Tangy, Tart and Showstoppingly Gorgeous Cranberry Cheesecake

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An easy recipe for Cranberry Cheesecake with gingersnap crust. Indulgent and tangy vanilla cheesecake with a quick, zesty cranberry sauce and gorgeous crystalized cranberries.

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Start by making the sauce to give this time to cool. You'll need: - fresh or frozen cranberries - orange juice - maple syrup

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Heat the ingredients in a saucepan until the cranberries break down and the sauce thickens. Then decant into a bowl and allow to cool.

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Next, for the gingersnap crust, simply mix together crushed gingersnap cookies with butter and press into the base of a springform cake pan.

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The cheesecake is a simple no fuss and no bake vanilla cheesecake filling, stabilized by whipped cream.

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To assemble, spread the filling on top of the crust. Then spread the cooled cranberry sauce in a layer over top. Chill for at least 4 hours to set.

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To add a sparkle to the finished product - sugar some fresh cranberries by soaking in sugar syrup and rolling in coarse sugar.

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For the full recipe - measurements, tips, tricks and more - swipe the link below!

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