Description
Individual gingersnap cheesecake jars with vanilla-orange cream and bright cranberry compote.
Ingredients
Scale
- 12 oz (340 g) fresh or frozen cranberries
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) orange juice
- 2 tsp finely grated orange zest, divided
- 1/4 tsp fine salt
- 10 oz (283 g) crisp gingersnap cookies
- 5 tbsp (71 g) unsalted butter, melted
- 16 oz (454 g) full-fat block cream cheese, softened
- 3/4 cup (90 g) powdered sugar
- 2 tsp vanilla extract
- 1 1/2 cups (360 ml) heavy cream, cold, divided
- 1/3 cup (35 g) sugared cranberries, for garnish
Instructions
- Cook cranberries, granulated sugar, orange juice, half the zest, and salt in a wide saucepan until the berries burst and the mixture thickens, 12–15 minutes. Cool completely.
- Crush gingersnaps finely. Mix 2 cups (220 g) crumbs with melted butter and reserve remaining crumbs for garnish.
- Divide buttered crumbs among ten 8-ounce (240 ml) jars and press gently into level bases.
- Beat cream cheese with powdered sugar, vanilla, and remaining zest until completely smooth.
- Whip 1 cup (240 ml) cream to soft-firm peaks and fold it into the cream cheese mixture.
- Pipe cheesecake over every crumb base. Add a thin layer of cooled cranberry compote.
- Repeat with cheesecake and a smaller cranberry layer. Cover and chill for at least 4 hours.
- Whip remaining 1/2 cup (120 ml) cream and pipe one small rosette on each jar.
- Finish with reserved crumbs, sugared cranberries, and a fine curl of orange zest.
Notes
Cool the compote completely, whip the cream to soft-firm peaks, and add loose crumbs and garnish only shortly before serving.