Cheesecake with Cranberry and Mascarpone

Ingredients

• CRUST:
• Cooking spray
• 1 ½ cups chocolate cookie crumbs
• 5 tablespoons Sugar In The Raw®
• 2 tablespoons Stevia In The Raw®
• 4 tablespoons butter, melted
• FILLING:
• 1 pound cream cheese, softened
• 1 pound mascarpone cheese
• 4 large eggs
• 2 teaspoons vanilla
• Finely grated zest of 1 orange
• TOPPING:
• 1 cup freshly squeezed orange juice
• 1 (12 ounce) package fresh cranberries

Step 1

Warm your oven to 350°F and lightly spray a 9-inch springform pan with cooking spray. Wrap the pan with a triple layer of foil, making sure the foil comes up around the sides to prevent any leaks. In a bowl, mix together the cookie crumbs, sugar, stevia, and melted butter until everything is well combined. Press this mixture firmly into the bottom of the pan and about an inch up the sides. Pop it in the oven for about 15 minutes until it’s set, then let it cool completely.

Step 2

Turn the oven down to 325°F. In a large bowl or your stand mixer, beat the cream cheese, mascarpone, sugar, stevia, eggs, vanilla, and orange zest until the batter is smooth and creamy. Pour this over your cooled crust. Place the springform pan inside a bigger roasting pan with high sides, then carefully pour in some boiling water until it reaches halfway up the springform pan. Bake for around an hour and 10 minutes, until the edges are set but the center still jiggles a bit.

Step 3

Once done, take the cheesecake out of the water bath and unwrap it from the foil. Let it come to room temperature, then pop it in the fridge for at least 24 hours, or up to two days if you can wait that long.

Step 4

While the cheesecake chills, make the cranberry sauce by combining the orange juice, sugar, and stevia in a saucepan. Bring it to a boil, then add the cranberries and let them simmer, stirring now and then, until the sauce thickens and looks glossy—this should take about 10 to 15 minutes. Pour the sauce into a shallow dish and chill it completely in the fridge.

Step 5

When you’re ready to serve, spread the cranberry sauce over the top of the cheesecake. Enjoy!