Cranberry cheesecake

A creamy velvety cheesecake topped with ruby red cranberry sauce. A festive holiday treat perfect for the Thanksgiving or Christmas dessert table. 

A creamy velvety cheesecake topped with ruby red cranberry sauce. A festive holiday treat perfect for the Thanksgiving or Christmas dessert table. Recipe roxanashomebaking.com

Did you know today is World Diabetes Day? I didn’t either and if you take a look at my blog you can easily understand why. I bake absolutely nothing that can be called diabetic friendly, well except for these Pumpkin Cookies I made last year for my friend Carolyn and this beautiful Cranberry Cheesecake which happens to be both sugar and gluten free.

I’ve been reading Carolyn’s blog since I started blogging and I’ve learned that even if you have diabetes you can still enjoy lots of sweet treats, oh, and she’s a professional when it comes to whipping a low-carb gluten free sweet treat.

When she emailed me a few weeks ago about participating in an event to raise Diabetes awareness my first thought went to my mother in law. Some of you might smile of this point but I’ve mention her before and she’s as sweet as sugar, the sad part being she has to watch her blood sugar.

And just like Carolyn, my mother in law loves sweets. She has to has some every day, even if it’s just a few crumbs.

A creamy velvety cheesecake topped with cranberry sauce. Recipe roxanashomebaking.com

This cheesecake recipe is my favorite. I have made it several types using regular sugar and every time I just change the sauce on top, it depends on my mood and the season. This time I picked cranberries since they are in season, but you can leave it plain if you prefer.

Instead of regular white sugar I used Swerve, an all-natural diabetic friendly sweetener. It was the first time I have used it and it was a wonderful experience.

It was the first time I also made cranberry sauce for the cheesecake and can’t say for sure if it was the sweetener or just in general, but it dried out a wee bit. I’d recommend topping the cheesecake with the cranberry sauce just before serving, this way you prevent it from drying out.

The cheesecake turned out creamy and velvety, just like I like it. As a variation (and I’ve made it several times as well) you can replace one package of cream cheese with 1 cup of cottage cheese)

I don’t think I’ve actually thought too serious about diabetes until few days ago after I made this cheesecake. The things I’ve read are quite scary and made me think twice about the amount of sugar that goes in our bodies every single day.Did you know about 347 million people worldwide have diabetes and it’s predicted that soon diabetics become the seventh leading cause of death in the world by the year 2030. There are two major forms of diabetes. Type 1 diabetes is characterized by a lack of insulin production and type 2 diabetes results from the body’s ineffective use of insulin. A third type of diabetes is gestational diabetes. This type is characterized by hyperglycaemia, or raised blood sugar, which has first appeared or been recognized during pregnancy. Type 2 diabetes is much more common than type 1 diabetes. Type 2 diabetes can be prevented. Thirty minutes of moderate-intensity physical activity on most days and a healthy diet can drastically reduce the risk of developing type 2 diabetes. Type 1 diabetes cannot be prevented.

Cranberry Cheesecake

Prep Time: 30 minutes

Cook Time: 55 minutes

Yield: one 8 inch round pan

Cranberry Cheesecake

A creamy velvety cheesecake topped with cranberry sauce. The crust is made from ground almonds and the filling form a mixture of cream cheese, eggs and heavy cream, deliciously paired with the tart cranberry sauce.

Ingredients

    Crust
  • 8 oz whole almonds ground
  • 1/4 cup swerve sweetener
  • 1 egg
  • 4 tbsp cold butter, diced
  • pinch of salt
  • Filling
  • 2/3 cup swerve sweetener
  • 1 tbsp fresh squeezed lemon juice
  • 2X8oz each cream cheese, room temperature
  • 2 eggs
  • 1 egg white
  • 1/2 cup heavy cream
  • Cranberry sauce
  • 4 oz fresh cranberries
  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup swerve sweetener

