Arla Cranberry Gingersnap Cheesecake

Arla Cranberry Gingersnap Cheesecake

  • Recipes
  • Arla Cranberry Gingersnap Cheesecake

Serves 12-14


Gingersnap Crust

2 cups                         gingersnap cookies, finely crushed
2 tbsp                         granulated sugar
6 tbsp                         unsalted butter, melted
Pinch of sea salt

Cheesecake filling

5 pkgs (200 g each)      Arla Original Cream Cheese
1 cup                           granulated sugar
3 tbsp                          all-purpose flour
1 tbsp                          vanilla extract
1 cup                           sour cream
4                                 eggs

Cranberry topping

3 cups                         fresh or frozen cranberries
1 ¼ cups                     granulated sugar
1 cup                          water
¼ cup                         orange juice
2 tbsp                         cornstarch
1 tbsp                         orange zest (optional)


Preheat oven to 350ºF (175ºC).


  • In a medium bowl, combine crushed gingersnaps, sugar, melted butter and salt.
  • Using a flat sided measuring cup, press the mixture into the bottom and 1” up the sides of a 9-inch springform pan.
  • Bake the crust for 10 minutes; remove from oven to cool while making the filling.


  • In a large mixing bowl, using a handheld or stand mixer beat Arla Cream Cheese, sugar, and flour just until combined.
  • Scrape sides of bowl; add sour cream and vanilla, continue to beat until combined.
  • Add one egg at a time, mixing at low speed just until blended.
  • Pour filling into crust and spread evenly.
  • Bake for 50-60 minutes – the centre of the cheesecake will have about 2-3 inches of a wobbly spot in the centre.
  • Remove from oven; run a knife or spatula around rim of pan, cool completely and refrigerate at least 4 hours before garnishing and serving

Cranberry Topping

  • In a large saucepan, combine the cranberries, sugar, and water.
  • Bring to a boil; reduce heat and simmer for 3 minutes or just as cranberries begin to pop.
  • In a small bowl, combine orange juice and cornstarch, stir to combine, and add to saucepan.
  • Bring to boil again; cook and stir 2 minutes or until mixture is thickened.
  • Remove from heat, cool, and refrigerate before topping cheesecake.