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Celebrity Chef Lynn Crawford’s Holiday Cheesecake

Whether you’re hosting dinner this year or are in charge of bringing dessert, this cheesecake will leave guests wanting more.

Cranberry Gingerbread Cheesecake

Prep Time: 30 minutes

Cook Time: 1.5 hours, plus refrigerating overnight

Serves 10

For the Crust

  • 1 ¼ (300 mL) cups finely crushed gingersnap cookies
  • ¼ cup (60 mL) unsalted butter, melted
  • 1 tsp (5 mL) orange zest
  • ¼ tsp (1 mL) salt

For the Filling

  • 2 1⁄2 lb (1.13 kg) cream cheese, softened
  • 1 1⁄4 (300 mL) cups sugar
  • 3 tbsp (90 mL) flour
  • 1 tsp (5 mL) orange zest
  • 1 tsp (5 mL) lemon zest
  • 1⁄2 tsp (2.5 mL) vanilla extract
  • 5 whole eggs, plus 2 yolks
  • 1⁄4 cup (60 mL) heavy cream
  • For Cranberry Topping
  • 1 ¼ cups (300 mL) granulated sugar
  • 1 tsp (5 mL) orange zest
  • ½ cup (125 mL) orange juice
  • One 12oz (340 g) package fresh or frozen cranberries

Preheat oven to 325°F (160 °C). Lightly grease a 9-inch (23 cm) springform pan.

For Gingerbread Crust:

In a small bowl, combine crushed gingersnaps, butter, orange zest and salt. Press onto the bottom of a prepared pan. Place pan on a baking sheet. Bake at 325° F (160°C) for 8-12 minutes. Cool on a wire rack.

For Cheesecake:

Preheat oven to 500°F (260°C). In a stand mixer with paddle attachment, beat cream cheese, sugar, flour, zests, and vanilla until smooth. Add eggs and yolks, one at a time, beating after each addition, until smooth. Mix in cream. Pour filling into pan, and bake until top begins to brown, about 15 minutes. Reduce heat to 200°F (93°C), and bake until just set, about 1 hour more. Transfer to a rack, and let cool completely. Cover and refrigerate at least 8 hours or overnight.

For Cranberry Topping:

In a medium saucepan over medium heat, combine sugar, orange zest and juice. Heat through, stirring, until sugar dissolves. Add cranberries and cook, stirring occasionally, until berries have popped, about 5 min. Pour into bowl and chill until ready to use. Strain extra liquid before topping cheesecake.

To serve, run a thin knife along cake edge before releasing springform. Top with Cranberry Topping, slice and serve.