RECIPE: Cranberry Heart Swirl Cheesecake 蔓越莓愛心乳酪蛋糕

All right, I have to confess: the truth behind this recipe is that I bought way too many cranberries during the Christmas season (Yes, I let my indulgent side take over!), but who can resist all those fresh, beautiful locally grown cranberries from Marché du Vieux Port?! (See photo below) Besides, cranberries freeze well. When I found out that they would no longer be available after December, I quickly took advantage and stocked them away in my freezer, where they sat all too lonely, until I rediscovered them the other day, and so I guess that means it’s time to take them out and make good use of them!

I know people naturally think of chocolate when it comes to Valentine’s Day. On the other hand, I thought it would also make sense to go with a cheesecake, since Quebecers love cheese products, too (believe me, I know some Quebecers who really love cheesecake!!). So I thought, why not do both? You can have the rich chocolate crust and the creamy cheesy filling, plus the luxurious cranberry puree all together. You can’t be more indulgent than that!!

In this recipe, there’s a subtle hint of orange from the zest of an orange, and I mix both cream cheese and mascarpone cheese to create an especially creamy and light texture. Unlike most of the typical Valentine’s Day desserts, this one is much less sugary and it’s gluten-free! Since it requires at least a few hours to chill before serving, it would be a perfect make-ahead dessert as well! All this, not to mention all those cute, tart cranberry hearts! (They say that love is bittersweet…) So for this Valentine’s Day, why not surprise your sweet heart with something a little different this year?


Cranberry Heart Swirl Cheesecake (Makes 8 Servings)

For The Cranberry Sauce:

A: 1 C      fresh or frozen cranberries

     2 T      agave nectar

     1 T      light brown sugar

     3 T      water

     3 T      orange juice

     zest of 1 orange

For the Crust:

B: 1/2 C      pecans

    1 1/4 C    gluten-free graham crackers, slightly broken up (I couldn’t find gluten-free graham crackers, so I used 

                   gluten-free shortbread cookies instead)

    2 1/2 T    cocoa powder

    1 T          light brown sugar (I left this out since my shortbread cookies were super sweet!)

C: 1 1/2 T    canola oil or melted coconut butter

For the Filling:

D: 250 g    (1 package) cream cheese, room temperature

    170 g     mascarpone cheese, room temperature

    2 T         maple syrup

    1 T         cane sugar

2            eggs, lightly beaten

E: 1 T         orange juice

    1/2 T       vanilla extract

To Make The Cranberry Sauce:

1. Place ingredients A in a sauce pan. After the mixture comes to a boil, cook over low heat and stir occasionally until the cranberries start to burst and the mixture thickens, about 7 minutes.

2. Set aside and let cool while preparing the crust.

3. When the mixture is cool enough, add it to a food processor and process until smooth. *If it seems too thick to you, no worries, just add 1-2 teaspoons of orange juice.

4. Press the mixture through a fine sieve.

To Make The Crust:

1. Preheat the oven to 325ºF/160ºC. Add ingredients B to a food processor and process until everything is finely ground.

2. Slowly add in C and pulse it.

3. Pour the mixture onto the bottom of a 9″ springform pan.

4. Use the bottom of a drinking glass to spread the mixture evenly.

5. Bake in a preheated oven for 6 minutes; remove from oven and let cool.

To Make The Filling

1. Add D to a large mixing bowl; beat with an electric mixer (use a paddle attachment) on high speed until texture is smooth and fluffy, about 1-2 minutes. *Scrape down the sides of the bowl once during mixing.

2. At medium speed, slowly add the eggs while beating. *Scrape down the sides of the bowl again during mixing.

3. Add E and continue to mix everything well.

4. Pour the mixture into the springform pan over the crust. Gently jiggle the pan just to ensure the filling has filled the pan evenly.

To Make The Hearts And Bake The Cake:

1. Use a small spoon, drop small circles of the cranberry puree on top of the filling around the outer edge (see photos). Once the outer row is done, move inward and repeat the process until you get to the center. *My circles of the cranberry puree were about 1.2 cm in diameter, but feel free to make yours larger or smaller than mine and don’t worry about it if they’re not so perfect. This is one of those moments when you can let your creativity run free!

2. Take a toothpick, with the pointy end, run it through the center of the circles to create the heart shapes. Again, start with the outer row and work inward. *Do not lift up the toothpick until you’re done with each row.

3. Once you’ve finished your decoration, transfer the springform pan onto a baking sheet and place the whole thing in the 325ºF/160ºC preheated oven. Bake for about 25 minutes until the center is slightly wobbly.

4. Turn off the oven and let the cheesecake continue to sit in the oven for 15 minutes. Remove it from the oven and let cool for an hour.

5. Take a knife and run it around the outer edge of the cake to separate it from the pan. Cover the cheesecake and chill it for at least 5-6 hours or until set. *Do not take off the ring of the springform pan at this point!

6. When the cheesecake is set, remove the ring, then serve it with the leftover cranberry puree and some whipped cream if you’d like.

