Cheesecake with Cranberry Sauce

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(1 vote)
Cheesecake with Cranberry Sauce
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Health Score:
5,2 / 10
30 min.
ready in 2 h.
Ready in

Healthy, because

Even smarter

Nutritional values

Even without an oven, this delicious cream cheesecake will definitely become a favourite recipe - the cranberries are certainly not entirely uninvolved in this! With their high antioxidant content, the little ones are able to protect our skin from free radicals and thus counteract premature ageing processes.

For more pep you can refine the biscuit base with a teaspoon of Spekulatius spice. This makes the cream cheesecake the perfect companion during the Advent season!

1 piece contains
(Percentage of daily recommendation)
Calorie5,218 kcal(248 %)
Protein146 g(149 %)
Fat389 g(335 %)
Carbohydrates279 g(186 %)
Sugar added126 g(504 %)
Roughage20.6 g(69 %)
Vitamin A3.1 mg(388 %)
Vitamin D5.5 μg(28 %)
Vitamin E48.8 mg(407 %)
Vitamin K27.4 μg(46 %)
Vitamin B₁2.2 mg(220 %)
Vitamin B₂4.9 mg(445 %)
Niacin49.7 mg(414 %)
Vitamin B₆1.6 mg(114 %)
Folate246 μg(82 %)
Pantothenic acid7.9 mg(132 %)
Biotin69.2 μg(154 %)
Vitamin B₁₂6.8 μg(227 %)
Vitamin C25 mg(26 %)
Potassium2,350 mg(59 %)
Calcium1,076 mg(108 %)
Magnesium365 mg(122 %)
Iron18.6 mg(124 %)
Iodine74 μg(37 %)
Zinc12.1 mg(151 %)
Saturated fatty acids208.2 g
Uric acid189 mg
Cholesterol861 mg
Complete sugar172 g


For the base
300 grams Multi-grain cracker
130 grams softened butter
For the filling
400 grams cream cheese
500 grams Quark
5 tablespoons Vanilla syrup
8 sheets gelatin
200 milliliters Whipped cream (at least 30% fat content)
For the topping
1 packet red Pie glaze
1 tablespoon Lime juice
2 tablespoons sugar
250 milliliters Cranberry juice
How healthy are the main ingredients?
cream cheeseWhipped creamsugar

Preparation steps


For the base, place the cookies in a freezer bag and crush finely with a rolling pin. Mix the crumbs with the butter. Place a springform pan on a cake plate and spread the crumb mixture on the bottom of it, pressing well, and refrigerate for 30 minutes. For the filling, mix the cream cheese with the quark and the vanilla syrup until smooth.


Soak the gelatin in cold water. Whip the cream until stiff and fold gradually into the cream cheese mixture. Drain the gelatin, heat in a saucepan, stir in a little of the cream cheese mixture into the gelatin and then stir the gelatin mixture into the rest of the cream. Pour the filling into the cake pan, smooth and refrigerate for another 30 minutes.


For the cranberry sauce, mix the glaze, lime juice, sugar and cranberry juice and bring to a boil while stirring. Cornstarch may be used if pie glaze is unavailable. Allow to cool and pour it carefully on top of the filling. Cut and serve the chilled cheesecake.