How was your weekend? Mine was a mix of relaxing and eventful! My husband and I took a day trip to Philadelphia on Friday, and it was so fun! We ate the world’s best donuts (by our estimation), did a little shopping, and took in lots of sights. One day was definitely not enough time to see everything, so a return trip is definitely in order. On Sunday, we lucked into a pair of tickets for the Alvin Ailey American Dance Theater (thanks to some generous friends), and it was amazing! All in all, I had a great weekend.
In between those two events, I had some time on my hands, and I realized that I haven’t had any cranberries yet this year (deep thoughts, I know). So I decided to rectify that and dreamed up this Layered Cranberry Cheesecake Parfait.
The tartness of the cranberries is perfectly balanced by the richness of the cheesecake in this beautiful layered dessert, and a crumbled shortbread cookie adds a little crunch. It’s perfect for the holidays and beyond!
- 1 large navel orange
- 1 12-oz. package fresh cranberries
- 1 cup granulated sugar
- 1 cup heavy cream
- 3 Tbsp. powdered sugar
- 1 8-oz. package cream cheese, at room temperature
- 4 shortbread cookies
Prepare citrus twists:
Remove 4 long, narrow strips of peel from the orange with a paring knife or zester. Twist tightly and hold for a moment. Release and set twists aside.
Zest and then mince the remainder of the orange’s peel. Halve and juice the orange. Place juice in a measuring cup and add enough water to equal 1 cup.
In a medium saucepan, combine zest, juice/water, cranberries, and 1 cup granulated sugar. Bring mixture to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, or until a thick sauce forms.
Set aside in refrigerator to cool completely.
Combine powdered sugar and heavy cream in the bowl of a mixer and whip until stiff peaks form. Remove from bowl and set aside.
You’ll need 4 clear glasses. Place a couple tablespoons of the cranberry mixture into the bottom of each glass. Top cranberries with 1/8 of the cheesecake mixture. Repeat layers, ending with a cheesecake layer.
To serve, break each shortbread cookie into 2 pieces. Crumble half a cookie over each parfait. Garnish with remaining cookie halves and a citrus twist. Enjoy!
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