Equipment
* optional
Ingredients
Cranberry Orange Topping
- 300 g cranberries, fresh or frozen
- 100 g granulated sugar
- 60 ml orange juice, freshly squeezed
- 60 ml water
Spiced Crust & Cookie Butter Layer
- 250 g spiced cookies
- 80 g unsalted butter, melted
- 200 g cookie butter spread
Orange Cheesecake Base
- 500 g cream cheese, full fat, softened to room temperature
- 300 ml heavy cream, cold, minimum 35% fat
- 120 g powdered sugar, sifted
- orange zest
- 5 ml vanilla extract
Nutrition (per serving)
Method
In a medium saucepan, combine the cranberries, granulated sugar, orange juice, and water. Bring to a boil at 100°C/212°F, then reduce heat and simmer until the cranberries burst and the sauce thickens into a jam-like consistency.
Transfer the cranberry sauce to a bowl and let it cool completely to room temperature (around 20°C/68°F), then refrigerate until needed.
In a food processor, pulse the spiced cookies into fine crumbs. Transfer to a mixing bowl.
Pour the melted butter over the cookie crumbs and mix with a silicone spatula until evenly moistened.
Press the crumb mixture firmly into the bottom of a 23cm (9-inch) springform pan. Use the bottom of a glass to compact it into an even layer.
Briefly warm the cookie butter spread in a microwave for 15-20 seconds until easily pourable. Pour it over the prepared crust, spreading it evenly to the edges. Chill the pan in the freezer to set the layer while making the filling.
In a clean mixing bowl, whip the cold heavy cream until stiff peaks form.
In a separate large bowl, use an electric mixer to beat the softened cream cheese, powdered sugar, orange zest, and vanilla extract until completely smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture in two additions using a silicone spatula. Take care not to deflate the whipped cream.
Remove the crust from the freezer. Spoon the cheesecake filling over the set cookie butter layer and smooth the top with an offset spatula or the back of a spoon.
Refrigerate the cheesecake for at least 6 hours, or ideally overnight, until fully set and firm.
Before serving, remove the sides of the springform pan. Spoon the cooled cranberry sauce evenly over the top of the set cheesecake.
Chef's Notes
- Temperature management is critical for no-bake cheesecakes: the cream cheese must be at room temperature to avoid lumps, but the heavy cream must be fridge-cold to whip properly.
- For an impeccably clean slice, dip a sharp chef's knife in hot water and wipe it completely dry before every single cut.
- The secret to the 'dual-toned' aesthetic relies on distinct layers. Do not rush the assembly; letting the cookie butter layer firm up briefly in the freezer prevents the cheesecake filling from swirling into it.
- If fresh cranberries are exceptionally tart, you may adjust the granulated sugar up by 20g according to your palate.
Storage
Refrigerator: 5 days — Cover tightly to prevent the cheesecake from absorbing fridge odors.
Freezer: 1 month — Freeze without the cranberry topping for best results. Thaw overnight in the refrigerator.