Instructions

    Crust
  1. In a food processor add the almonds and process few minutes until ground. Add the butter, sugar, egg and salt and pulse few times until it forms a ball.
  2. Take the dough out and gently press it on the bottom and about 1 inch on the sides of a greased 8 inch springform pan.
  3. Chill for about 15 minutes.
  4. Turn the oven on and place a shallow dish with about 1 1/2 inch water in it on the bottom rack. Wait until the oven temperature reaches 350F.
  5. Now it's time to make the filling.
  6. Filling
  7. In a large mixing bowl add the cream cheese and swerve and mix until combined. Add the heavy creamy, eggs and the egg white and stir until creamy. Pour into the chilled crust
  8. Bake without taking the water dish out of the oven for about 55 minutes or until the edges slightly become golden and the middle is just slightly wiggly.
  9. Turn off the oven, crack the door just a little bit and leave the cheesecake to slowly cool for the next two hours without taking it out of the oven. When the two hours are oven, run a butter knife between the cheesecake and the sides of the pan for easy release.
  10. While the cheesecake is cooling down you can make the cranberry sauce.
  11. Cranberry sauce
  12. In a small saucepan add the cranberries, swerve and orange juice and cook, over low heat for few minutes until the cranberries have popped and they become mushy. Remove from the heat and cool slightly before spreading it on top of the cheesecake.
  13. Remove the cheesecake from the pan and enjoy! Enjoy!
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Cranberry Cheesecake

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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. Food Stories says

    Just making my way through all the sites that are participating in Carolyn’s World Diabetes Day awareness campaign & wanted to say hello & thx (I’m a type 2, btw) :-)

  2. says

    I would make this cheesecake for sure, then some brownies and cucumber salad :) I have used splenda in the other two things before, but I am interested in learning more about swerve!

  3. Amanda says

    I am hoping to order my first Swerve this week. I’m a recently diagnosed pre-diabetic and would love to make a fabulous desert that even I can indulge in for Thanksgiving!

  4. Donna Williams says

    I am having a family reunion and have been looking for a good cheesecake recipe. I would like to try the Cranberry Cheesecake you posted here. The cranberry and orange combo sounds wonderful!

  5. Mary says

    I’ve been anxious to try something with the powdered variety of Swerve – so I’d probably try something like spice cookies with a cream cheese frosting. Thanks so much for participating in this effort.

  6. Sarah G says

    Man, that cheesecake is on my list of must eats…maybe at Thanksgiving! Hmmm, the first thing I’d make with Swerve would probably be a birthday cake for my son.

  7. Moira says

    Wow! Thanks for sharing this — I will be making this for thanksgiving! I haven’t tried swerve yet but I am diabetic so would love the chance. I’d make lots and lots of cheesecake :)

  8. Vickie says

    Thank you for your blog about Diabetes Day. If I won the Swerve I would like to make a carrot cake or some other dessert. There are lots of recipes out there to try.

  9. Natty says

    If I can’t get my hands on Swerve, would you suggest any other sweetener or sugar to use? And should I just swap it into the recipe in the same amount as the Swerve or does the amount need to change? Thanks!

    • says

      Hi Natty,
      This is my go-to cheesecake recipe and usually I make it with granulated white sugar, the same amount as swerve. I don’t know much about other sweeteners.

      Roxana

  10. Nancy says

    I can tell you I would make this cheesecake for my first recipe with Swerve. Just looking at the photo made me dream about the creamy yumminess in my mouth. Thank you for helping with Diabetes awareness!

  11. Lindsay says

    I’ve tried a Swerve sample and liked it a lot. Didn’t realize they had confectioner’s sugar! The first thing I would make is cupcakes and frosting!!

  12. Jeri Fulelr says

    LOVE Swerve! Have gone Low-Carb for several months now and a good sweetener makes being able to still eat yummy foods a possibility. I’ve been wanting to try a great pumpkin pie recipe!

  13. says

    There’s too many goodies to even know what to begin baking with Swerve… But your cheesecake looks like a fabulous place to start. Thanks for participating and offering this wonderful opportunity to try Swerve.

  14. Raida Disbrow says

    I would make chocolate chip cookies. If I could have cream cheese I would start with your cheesecake it looks amazing!

  15. Kim - Liv Life says

    I’m SO borrowing your crust recipe for my cheesecake this year!! Love the thought of the almonds. My son, who is lactose intolerant, has asked for cheesecake (a once a year treat!) and we will make it just that much healthier with Swerve. I’ve been using it all week, and no one has noticed!!
    (no need to enter me in the giveaway, we have one of our own!)

