No-Bake Cranberry Orange Cheesecake

By Tatyana's Everyday Food · 300 min

Ingredients

Instructions

1. Simmer the cranberries, orange juice and sugar over medium heat for 6 to 8 minutes, until the berries burst and the sauce thickens. Mash lightly with a potato masher, then let cool.
2. Pulse the graham crackers into fine crumbs in a food processor, then mix in the melted butter until coated. Press firmly and evenly into the base of a 9-inch springform pan with the flat bottom of a glass. Optionally, bake at 350°F for 15 minutes, then let cool.
3. Whip the chilled cream until stiff peaks form, then set it aside in another bowl. Switch to the flat beater and beat the softened cream cheese for 5 to 7 minutes until creamy.
4. Add the sour cream, vanilla, sea salt and condensed milk and mix for a few minutes, scraping down the bowl. Add the cranberry sauce and mix for a minute.
5. Mix the gelatin with a few tablespoons of water until thick. Microwave in 15-second intervals, stirring, until fully dissolved and hot, about 45 seconds in total.
6. With the mixer on medium, pour the hot gelatin into the batter right away, without letting it cool. Then gently fold in the whipped cream.
7. Line the pan sides with a plastic cake collar. Pour in the batter, smooth the top, and chill for at least 8 hours or overnight until firmly set.
8. Whip the chilled cream with the powdered sugar, vanilla and sea salt for about 5 minutes until stiff peaks form, starting slow and increasing speed. Transfer to a piping bag with a star tip.
9. Remove the springform ring and peel off the plastic wrap. Slide the cake onto a serving stand. Pipe dollops of whipped cream on top and decorate with orange slices, cranberries, pomegranate arils and rosemary sprigs. Keep refrigerated until serving.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

More recipes with

CreamCream cheeseSour creamOrangeSweetened condensed milkGraham crackerCranberry