Cranberry Cheesecake

Makes 9 pieces

Equipment

15x15 cm/6x6 inch square pan

Ingredients

• For the brown butter graham cracker base

  • 55 gr unsalted butter, melted

  • 90 gr graham crackers

  • Pinch of salt

• For the Cranberry Sauce

  • 150 gr cranberries, cut in half

  • 35 gr sugar

  • 1/2 Lemon Zest

  • 1/2 Lemon Juice

  • Pinch of salt

  • 1/4 cup water

• For the filling

  • 220 gr cream cheese

  • 90 gr sugar

  • 100 gr crème fraîche

  • 120 ml heavy cream

  • 1 tsp vanilla extract or paste

  • Pinch of salt

  • 2 large eggs

  • 12 gr cornstarch

Instructions

1. Preheat the oven to 180°C/350°F. Prepare a 15 cm/6 inch square pan by buttering the bottom and sides. Cover the outside of the pan with aluminum foil tightly, sides and bottom.

2. For the base, place the graham crackers n a resealable bag, and crush them with a rolling bin until they resemble sand. In a large bowl, combine crushed graham crackers with melted butter, and a pinch of salt. Transfer the base mixture into the pan and press firmly to the bottom. Bake for 10 minutes. Leave it to completely cool.

3. For the cranberry sauce, bring cranberries, sugar, lemon zest, lemon juice, a pinch of salt, and water to boil in a medium-sized sauce pan and cook over medium-low heat for 10 minutes. Set aside to cool down.

4. For the filling, in a large bowl (or stand mixer bowl), beat cream cheese and sugar with a hand or stand mixer at high speed for 3-4 minutes, or until it becomes fluffy and pale in color. Add crème fraîche, heavy cream, vanilla, and a pinch of salt. Beat to combine for 30 seconds. Add one egg at a time, mixing in between. Finally, add the cornstarch, mix to fully combine.

5. Boil 500 ml water.

6. Place the pan into a deep baking dish. Pour the cheesecake mixture into the pan and top with cranberry sauce, evenly. Pour the boiling water into the baking dish. Bake for 30 minutes.

7. Turn down the oven temperature to 150°C/300°F and bake for additional 30 minutes. Turn the oven off and leave the cheesecake in the oven for 1 hour. Take the cheesecake out from the oven, cover the top with cling film, and chill in the fridge for at least 6 hours or overnight. Enjoy!