Ingredients
The following ingredients have 4 Servings
- 6 oz fresh or frozen cranberries
- 1/4 cup granulated white sugar
- 1/4 cup water
- zest of 1/2 orange
- 3/4 cup walnuts
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 9 tablespoons butter, melted
- 16 oz full-fat cream cheese, room temperature
- 1/2 cup Vermont Creamery Crème Fraîche, room temperature
- 1/2 cup powdered sugar
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
Instruction
- Cook cranberry puree by combining all ingredients in a small saucepan over medium heat for 8-10 minutes. Use a whisk or spoon to help break down the cranberries.
- Once cooked, place a fine mesh strainer over a small bowl and, using a spatula, squeeze through all of the liquid and dispose of the solids. Let cool to room temperature.
- Preheat oven to 325°F. Line an 8×8 pan with parchment paper.
- In a food processor, combine the walnuts, graham cracker crumbs, and sugar. Pulse until the mixture resembles a fine sand and the walnuts are completely pulverized. Pour in butter and pulse until it comes together. Press the crust firmly and evenly into the pan.
- Meanwhile in a standing mixer fitted with a paddle attachment, cream the cream cheese over medium-low speed for 1 minute. Do not use a higher speed, or you will incorporate too much air into the batter. Scrape the cream cheese from the sides of the bowl halfway through mixing.
- Add in the crème fraîche, powdered sugar, and vanilla, beating for 30 seconds.
- Add in the eggs, one by one, beating until fully incorporated.
- Pour batter over crust. Drizzle the cranberry puree on top. With a skewer or chopstick, make a swirl pattern.
- Bake for 45-55 minutes. The cheesecake should be slightly puffed, but should not be golden. Jiggly is ok! It will continue to cook as it cools.
- Allow to cool for 1 hour before placing into fridge to cool completely, about 3 hours more. Cut into bars and serve!
