Cranberry Cheesecake

This flavourful cheesecake makes a great dessert for Thanksgiving or Christmas!  The amount of glaze can accommodate a much larger cake as well, but this one is the standard size and will fit in a 10 quart pressure cooker or a 12” pizza oven as well as a standard oven, of course, so you have a few options for baking it.

Cranberry Cheesecake
You can use frozen cranberries, but avoid defrosting them first.  Fresh cranberries are always available in the fall in time for Thanksgiving, so make the most of their nutrition and medicinal qualities!  They are a close relative of the blueberry.


1 cup flour

½ cup ground almonds

1 tbls orange zest

1/3 cup butter

3 tbls maple syrup


8 oz cream cheese

¾ cup sugar

1 cup sour cream

2 eggs or 4 yolks

1 tbls vanilla extract


2-3 cups cranberries

½ cup orange juice

2 tsp orange zest

1 cup sugar

2 tbls cornstarch

Find the RECIPE INDEX page . . .

For the crust, combine the flour, orange zest, and ground almonds, then cut in the butter with a pastry blender.  Press into an 8” springform pan lined with parchment.  Bake at 350° F for 10-15 minutes.  Remove from oven and drizzle maple syrup over surface; allow to cool.

Have filling ingredients at room temperature.  On low speed of mixer, beat the cream cheese and gradually add the sugar.  Blend in the sour cream, then the eggs one at a time.  End with vanilla.  Pour into cooled crust and bake at 350° F for one hour with steam, or in a pressure cooker for 45 minutes at 15 psi, wrapped in foil.

For the pressure cooker, have 2-3 cups of water and a trivet to set the foil-wrapped pan on.  For both methods, allow the cake to cool slowly before removing from oven or cooker.

In a medium saucepan, combine sugar and cornstarch.  Puré cranberries with orange juice and zest until fairly smooth.  Add the cranberry puré to the saucepan and stir to dissolve sugar.  Place over medium heat and stir until the mixture clears, about 5 minutes.  Allow the mixture to cool.

When both the cake and glaze are only slightly warm, pour the glaze onto the centre of the cake and use a spatula to smooth the top and spread the glaze to the edges.  Chill in the refrigerator and then cover for at least 6 hours until thoroughly set.  Remove from pan and slide a large lifter between the crust and parchment; move to a cake plate or marble lazy susan for serving.

The biggest difference in results between baking the cheesecake in a conventional oven versus the pressure cooker will be the texture. The pressure cooker will not brown the cake or produce a crisp crust, but it will produce a smooth, creamy texture that is uniform throughout the cake. And, without a crisp crust, the cake is much easier to manage on the plate! Of course, it is more energy-efficient to have a stove-top element on for an hour than to have your oven on for that length of time. But the crust should be pre-baked in the oven or in a pizza oven.


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