  16. Michelle says

    Thank you so much for participating in World Diabetes Day! I have the disease and appreciate all these recipes very much. The thing I think I would make is blondies.

  17. diabeticFoodie says

    Thanks so much for participating in World Diabetes Day and helping raise awareness! Your cheesecake looks yummy!

  18. Elaine Cook says

    I made the best pumpkin pie (without crust) with Swerve and it turned out spectacular. No one believed it was made with sweetener! And my diabetic loved it — the best he’s eaten. I’m delighted to have tried Swerve. It’s the best.

  19. Carol LaBella says

    I would love to try Swerve All Natural Sweetener and the first thing I would make is your Cranberry Cheesecake! I am a diabetic and bake using artificial sweeteners but have not found one that I really like. I’ve looked in my local stores and cannot find this Swerve. Will have to look onllne. I want that cheesecake! lol

  20. Suzanne Perazzini says

    I have cut way back on added sugar in my cooking. I don’t think it does any of us any favours. Your cheesecake looks delightful.

  21. Rica says

    I’ve heard a lot about Swerve and would love to try it. In this recipe, did you use the granulated or powdered? For my first use, I would probably make this cranberry cheesecake recipe b/c Thanksgiving is next week, and cranberries are so Thanksgiving!

  22. Catherine H. says

    I would make this! I LOVE cranberries and I LOVE cheesecake. I’ve been eating low-carb for nearly five years now–thank you for making such an awesome dessert!

  23. chrysta says

    so many choices! With the holidays coming up I would love to try this recipe out. Cranberry cheesecake just so festive!

  24. Janna says

    I would make my husbands favorite dessert, peanut butter cheesecake, using Swerve instead of sugar to help control his diabetes

  25. Kim - Liv Life says

    Just a thought on the cranberry sauce… we did a Swerve Cranberry Sauce for our post, and my sauce also “dried” out. I made it the day prior, then when I went to shoot it, the sauce was almost like a glaze. I gently heated it with a bit of water and it got more saucy. I think the cranberries didn’t get quite as juicy with the Swerve, but fixed with a little liquid (oj, water… grand marnier… etc!!)

    • says

      I don’t know exactly how cranberries react to swerve, the sauce was OK when I put it on the cheesecake ans shoot it. The next day it was dried so I don’t know if it’s the sauce, the humidity in my fridge or what’s the explanation

      Roxana

  26. sandy says

    Cheese cake is my favorite goodie. Chocolate, fruited, plain on a plat or in my hand. Looking forward to trying Swerve now to find it online

  27. Dita says

    The first thing I would make with Swerve is the wonderful looking, healthy Cranberry Cheesecake that you created. Thanks for the recipe.

  28. Karen says

    I would love to switch over completely to swerve. Since the holidays are right around the corner, I would probably use it to make a pumpkin pie. After that, it would go in all my christmas cookies!

  29. Lori R says

    Sweetie I love Swerve. I wish you could get it locally here in Dallas. It has changed the taste of sweets forever! Thats a good thing! I would totally make a cheesecake!!

  30. Pat says

    Oh my gosh the cheesecake is cooling in my oven as I write this! It looks fantastic! I am sooo nervous making this. I am so NOT a cook but love cheesecake. I bought swerve over a month ago and love it. Use it all the time on oatmeal and normal stuff you would use sugar on. Venturing out into the new cooking world is so much fun. I am following you on Pinterest, and FB. Oh and I have ZipList for lots of recipes too. Thanks for this one and all your hard work.

  31. Ann from Sumptuous Spoonfuls says

    I love this recipe! … and thanks for bringing it to the brunch today … (& oh btw I like you on fb :)

  32. Robin says

    I thought you were a low-carb, sugar-free recipe site because of your reference to diabetes. I will try your Cranberry Cheesecake, but you don’t seem to have much else that I’d try. I live the Atkins lifestyle. Nice website though, and if I ate sugar desserts like you show, oh my, I’d try some of the caramel ones. Yummy looking, that’s for sure. Best to you.

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