Cranberry Mascarpone Dessert Cheesecake

Ingredients 0/15

Step 1

Heat your oven to 350°F and lightly spray a 9-inch springform pan with cooking spray. Wrap the pan with a triple layer of foil, making sure the foil goes up the sides to catch any water later on. In a medium bowl, mix together the cookie crumbs, sugar, stevia, and melted butter until everything is combined. Press this mixture firmly into the bottom and about an inch up the sides of the pan. Pop it in the oven and bake for about 15 minutes, then let it cool completely.

Step 2

Turn the oven down to 325°F. In a large bowl (or your stand mixer), beat the cream cheese, mascarpone, sugar, stevia, eggs, vanilla, and orange zest until the batter is smooth and creamy. Pour this over the cooled crust in the pan. Place the springform pan inside a bigger roasting pan with tall sides, then carefully pour in hot water until it reaches halfway up the sides of the springform pan. Bake the cheesecake for about 1 hour and 10 minutes, or until the edges look set but the center still jiggles a bit.

Step 3

Take the cheesecake out of the water bath, remove the foil, and let it cool completely at room temperature. Once cooled, pop it in the fridge for at least 24 hours, or up to 48 if you can wait that long.

Step 4

While the cheesecake chills, make the cranberry sauce by combining orange juice, sugar, and stevia in a saucepan. Bring it to a boil, then stir in the cranberries and let the mixture simmer for 10 to 15 minutes, stirring occasionally, until it thickens and looks glossy. Pour the sauce into a shallow dish and refrigerate until it’s completely cool.

Step 5

When you’re ready to serve, spread the cranberry sauce over the top of the cheesecake and enjoy!