Cranberry Cheese Cake with Creamy Butter Sauce

Cranberry Cheese Cake


Cheese Cake

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh or frozen cranberries
  • 1 cup sliced almonds, toasted
  • 1 3/4 cups flour, divided
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 cup (4 ounces) Wisconsin Mascarpone cheese, softened
  • 1 teaspoon orange zest

Creamy Butter Sauce

  • 1 1/2 cups granulated sugar
  • 1 cup heavy cream
  • 2 tablespoons whiskey, optional
  • 1 teaspoon pure vanilla extract
  • 8 tablespoons butter, cut into pieces


  1. Cheese Cake: In a mixing bowl, cream eggs and sugar. Add sour cream and vanilla.
  2. In a small bowl, combine cranberries, almonds and 2 tablespoons flour. Toss to coat.
  3. In a separate bowl, combine remaining flour, baking soda and baking powder. Blend into sour cream mixture. Fold in cranberry mixture.
  4. Spread batter into a greased and floured 13 x 9-inch pan.
  5. In a small bowl, combine Mascarpone and orange zest. Drop by spoonsful over batter.
  6. Bake for 40 minutes in 350 degrees F preheated oven or until a wooden pick inserted in center comes out clean. Let cool.
  7. Creamy Butter Sauce: Combine sugar, cream and whiskey in a medium saucepan. Boil for 2 minutes.
  8. Remove from heat, add vanilla extract and let cool for 5 minutes.
  9. Stir in butter, one piece at a time until all of the butter has been incorporated into auce.
  10. Serve at room temperature over cake.

Yield: 12 servings

Recipe and photo used with permission from: Dairy Farmers of Wisconsin