No-Bake Cranberry Cheesecake
I don’t usually like no-bake cheesecakes but this works so well! The pectin in the cranberries helps to give this a wonderful texture, and they also give their sweet, sharp and crisp flavors for the ultimate holiday dessert.
Servings Prep Time
8 20minutes
Cook Time Passive Time
10 – 12minutes 8 hoursor more
Servings Prep Time
8 20minutes
Cook Time Passive Time
10 – 12minutes 8 hoursor more
Ingredients
For the Crust:
For the Filling:
For the syrup:
Instructions
  1. Start by putting the cranberries, cardamom, sugar (NOT powdered sugar), and water in a small saucepan and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes, until the berries all burst. If any haven’t burst after this time just press on them with a rubber spatula.
  2. Pour this mixture into a fine mesh sieve, placed over a heatproof bowl or liquid measuring cup. Using either a large spoon or rubber spatula, press this thick compote through the sieve so a thick, jammy mix falls into the bowl. It will be very thick so make sure to scrape the bottom of the sieve and be patient while pressing through (not that it takes a tremendous amount of time, but it takes a little more work than straining an infused simple syrup or something).
  3. Set this in the fridge and let it cool completely—about 1 – 2 hours.
  4. Meanwhile, blitz the amaretti in a food processor until finely ground and then drop in the butter. Puree until it’s all combined, tumble into a 8 or 9″ springform and press into the bottom and slightly up the sides. This can go in the fridge while you wait on the cranberry mix to cool.
  5. Once the cranberry mix is cooled start with the filling. In a stand-up mixer fitted with the whisk attachment, whip the cream cheese just to combine it—about 10 seconds.
  6. Add in the powdered sugar and, again, just whip to combine—10 seconds.
  7. Now add the cranberry and whip until everything is light and fluffy—about 1 minute.
  8. Shut the mixer off, pour in the extract, liqueur and cream and turn back on to low and let it just mix to combine for a few seconds (in the interest of not getting splashed with cream) before cranking the speed up to medium-high. Whip for about 3 minutes, until you have medium-stiff peaks; it will not have the textural stiffness of medium-stiff peaks that you’d normally get from cream or egg whites—it will always be soft—but it should still only just hold its shape.
  9. Pour this into the prepared and crusted springform, smooth out the top, cover with plastic wrap, and stash in the fridge for at least 6 hours (but, ideally 12 hours so it has a better chance to set up).
  10. To make the syrup, combine the cranberries, sugar, and cranberry juice and bring to a boil over medium heat. Reduce the heat to a simmer and cook 5 minutes. Strain the syrup through a fine-mesh sieve, pressing the cranberries down to extract all their juice and pulp. Pour the liquid back into the pan you made it in, and put over medium heat. Let it boil for about 3 minutes, swirling it every now and again to make sure it doesn’t start to burn around the edges. You want the consistency to be a little thick, kind of like runny honey, so if it’s not quite thick enough reduce the heat to low and just let it simmer for another 1 – 2 minutes. Shut off the heat, and whisk in the Cointreau. Let it cool completely to room temperature before drizzling all over the cake just before serving. You can make the syrup in advance and keep it in the fridge—just let it come to room temperature and whisk it a little before pouring over the cake.
  11. Remove the sides of the springform and cut into generous slices to serve.

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