Dairy Farmers of Canada

Double Chocolate Cranberry Cheesecake (Cooking Club Size)

You will certainly dazzle your family and guests with this spectacular cheesecake. Garnish with shaved chocolate and frosted cranberries.

  • Prep: 1 h
  • Cooking: 1 h 20
  • Refrigeration: 4 h
Yields 16 - 20 servings
double chocolate cranberry cheesecake cooking club size


  • Cranberry Filling
  • 3 cups (750 mL) cranberries fresh or frozen
  • 2/3 cup (160 mL) sugar
  • 1/2 cup (125 mL) water
  • Cream Cheese Filling
  • 4 pkgs (8 oz/240 g each) Canadian Cream cheese softened
  • 2 cups (500 mL) sugar
  • 1 cup (250 mL) all-purpose flour
  • 1 1/2 cup (375 mL) 35 % cream
  • 1/4 cup (60 mL) fresh lemon juice
  • 2 tsp (10 mL) vanilla extract
  • 6 eggs
  • 1 cup (250 mL) sour cream
  • 8 oz (240 g) white chocolate melted and cooled
  • 8 oz (240 g) semi-sweet chocolate melted and cooled
  • Crust
  • 2 1/2 cups (625 mL) chocolate biscuit or graham cracker crumbs
  • 1/2 cup (125 mL) melted butter
  • 1/4 cup (60 mL) sugar
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Cranberry Filling:

In medium saucepan over high heat combine cranberries, sugar and water; bring to boil. Reduce heat to medium, cook stirring occasionally, for about 5 -7 minutes or until berries have popped. Let cool.

Preheat oven to 300 °F (150 °C).


In a bowl, combine crust ingredients. Press mixture firmly into bottom of two 9- inch (23 cm) springform pans and set aside.

Cream Cheese Filling:

In a large bowl, with heavy-duty mixer, beat Cream cheese until fluffy. Gradually beat in sugar and then flour until smooth, scraping down the sides of the bowl occasionally. Add cream, then lemon juice and vanilla extract, beating well. Beat in eggs one at a time, until blended. Beat in sour cream.

Remove 2 cups (500 mL) of cream cheese mixture and fold cranberries into it. Divide remaining cream cheese mixture into 2 equal portions. Stir in melted white chocolate to one and melted semi-sweet chocolate into the other.

Spoon each of the three batters over prepared crusts, dividing equally without stirring. Draw a knife through batter to create marbled effect.

Bake in centre of oven for 1 hour and 15 minutes or centre is almost set, rotating pans half way. Turn oven off and let cakes stand in oven for 30 minutes with oven door ajar. Remove from oven and run a knife around edge of pan. Let cool in pan on a rack. Cover and refrigerate until chilled, for at least 4 hours or overnight.


Variations:Replace cranberries with raspberries, blackcurrants, gooseberries or even fresh pomegranate juice (strain out seeds).

Cooking Club Tips:It is best to divide the cheesecakes once they have been refrigerated for 4 hours or overnight. To serve: cut the cheesecake into wedges, plate and garnish with shaved chocolate and/or frosted cranberries. This cheesecake freezes well, either whole or portion-sized.