Cranberry Cheesecake

Level Easy
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  • For the crust:
  • 6 oz oatmeal cookies
  • 1 oz. walnuts
  • 1.5 sticks of butter
  • For the topping:
  • 15 sheets of white gelatine
  • 4 fresh egg yolks (L)
  • 5 oz sugar
  • Juice from 1 lemon
  • 4.5 cups cream cheese
  • 1 cup heavy cream
  • 1 packet of red glaze
  • 3/4 cup cranberry juice
  • 4.5 oz dried cranberries
  1. Place oatmeal cookies in a ziplock bag and use rolling pin to crush the cookies until crumbled. Finely grind up the walnuts. Melt the butter. Mix together the cookie crumbs, walnuts, and butter until combined. Place parchment paper on bottom of a springform pan (26 cm diameter). Flatten crumb mixture onto the bottom of pan and let it cool in the refrigerator for 1-2 hours.
  2. Soak gelatine for 5 minutes in cold water. Mix egg yolks with 4 oz sugar and lemon juice for 5 minutes until foamy. Gradually stir in the cream cheese. Dissolve gelatine over medium heat and stir constantly. Add to cream cheese mixture. Whisk heavy cream until stiff and fold into mixture. Spread cream cheese onto the pie crust. Let the cake cool for 3-4 hours in the refrigerator.
  3. Prepare glaze with remaining sugar and cranberry juice as directed. Add cranberries and spread the icing on top of cake. Chill for another 30 minutes.
  • For the crust:
  • 6 oz oatmeal cookies
  • 1 oz. walnuts
  • 1.5 sticks of butter
  • For the topping:
  • 15 sheets of white gelatine
  • 4 fresh egg yolks (L)
  • 5 oz sugar
  • Juice from 1 lemon
  • 4.5 cups cream cheese
  • 1 cup heavy cream
  • 1 packet of red glaze
  • 3/4 cup cranberry juice
  • 4.5 oz dried cranberries
  1. Place oatmeal cookies in a ziplock bag and use rolling pin to crush the cookies until crumbled. Finely grind up the walnuts. Melt the butter. Mix together the cookie crumbs, walnuts, and butter until combined. Place parchment paper on bottom of a springform pan (26 cm diameter). Flatten crumb mixture onto the bottom of pan and let it cool in the refrigerator for 1-2 hours.
  2. Soak gelatine for 5 minutes in cold water. Mix egg yolks with 4 oz sugar and lemon juice for 5 minutes until foamy. Gradually stir in the cream cheese. Dissolve gelatine over medium heat and stir constantly. Add to cream cheese mixture. Whisk heavy cream until stiff and fold into mixture. Spread cream cheese onto the pie crust. Let the cake cool for 3-4 hours in the refrigerator.
  3. Prepare glaze with remaining sugar and cranberry juice as directed. Add cranberries and spread the icing on top of cake. Chill for another 30 minutes.