Cranberry Vanilla Cheesecake Cups with Cocoa Cookie Crust

Cranberry Vanilla Cheesecake Cups with Cocoa Cookie Crust

The following recipe is by Sarah of Snixy Kitchen and Alanna Taylor-Tobin of The Bojon Gourmet.

Cranberry Vanilla Cheesecake Cups with Cocoa Cookie Crust

Cranberry Vanilla Cheesecake Cups with Cocoa Cookie Crust

Makes 8 servings

INGREDIENTS

For the cocoa cookie crust

6 tablespoons (33g) Rodelle Gourmet Dutch-Processed Baking Cocoa
5 tablespoons (35g) oats
5 tablespoons (33g) finely ground hazelnut flour
2 tablespoons (13g) sweet rice flour
2 tablespoons (15g) tapioca flour
1/4 + 1/8 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/4 cup (30g) powdered sugar
1/4 teaspoon Rodelle Organic Vanilla Extract
1/4 teaspoon Rodelle Organic Chocolate Extract

For the vanilla cheesecake

1 cup heavy whipping cream
3/4 cup powdered sugar
1 teaspoon Rodelle Organic Vanilla Extract
6 ounces cream cheese, room temperature
1/4 teaspoon salt

For the vanilla bean cranberry compote

3 cup frozen or fresh cranberries
1 cup sugar
3/4 cup water
3 strips of orange peel
2 Rodelle Vanilla Beans, split lengthwise and scraped

DIRECTIONS

Prepare the freshly ground oat flour by feeding the oats through the KitchenAid® Grain Mill attached to the power hub of your Stand Mixer. In the largest bowl from your KitchenAid® Ceramic Mixing Bowl Set, sift together the cocoa powder, oat flour, hazelnut flour, sweet rice flour, tapioca starch, baking powder, and salt. Set aside.

In the bowl of the Stand Mixer, beat the butter on medium high speed until light and fluffy. Gradually add the powdered sugar and beat on low until fully incorporated. Add the chocolate and vanilla extracts and beat to combine.

With the Stand Mixer on low speed, gradually add the dry ingredients to the butter and beat until fully combined. Scrape the sides and beat again for about 30 seconds.

Roll the dough between two sheets of parchment paper until it is about 1/8″ thick and a rectangle. Set the flattened dough, with the parchment paper on the Jelly Roll Pan from your KitchenAid® Bakeware Set and freeze it in your KitchenAid® French-Door Refrigerator for about 10 minutes.

Preheat the KitchenAid® Gas Convection Slide-In Range to 300°F.

Remove the dough from the Refrigerator and peel off the top layer of parchment paper. Bake the cookies for 25 minutes. As soon as you remove them from the heat, score the cookies into 8 squares. Let cool completely while you prepare the compote and cheesecake.

To prepare the cheesecake filling, whisk the whipped cream in your Stand Mixer on high speed until it begins to froth, a couple of minutes. Add powdered sugar and vanilla extract and continue beating until soft peaks form. Transfer the whipped cream to a separate bowl and set aside. In the same bowl of the Stand Mixer or using the KitchenAid® Embossed Ceramic Bowl, add the cream cheese and salt and beat on medium speed until smooth. Fold in the whipped cream. Transfer the cheesecake to a piping bag fitted with a large tip and refrigerate in your Refrigerator until ready to serve.

To prepare the compote, combine the cranberries, sugar, water, orange peel, and vanilla bean seeds and pod in a 1.5-Quart Saucepan from your KitchenAid® Tri-Ply Copper 10-Piece Set over medium heat on the cooktop of your Gas Convection Slide-In Range. Bring to a boil, then reduce heat, and cook, stirring occasionally for about 10 minutes, until the cranberries begin to break down and thicken into a compote (press the cranberries against the edge of the pot with the back of your wooden spoon to help them break down). Once finished, remove the vanilla bean pods and transfer the compote to the KitchenAid® Pro Line® Series Food Processor and process until smooth. Transfer compote to the medium bowl from your Ceramic Mixing Bowl Set and chill in the Refrigerator until cool, about an hour.

To assemble, coarsely crumble the cooled cookies into the bottom of 8 small ramekins. Pipe the cheesecake filling into each ramekin and top with a spoonful of the compote. You may have extra compote – serve it on the side with a spoon or reserve for another use!

Chef’s tip: For easy cleanup, throw everything into the KitchenAid® Dishwasher. Use the ProScrub™ Option to power through the stuck-on messes.

Cranberry Vanilla Cheesecake Cups with Cocoa Cookie Crust Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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