Cranberry Infused Mascarpone Cheesecake

01

Step 1

Start by preheating your oven to 350°F and greasing a 9-inch springform pan. Wrap the bottom and sides of the pan with a triple layer of foil, making sure it goes up the sides to prevent any water from leaking in later.

02

Step 2

In a medium bowl, mix together the cookie crumbs, sugar, stevia, and melted butter until everything is well combined. Press this mixture firmly into the bottom and about an inch up the sides of your pan. Pop it in the oven and bake for around 15 minutes, then let it cool completely.

03

Step 3

Turn the oven down to 325°F. In a large bowl or using a stand mixer fitted with a paddle attachment, beat the cream cheese, mascarpone, sugar, stevia, eggs, vanilla, and orange zest until smooth and creamy. Pour this filling over your cooled crust.

04

Step 4

Set the springform pan inside a larger roasting pan with high sides, then carefully pour in hot water until it reaches halfway up the sides of the pan. Bake for about 1 hour and 10 minutes, or until the edges are set but the center still has a slight jiggle.

05

Step 5

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, to let it firm up.

06

Step 6

While the cheesecake chills, make the cranberry topping. Combine orange juice, sugar, and stevia in a saucepan and bring to a boil. Stir in the cranberries and let them simmer, stirring now and then, until the sauce thickens and becomes glossy, about 10 to 15 minutes. Spread the sauce out in a shallow dish to cool completely in the fridge.

07

Step 7

When you're ready to serve, simply spoon the chilled cranberry sauce over the top of the cheesecake. Enjoy!