Sweet Sunday – Cranberry Ripple Cheesecake

It’s Sweet Sunday! Time to indulge in some sinful baked goods!

Cranberry Ripple Cheesecake

The recipe for this week is a  delicately smooth Cranberry Ripple Cheesecake. I know it’s not really what’s in season at the moment, but the fresh flavours of this cheesecake are actually more suitable to be tasted in Summer than in Autumn. The cheesecake is so soft and creamy, and has some slightly tangy notes due to the cranberry compote. Also, I absolutely fell in love with the compote ripples that lift up the whole cake, as well as those yellow-brownish sides which are to die for.

I really do recommend to actually make it one day beforehand, or to leave it in the fridge overnight. It just adds that extra dimension to the texture, as it becomes more firm and even more beautiful to look at and to eat. I honestly could not stop eating, even though it made my stomach quite upset…

That’s actually all that could be said about this velvety cheesecake, so I won’t bore you any longer and move on to the recipe, so you can start eating!

Cranberry Rippled Cheesecake (6)

Cranberry Ripple Cheesecake

  • Servings: 10-12 slices
  • Difficulty: easy
  • Print


  • 50 gr (1 and 3/4 oz) unsalted butter
  • 125 gr (4 and 1/2 oz) cranberry biscuits (Use regular digestive biscuits if you can’t find these. In Holland, LiGa belVita sells these at almost every supermarket)
  • 250 gr (9oz) cranberry compote (I used one jar of Ocean Spray’s compote, if you want to make it yourself, see the note below)
  • 150 gr (5 and 1/2 oz) caster sugar
  • 400 gr (14 oz) cream cheese
  • 250 gr (9 oz) mascarpone
  • 2 large eggs
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 2 tbsp plain flour

Used kitchen appliances

  • Oven
  • 20 cm (8 inch) cake tin
  • Roasting tray
  • Tin foil
  • Optional: food processor
  • Optional: baking foil


  1. Preheat the oven to 180C or 350F. Grease the cake tin with butter. You could line the tin with baking foil, to get the cake out of the form more easily.
  2. Put the cranberry biscuits in a ziplock bag. Crush the biscuits, either with a rolling pin, or just like me by smashing it on the counter. Melt the butter in a saucepan on low heat. Pay attention, as the butter should not get brown. Add the crumbled biscuits, and stir until they are completely coated in the melted butter. Take off the heat, and place it in the greased cake tin. Ensure that the mixture is evenly distributed, and use the back of a spoon to get all the crumbs together as a solid bottom.
  3. Heat the compote in the sauce pan until it starts boiling. Remove from the heat and set aside.
  4. In a food processor (or a mixing bowl) add the sugar, cream cheese, mascarpone, eggs, egg yolk, vanilla and flour. Mix it together until you end up with a smooth mixture without any lumps. Pour it over the biscuit bottom, and spread it evenly.
  5. With a spoon, place some drops of the compote on the cake. With a skewer or fork, or any metal object, trace the drops and make swirls (see the photo so you’ll know how it should look).
  6. Boil a kettle of water. Wrap tin foil along the sides of the cake tin, so the water will not get to the cake which results in a soggy bottom. Place the cake in a roasting tray, pour in just enough water to reach the cake halfway. By doing so, you’re preventing the cream cheese mixture from cracking.
  7. Bake for 40 minutes until set. The cake should still be a bit wobbling by this point. Leave the cake in the oven with the door open for about 1 hour. After that, you can remove the cake from the tin. I would suggest to leave it to cool completely, so the cheesecake is more firm. I completely understand if you can’t wait that long though 🙂

Note: Make your own cranberry compote by combining 2 cups of cranberries with about 3 tablespoons of water, and 1/4 cup of granulated sugar in a saucepan. Boil the mixture until it starts to thicken. Don’t let it become mushy, but rather leave some whole cranberries in the compote.

You could serve the cake with the leftover compote. This is best if it’s cooled down, otherwise the cake will collapse.

The cake can be stored in the fridge for about 3 days. Honestly, the longer it has had time to set, the better the cake will taste.


9 Comments Add yours

  1. Sabina says:

    I love this idea for a recurring series of Sweet Sunday! And who cares if cranberries aren’t exactly in season, cheesecake is!


    1. basilandoil says:

      That’s great to hear! Thank you! Haha, luckily for us, cheesecake is always in season!


  2. sophiebowns says:



  3. Juliette says:

    Ideetje: nodig een paar in de buurt wonende mensen (ons bijvoorbeeld) uit om je recepten uit te proberen, vooral met een taart als deze mmmmm!


    1. basilandoil says:

      Zeker leuk idee! Ga ik eens over brainstormen, dank!


  4. Juliette says:

    Voorwaarde is natuurlijk dan wel dat de proevers op de foto moeten voor je blog en vertellen wat ze er lekker aan vinden!;-)


    1. basilandoil says:

      Haha uiteraard! Maar leuk idee! Thanks 🙂


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