Ingredients:

  • 1 cup fresh or frozen cranberries (120 g)
  • 1/4 cup granulated Erythritol/Monk Fruit Blend (50 g)
  • 1/4 cup water (60 ml)
  • 1 teaspoon orange zest (5 ml)
  • 1/4 teaspoon xanthan gum (1 g) (optional thickener)
  • 1 1/2 cups fine almond flour (180 g)
  • 1/2 cup melted unsalted butter (115 g)
  • 2 tablespoons powdered Erythritol/Monk Fruit Blend (25 g)
  • 1/2 teaspoon cinnamon (2.5 ml)
  • 1/4 teaspoon fine sea salt (1 g)
  • 32 ounces full-fat cream cheese, softened (900 g)
  • 3/4 cup powdered Erythritol/Monk Fruit Blend (150 g)
  • 4 large eggs, room temperature
  • 1/2 cup full-fat sour cream or crème fraîche (120 ml)
  • 1/4 cup heavy whipping cream (60 ml)
  • 1 tablespoon vanilla extract (15 ml)

Instructions:

  1. Simmer: Combine cranberries, water, orange zest, and erythritol in a small saucepan. Bring to a simmer over medium heat and cook until the berries burst (about 8–10 minutes).
  2. Thicken (Optional): If using, sprinkle xanthan gum over the hot mixture and whisk vigorously for 30 seconds until the sauce thickens slightly.
  3. Cool: Remove from heat and allow the cranberry swirl to cool completely to room temperature.
  4. Preheat & Prep: Preheat oven to 325°F (160°C). Grease the 9-inch pie plate lightly.
  5. Mix Crust: In a bowl, combine almond flour, powdered sweetener, cinnamon, salt, and melted butter until the mixture resembles wet sand.
  6. Press Crust: Firmly press the crust mixture evenly into the bottom and up the sides of the pie plate. Use the bottom of a glass to ensure a compact base.
  7. Blind Bake: Bake for 10 minutes, or until just lightly golden. Remove and cool completely on a wire rack. Crucial: Immediately reduce oven temperature to 300°F (150°C).
  8. Cream Cheese: Using a paddle attachment (or hand mixer), beat the softened cream cheese on medium speed until perfectly smooth and fluffy (about 2 minutes). Scrape down the bowl frequently.
  9. Add Wet Ingredients: Gradually incorporate the powdered erythritol/monk fruit blend, followed by the vanilla, sour cream, and heavy cream. Beat until just combined.
  10. Incorporate Eggs: Add the eggs one at a time, mixing only until just combined after each addition. Avoid over-mixing at this stage.
  11. Pour & Swirl: Pour about three-quarters of the filling into the cooled crust. Drop spoonfuls of the cooled cranberry swirl over the top of the filling. Use a skewer or a butter knife to gently pull the cranberry through the filling to create a marble effect.
  12. Prepare Water Bath: Wrap the bottom and sides of the pie plate with heavy-duty aluminum foil. Place the wrapped plate inside a larger roasting pan. Carefully pour boiling water into the roasting pan, ensuring it comes halfway up the sides of the pie plate.
  13. Bake Slowly: Bake at 300°F (150°C) for 45–50 minutes. The edges should look set, but the center should still have a slight wobble.
  14. Cool Down: Turn the oven off, prop the door open slightly, and allow the cheesecake to cool slowly inside the oven for 1 hour.
  15. Chill: Remove the cheesecake from the water bath, unwrap the foil, and let it cool completely on the counter. Once room temperature, cover loosely and transfer to the fridge for a minimum of 4 hours, or ideally, overnight before serving.