This time of year calls for cranberry use….I love these tart berries. Not only do they make the best sweet-tart desserts – when the proper amount of sweetener is added – but they are also very good for you. Did you know that they are a ‘superfood’. They boast several health benefits such as protection against urinary tract infection, anti-inflammatory benefits, immune support, cardiovascular benefits, they’re rich in antioxidants, have anti-cancer benefits, and have digestive tract benefits. They are a great source of vitamin C, manganese, vitamin E, vitamin K, dietary fiber, pantothenic acid, and copper.
I could go on and on about how great it is to add more cranberries to your diet, and I love the benefits they offer. Try to find more ways to get these scarlet red, super tart ‘bounce berries’ (a cute name they’ve picked up over the years due to them bouncing when ripe) into your menu plan as often as possible to reap the benefits of these, God created, super berries.
I’ve grown up just a drive away from a couple of cranberry bogs, so I can get them fresh and frequently. I love these little guys and I plan to create my fair share of delicious cranberry recipes over the next few months for all the fun holiday meals we have coming up soon.
Can you think of another berry that screams holidays like the cranberry? It’s really their time of year to shine…from Thanksgiving to Christmas, these tart little treasures step into the spotlight to brighten our day and palettes. When it comes to cranberries, if you don’t find it sweet enough you make not enjoy it…..did I mention they little rubies are super tart? 😉
Making this cheesecake pie was fun. Though it has a few steps in the process, it’s well worth your time, trust me, your taste buds will thank you. Enjoy the aromas that waft from your stove as your cheesecake bakes….it’s drool worthy. ❤
Just a note to consider though, as we all have differing levels of sweetness preference why not taste as you go to make sure you’re reaching your desired sweetness preference.
Ingredients:
For the cranberry filling:
8 ounces cranberries
1 Tbsp Sweet Blend – OR – 2 TBSP Gentle Sweet – OR – 1/3 cup of Erythritol or Xylitol
1/2 cup water
1 teaspoon lemon juice
For the crust:
1 and 1/3 cups THM Baking Blend – OR – 1 and 1/3 cups Nili’s Baking Blend (linked here) (buy THM Baking Blend here)
1/4 cup + 2 Tbsp Softened Butter (not melted)
1 egg
1/2 cups water
1/8 tsp Mineral Salt (BUY HERE)
1 Tbsp Erythritol – OR – 1 tsp of Super Sweet Blend – OR – 2 tsp Gentle Sweet (BUY HERE)
For the cheesecake:
2- 8 ounces cream cheese, softened
3 TBSP Super Sweet Blend – OR – 6 TBSP Gentle Sweet Blend – OR – 1 Cup Erythritol or Xylitol (BUY HERE)
2 Large Eggs
2 tsp Vanilla Extract
Instructions:
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- To make cranberry filling, add, sugar, lemon juice, cranberries, and water to a medium-sized saucepan. Bring to boil over medium-high heat. Once bubbling reduce heat to medium-low, and simmer for about 10 minutes or until cranberries are soft. Set aside to cool.
- Preheat oven to 350°F.
- To make crust, Place Baking Blend, mineral salt, sweetener and eggs with the softened butter into a large mixing bowl or stand mixer. Using a stand mixer or two forks, or a pastry blender mix until it forms a crumbly texture.
- Add water slowly (making sure to blend well before adding more water). It will form a large ball and stay together well after all the water has been added.
- set aside 1/4 of the recipe for later.
- Press the remaining 3/4 of dough crust mixture to 9-inch pie or tart pan. Press crust firmly and evenly into pan, and poke bottom with a fork several times to avoid bubbling. Bake for 10 minutes. Then, set aside to cool slightly.
- To make cheesecake mixture; Add cream cheese and sugar into a large mixing bowl. Using a stand mixer or electric beater on medium speed, beat until light and fluffy. Then add the eggs and vanilla, mix until combined and smooth. Pour the cheesecake mixture into the slightly cooled crust. Spread it out so it’s an even surface.
- Drop the cranberry mixture by the spoonfuls on to the cheesecake filling, leaving about 1/2-inch border around edges of the pie dish.
- break up and crumble the remaining 1/4 of the crust mixture you set aside over top of cranberry mixture.
- Bake 45 to 50 minutes, or until edges are golden brown and cheesecake filling is set.
With love,
Chrissy ❤
Question about the crust – the egg turns it gooey. It is no longer crumbly. Are the proportions correct?
I use regular sized eggs, if you’re using large or extra large that might be the problem.