reduce the speed and add sugar, stopping when it’s well-combined. After that, you’ll add eggs one at a time. In a saucepan, add heavy cream and bring it to a boil, before adding this until the mixer as well.
Next, you’ll add your cranberry mixture into a piping bag (you can also use a zip lock bag). Pour a small layer of batter into your springform pan, then drizzle with cranberry mixture, repeating until the mixtures are finished. You can use a toothpick or chopstick to swirl the cranberry mixture.
Finally, place the cheesecake in the oven for 20 minutes, then turn off the oven, open the door, and let it stand for 10 minutes. Then, close the door and set the oven to 250℉, and continue baking for 70 minutes.
After that, turn off the oven and open the door a few inches. Let the cheesecake rest until it’s cool enough to handle, then remove from the oven, and let it continue cooling at room temperature for at least one hour. Then, cover it and cool completely in the fridge, for at least 12 hours.
Serve with candied cranberries and enjoy!
Happy cooking!
Step by Step Instructions
Step 1
Remove 32 ounces of cream cheese and 8 ounces of goat cheese from the refrigerator and let it come up to room temperature.
Step 2
Adjust the oven rack to the middle position, then preheat your oven to 350℉.
Step 3
Spray a 9” springform pan with cooking spray and set aside.
Step 4
Add 6 ounces of Biscotti cookies and ¼ teaspoon of salt to a food processor. Pulse until you have fine crumbs, then transfer to a medium mixing bowl.
Step 5
Melt 3 tablespoons of butter in the microwave, then add to the crumbs. Mix until well combined and then transfer to the springform pan.
Step 6
Using a flat bottom cup or bowl, compress the mixture into an even layer along the bottom of the pan.
Step 7
Place the springform pan into the oven and bake for 10 minutes. When finished, remove from the oven to cool.
Step 8
In a blender, place 2 ½ cups of fresh cranberries and ½ cup of sugar.
Step 9
Continue adding ½ cup of water, 2 tablespoons of lime juice and a 2” chunk of fresh ginger. Blend until smooth.
Step 10
Transfer ingredients to a saucepan. Bring to a low boil for 5 minutes, stirring often.
Step 11
In a small bowl, mix together 1 tablespoon of cornstarch and 1 tablespoon of water. Add to the saucepan and continue stirring for an additional minute, then remove from the heat to cool.
Step 12
Raise the temperature of the oven to 450℉.
Step 13
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and goat cheese.
Step 14
Continue adding 1 tablespoon of lime juice, 1 tablespoon of vanilla extract, and ¼ teaspoon of salt.
Step 15
Mix on low until roughly combined, then increase the speed to medium and cream until no lumps of cheese remain.
Note: Pause to scrape the bowl and beater with a flexible spatula to incorporate all of the cheese.
Step 16
Reduce the speed to medium-low and add 2 cups of sugar. Mix only until well combined.
Step 17
With the mixer set to medium low, add 6 large eggs, one at a time until each is incorporated before adding the next. Then turn off the mixer.
Step 18
In a small saucepan, add ¾ cup of heavy cream and bring to a full boil.
Step 19
Turn your mixer to low, and add the heavy cream in a steady stream until just incorporated.
Step 20
Transfer the cranberry mixture to a piping bag or ziplock bag.
Step 21
Pour a small layer of batter into the springform pan, then drizzle with the cranberry mixture. Continue this process until no batter remains and you end with the cranberry mixture. Take a chopstick or toothpick and swirl the cranberry mixture into the batter.
Step 22
Carefully place the cheesecake into the oven and bake for 20 minutes.
Step 23
After 20 minutes, turn off the oven and open the door and let it stand open for 10 minutes. After 10 minutes, close the oven door and set the oven to 250℉.
Step 24
Continue baking for approximately 70 minutes. The cheesecake will be done when the center registers 145℉ on an instant thermometer.
Step 25
Turn off the oven and slightly open the oven door a few inches. Let the cheesecake rest until cool enough to handle, then remove it from the oven and continue letting it cool at room temperature for at least 1 hour.
Step 26
After 1 hour, cover the cheesecake and transfer to the refrigerator to cool completely, at least 12 hours.
Step 27
After 1 hour, cover the cheesecake and transfer to the refrigerator to cool completely, at least 12 hours.
