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Sparkling Cranberry Cheesecake

Featured in the Honolulu Star-Advertiser on December 18, 2019.

sparkling cranberry cheesecake


Sparkling Cranberry Cheesecake


  • Non-stick cooking spray
  • 3 (8-ounce) blocks cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • Zest of 1 large orange
  • 2 tablespoons flour
  • 1 teaspoon vanilla
  • 1/2 teaspoon kosher salt


  • 1 cup finely crushed graham crackers
  • 5 tablespoons melted butter
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • Pinch of kosher salt


  • 1/2 cup water
  • 2 tablespoons orange juice
  • 1 1/2 cup sugar, divided
  • 1 cup fresh cranberries


Heat oven to 325°F. Coat a 9-inch springform pan with non-stick cooking spray.

In the bowl of an electric mixer, beat cream cheese and sugar. Add eggs, one at a time, sour cream, orange zest, flour, vanilla, and salt; set aside.

In a large bowl, mix together graham cracker crumbs, butter, brown sugar, cinnamon and salt. Press mixture into pan.

Pour filling over crust. Wrap bottom of pan in foil; place on a baking sheet. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.

In a medium pot over medium heat, combine water, orange juice, and 1/2 cup sugar. Stir until sugar is dissolved, 3 to 4 minutes. Add in cranberries; toss until fully coated. Transfer onto parchment paper and let cool, about 15 minutes. When cool, toss in remaining sugar and top cheesecake. Serves 10.

Approximate Nutrient Analysis per slice:
600 calories, 34 g fat, 19 g saturated fat, 145 mg cholesterol, 450 mg sodium, 71 g carbohydrate, 1 g fiber, 62 g sugar, 7 g protein


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