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serve 10

INGREDIENTS

For the crust:

  • 2 cups superfine blanched almond flour
  • 6 tablespoons salted butter, melted
  • 1/3 cup granulated erythritol
  • 1/4 teaspoon orange extract
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon ground cardamom

For the cheesecake layer:

  • 4 eggs
  • 1/4 cup heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1 teaspoon finely grated orange zest
  • 1/4 cup raw cranberries
  • 32 ounces cream cheese, softened
  • 1 1/2 cups granulated erythritol
  • pinch of salt

For the cranberry gel:

  • 1 cup fresh or frozen cranberries
  • 1 cup water
  • 1 tablespoon finely grated orange zest
  • 1/2 cup granulated erythritol
  • 2 teaspoons unflavored gelatin
  • 1 tablespoon cold water

INSTRUCTIONS

For the crust:

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Combine the melted butter, almond flour, sweetener, orange extract, orange zest, and cardamom in a medium sized bowl and mix well with a fork.
  3. Grease the sides of a 10 inch spring form pan with butter.
  4. Spoon all of the crust mix into the pan and press down firmly and evenly with your hands to create a uniform bottom crust layer.
  5. Bake the crust for 10 minutes.
  6. Remove (but leave the oven on) and cool.

To make the cheesecake layer in a large  blender:

  1. Break the eggs into a large blender cup, and add the heavy whipping cream, vanilla, orange extract, orange zest, and cranberries.
  2. Blend until smooth.
  3. Add 2 blocks of softened cream cheese and blend until smooth, scraping the sides down with a silicone spatula as necessary.
  4. Add the 3rd block of cream cheese and blend until smooth.
  5. Add the 4th block of cream cheese and blend until smooth, again scraping the sides of the blender cup with a spatula as necessary.
  6. Add the erythritol and pinch of salt and blend until smooth. The batter should be thick and uniform in color with a slightly pink tint form the cranberries.
  7. Spoon the filling into the pre-baked and cooled crust, and smooth the top.
  8. Bake the cheesecake (still at 325 degrees) for 80 minutes.
  9. Turn the oven off and leave the cheesecake inside for one hour, with the door cracked open to release the heat.
  10. Remove the cheesecake from the oven and chill for at least 6 hours before topping with the cranberry gel.

To make the cranberry gel:

  1. Combine the cranberries, water, orange zest, and erythritol in a small saucepan.
  2. Bring to a boil over high heat, then turn the heat down to medium and simmer for 5 minutes, or until the cranberries are bursting.
  3. Using a spoon or potato masher, smash the cranberries until a paste is formed (do not blend with a blender!)
  4. Strain the mixture through a fine strainer and discard the solids.
  5. Whisk the gelatin into the tablespoon of cold water in a small bowl – it will have a paste-like consistency.
  6. Whisk the gelatin mixture to the hot cranberry liquid mixture until it’s fully dissolved.
  7. Chill for 1 hour, or until it is no longer liquid, but not quite firm either. You want it to be soft enough to spread out, but not so liquid that it will soak into the cheesecake layer.
  8. Spread the cooled cranberry gel onto the cheesecake to about 1/2 inch from the edge (give or take.)
  9. Chill the cheesecake for at least 2 additional hours – total chill time for the cake should be a minimum of 8 hours before serving.
  10. Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

ALTERNATIVE INSTRUCTIONS:

To make the cheesecake layer batter with a stand or hand mixer:

  1. Mix the cream cheese and sweetener together until fluffy and smooth.
  2. Add the eggs, one at a time, blending after each.
  3. Add the heavy whipping cream, vanilla extract, orange extract, orange zest, and salt and mix until smooth.
  4. Use a small blender like a magic bullet to puree the cranberries.
  5. Add the cranberry puree to the batter and mix well.
  6. Bake as directed in blender instructions above.