Tangy, Tart and Showstoppingly Gorgeous Cranberry Cheesecake
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FULL RECIPE
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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GRAB RECIPE
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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INGREDIENTS
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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FULL PROCESS
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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RECIPE HERE
The cheesecake is a simple no fuss and no bake vanilla cheesecake filling, stabilized by whipped cream.
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STEP-BY-STEP
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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ASSEMBLY
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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LEARN HOW
For the full recipe - measurements, tips, tricks and more - swipe the link below!
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RECIPE HERE