Mini cranberry cheesecakes with orange pannacotta - glutenfree

Six dark pink cheesecakes with pretty swirl on the top. You can see on pictures how nice they look. But until you make them you cannot know how they taste. I spoil the surprise – it is the best cheesecake I have recently eaten. Slightly sour cheesecake perfectly harmonize with slightly sweet velvety pannacotta. The base made of granola crunch nicely. The whole dessert is subtle but clear in taste. You may serve it as small treat for everyone or bake as one big cheesecake and slice. Enjoy!

 

You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

6 x ramekins 4 inch or one round springform 8 inch

 

 Base:

  • 170 g granola (I used mix of: oats, puffed rice, quinoa seeds, flaked coconut and dark chocolate)
  • ¼ cup butter, melted

 Cheesecake:

  • 300 g fresh or frozen cranberries
  • 2 tablespoons sugar
  • 1 tablespoon freshly pressed lemon juice
  • 250 g cream cheese
  • ¾ cup sugar
  • 2 eggs
  • 150 ml whipping cream

 Pannacotta:

  • 2 tablespoons freshly pressed orange juice
  • 1 tablespoon gelatine
  • ¾ cup whipping cream
  • zest of ½ orange
  • 125 ml Greek yogurt, plain

 

Make the base: mix together the granola and melted butter. The bottom and sides of ramekins (or only a bottom of a spring form) line with baking parchment. Spoon the mixture evenly pressing lightly with a spoon. Let it cool in the fridge.

Make cheesecake: place cranberries with sugar (2 tablespoons) and lemon juice in a small saucepan. Stir and cook (about 10-15 minutes) until fruits crack. Press fruits throw the sieve to discard skin and get smooth puree.

In a medium bowl place cream cheese, cream, sugar and eggs and beat with a spoon until smooth. Pour the cranberry puree and beat together.  Pour the cheesecake mixture over granola base in the form. Cheesecake will be baked in water bath (bain-marie). Place ramekins in a brownie pan and fill the tray with hot water to the half-way of ramekins side (or: wrap the spring form in two pieces of aluminium foil and place in a bigger pan filled with hot water to the half-way of springform side). Place together in hot oven (325°F) and bake for 40 minutes (one big cheesecake for 1 hour). The cheesecake have to be set on its surface if is not bake it longer. Once is baked remove from bigger water pan, waste the aluminium foil and place in forms to the fridge for overnight.

When the cheesecake bakes make pannacotta: place gelatine in a small bowl and cover with orange juice. Set aside for 5 minut to bloom. After this time heat gently in a double boiler or microwave until dissolves. The whipping cream cook with orange zest until hot. Place the sugar in a heatproof bowl and pour over the hot cream. Stir until sugar dissolves. Add liquid gelatine, stir together. Pour Greek yogurt over the cream mixture and mix together until smooth. Silicon moulds (shaped as desired) fill with pannacotta and place in the freezer for overnight.  

Next day remove cheesecake/s from the pan and place on a cake stand. Remove the pannacotta from moulds and place one on the top of each small cheesecake (or more on the big cheesecake). Decorate with chopped freeze-dried cranberry.

 

 

 Category: Cheesecakes.

Tags: cranberry, glutenfree, orange.