Cranberry Cheesecake Swirl

Paris Thanksgiving 2025 Frances and Blake's home Cranberry Cheesecake (with Sweetened Condensed Milk!) INGREDIENTS Cookie Crumb Base 200 g digestive biscuits or graham crackers 80 g melted butter 2 tbsp sugar (optional) Cheesecake Filling (No Sour Cream Needed) 2 packages cream cheese (450–500 g total), softened 1 can sweetened condensed milk (about 400 g / 14 oz) 2 large eggs 1 tsp vanilla extract 1 tbsp lemon juice (helps it set and balances the sweetness) Cranberry Sauce / Swirl 1 ½ cups cranberries (fresh or frozen) ½ cup sugar ¼ cup water 1 tsp orange zest (optional but beautiful) INSTRUCTIONS 1. Make the Cranberry Sauce Simmer cranberries + sugar + water for 8–10 minutes until they burst. Add orange zest if using. Mash or blend to your desired smoothness. Cool completely. 2. Make the Cookie Crust Crush biscuits until fine. Mix with melted butter (and sugar if using). Press firmly into a 9-inch (23 cm) springform pan. Bake at 175°C (350°F) for 8–10 minutes. Cool while preparing the filling. 3. Make the Condensed-Milk Cheesecake Filling Beat cream cheese until completely smooth. Slowly mix in the sweetened condensed milk. Add lemon juice and vanilla. Add eggs one at a time and mix at low speed until combined (don’t overbeat — prevents cracks). 4. Assemble Option A — Cranberry Swirl Pour filling into the crust → dollop spoonfuls of cranberry sauce → swirl gently with a knife. 5. Bake Bake at 150°C (300°F) for 55–65 minutes. Edges set, center slightly jiggly. Turn oven off, open door slightly, cool 1 hour. Refrigerate at least 4 hours or overnight.