Photos and illustrations ©2014 Yvonne

老實說,會讓我寫這個食譜的真正原因是我在聖誕節期間買了太多的蔓越莓了!那期間,每逢去老港聖誕市集看到那些新鮮又艷麗的蔓越莓時,總會忍不住的抓一籃回家(請看下圖),尤其知道它們的季節只到12月底,更是讓我想趁機多買一些(所以說要怪就怪那些蔓越莓!XD),反正蔓越莓很適合儲藏於冷涷庫 ,結果…用不完的就這樣被扔棄在冷涷庫到現在…(這就是所謂貪心的下場),直到前幾天又再度發現到它們,才使我晃然想到是不是該把它們拿出來用盡。


我在這食譜裡面採用了橘子皮以增加一些香氣,並混合奶油乳酪(cream cheese)Mascarpone cheese,使蛋糕的質感又鬆又綿。除此之外,與一般情人節甜點比起來,不但無麵質,糖份的含量也較少,吃起來不會太甜。更不用說那些點綴在蛋糕上、吃起來酸酸甜甜的蔓越莓紅心,真是可愛極了!由於乳酪蛋糕一般都需要在食用前先冷藏數小時,會很適合忙碌並想提前一天把甜點做好的朋友們。所以在這個情人節之際,何嘗不嘗試這個與眾不同的蛋糕,讓你的甜心有個不同的驚喜!

蔓越莓愛心乳酪蛋糕 (8人份)


A: 冷涷的蔓越莓      1

    龍蛇藍糖漿           2大匙 (可以白糖代替)

    紅糖                        1大匙

    水                            3大匙

    柳橙汁                    3大匙



B: 胡桃                          1/2

    無麵質消化餅乾     1 1/4杯(稍微用手撥小塊,也可以使用一般消化餅乾)

     可可粉                     2 1/2大匙

     紅糖                          1大匙

C: 葡萄籽油或芥花油 1 1/2大匙


D: 奶油乳酪(室溫 )                   250克(一盒)

    Mascarpone cheese (室溫 )170公克

    楓糖漿                                           2大匙(也可以使用白糖代替)

    白糖                                                1大匙

蛋      2顆(稍微打散)

E: 柳橙汁              1大匙

    香草精              1/2 茶匙


1. A料放入鍋中,滾開後偶爾攪拌一下,並以小火煮6-7分鐘至蔓越莓爆裂、整鍋變濃稠即可。

2. 放置一旁冷卻,先準備餅乾底。

3. 稍微冷卻之後,倒入食物調理機內打細。*若感覺太稠,可以加1-2茶匙的柳橙汁。

4. 將蔓越莓醬過濾之後即可放一旁備用。


1. 將烤箱預熱至325F/160C。將B料放入食物調理機打碎與混合。

2. 慢慢加入C料再稍微打幾下即可。

3. 將打碎的餅乾倒入一個直徑9/23 cm長的彈簧扣活動底蛋糕模型中。

4. 使用一玻璃杯底部將餡料均勻的壓平。

5. 放入預熱的烤箱中烤6分鐘後置一旁冷卻。


1. D料放入一個大容器內,使用電動攪拌器以高速打至鬆軟,約1-2分鐘。*攪扮之間,以刮刀將被推到邊緣的料推下再繼續打。

2. 以中速慢慢加入蛋。*再次在攪扮之間,以刮刀將被推到邊緣的料推下再繼續打。

3. 加入E料繼續打勻。

4. 將打好的料倒入蛋糕模型中的餅乾底上。輕輕搖一下蛋糕模以讓液體均勻。


1. 以小湯匙在蛋糕表面上繞著邊緣滴下小圈圈,將外圍完成之後,再一圈一圈往內移,重複這個動作直到你到達圓心。*我的蔓越莓小圈圈大約是直徑1.2 cm,若你想放更大或更小的圈圈都可以,間隔的距離也不必要那麼的完美,可以自由的發揮,以自己的想像力來構畫!

2. 拿一支牙籤,尖頭朝下,通過圓圈的中心,以牙籤繞一周畫過整個邊緣的圓圈。與之前一樣,從外圍圓圈開始往內一圈一圈畫。*畫的時候千萬不要隨意把牙籤拿起,要整圈畫完在拿起來。

3. 做完裝飾之後,將蛋糕模轉移到烤盤上再放入之前預熱的烤箱。烤約25分鐘至中心稍微有點搖晃。

4. 將烤箱電源關閉,但不要將蛋糕取出,讓它置烤箱內約15分鐘後再取出。放室溫冷卻約1小時。

5. 拿一把小刀,延著蛋糕模的彈簧圈內側刮一圈,將蛋糕與模型稍微分開後,置冰箱冷藏5-6小時。*此時還不能將彈簧圈打開!

6. 當蛋糕固定之後,從冰箱取出並拿掉彈簧圈即可。如果喜歡的話,可以與剩下的蔓越莓醬和一點鮮奶油一起享用。

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5 thoughts

  1. 妳好,想請問用牙籤畫愛心的方法:食譜中說通過圓圈的中心,以牙籤繞一周畫過整個邊緣的圓圈。

  2. Hi Sharon, 謝謝您的問題!若有錯誤或沒有解釋清楚的地方請原諒,我的中文程度顯然有待加強(⌒-⌒; )
    是的,將牙籤放在蔓越莓圓心上,然後往下一個圓心拉,就這樣繼續拉下去直到繞完一周才能把牙籤提起,重複這個動作以完成每一周的蔓越莓圓圈。不知道這樣解釋有沒有比較清楚,若還有更多問題,請告訴我,不要客氣喔,謝謝!^ ^

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