Cheesecake with Cranberry Glaze and Sugared Cranberries
Prep Time: 30 mins
Cook Time: 50 mins
Additional Time: 8 hrs 30 mins
Total Time: 9 hrs 50 mins
Servings: 10
Yield: 1 9-inch cheesecake
Ingredients:
Cheesecake:
10 digestive biscuits (such as McVitie’s®)
5 tablespoons butter, melted
2 tablespoons confectioners’ sugar
⅛ teaspoon salt
2 (8-ounce) packages of cream cheese, softened
¾ cup white sugar
3 large eggs
¼ cup sour cream
2 teaspoons vanilla extract
1 orange, zested
Sugared Cranberries:
⅓ cup white sugar
½ cup water
1 cup fresh cranberries
¼ cup white sugar
Cranberry Glaze:
1 cup fresh cranberries
¼ cup water
2 tablespoons white sugar
½ cup confectioners’ sugar
1 tablespoon orange juice
1 ½ teaspoon light corn syrup
½ teaspoon vanilla extract
¼ teaspoon salt
Directions:
Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners’ sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse the food processor and set aside for the cranberry glaze.
Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let the crust cool while making the filling.
Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
Refrigerate cheesecake and syrup-coated cranberries, for 8 hours to overnight.
Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the syrup-coated cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow them to dry, for 30 minutes to 1 hour.
In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners’ sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.
Nutritional Facts:
448 Calories
26g Fat
48g Carbs
6g Protein
Recipe courtesy of Allrecipes.com.
This sounds amazing and oh so perfect for the holidays. Can never have too much cranberry this time of year! 
I’ll drop the picture here for others to drool over too 
