Why This Recipe Works
- Flavor Combination: The tangy cranberries complement the citrusy orange flavor, creating a refreshing twist on classic cheesecake.
- Texture Contrast: The creamy cheesecake pairs beautifully with the tartness of the cranberries, adding both flavor and texture contrast.
- Festive Appearance: The vibrant red cranberries against the creamy cheesecake make it visually appealing, perfect for holiday or special occasion desserts.
Ingredients
- Crust:
- Graham cracker crumbs
- Butter
- Sugar
- Cheesecake Filling:
- Cream cheese
- Sugar
- Eggs
- Vanilla extract
- Orange zest
- Cranberry Topping:
- Fresh or frozen cranberries
- Orange juice
- Sugar
- Orange zest
How to Make This Recipe
- Prepare the Crust:
- Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan.
- Make the Cheesecake Filling:
- Beat cream cheese until smooth. Add sugar, eggs, vanilla extract, and orange zest. Mix until well combined.
- Pour over crust and smooth the top.
- Prepare the Cranberry Topping:
- Cook cranberries, orange juice, sugar, and orange zest over medium heat until cranberries burst and mixture thickens.
- Let cool slightly, then spread over the cheesecake filling.
- Bake and Chill:
- Bake cheesecake until set. Let cool completely, then refrigerate for several hours or overnight until firm.
Frequently Asked Questions (FAQs)
- Can I use frozen cranberries? Yes, frozen cranberries work well. Just thaw them before cooking.
- How do I prevent cracks in my cheesecake? Avoid overmixing and sudden temperature changes. Baking in a water bath can also help.
- Can I use a different citrus fruit? Yes, lemon or lime zest can be substituted for orange zest.
Expert Tips
- Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for a smoother filling.
- Smooth Topping: For a glossy cranberry topping, cook until it thickens enough to coat the back of a spoon.
- Chill Well: Cheesecake firms up as it cools, so refrigerate for the best texture.
How to Store This Recipe
- Refrigeration: Store leftovers covered in the refrigerator for up to 4-5 days.
- Freezing: Cheesecake can be frozen, tightly wrapped, for up to 1 month. Thaw in the refrigerator before serving.
Cranberry Orange Cheesecake
Servings
12
servingsPrep time
30
minutesCooking time
55
minutesIngredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:
24 oz (680g) cream cheese, softened
3/4 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
Zest of 1 orange
For the Cranberry Topping:
2 cups fresh or frozen cranberries
1/2 cup orange juice (freshly squeezed)
1/2 cup granulated sugar
Zest of 1 orange
Directions
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any leakage.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter.
- Press the mixture firmly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes. Remove from oven and let cool while preparing the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add the granulated sugar and beat until well combined.
- Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract and orange zest until incorporated and smooth. Be careful not to overmix.
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
- Place the springform pan in a larger baking pan or roasting pan. Fill the larger pan with enough hot water to reach halfway up the sides of the springform pan, creating a water bath.
- Carefully transfer to the preheated oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
- While the cheesecake is cooling, prepare the cranberry topping. In a medium saucepan, combine the cranberries, orange juice, granulated sugar, and orange zest.
- Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 10-15 minutes.
- Remove from heat and let cool for 10-15 minutes.
- Carefully spoon the cranberry topping over the cooled cheesecake, spreading it evenly with a spatula.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
- When ready to serve, run a knife around the edge of the springform pan to loosen the cheesecake. Remove the outer ring of the pan.
- Slice the cheesecake into wedges and serve chilled. Enjoy your Cranberry Orange Cheesecake
Notes
- Cranberry Orange Cheesecake combines creamy cheesecake with a tangy cranberry orange topping, creating a delightful dessert perfect for any occasion. The crust is made from graham cracker crumbs, butter, and sugar, while the filling features cream cheese, sugar, eggs, vanilla extract, and orange zest. The cranberry topping, cooked with orange juice and zest, adds a vibrant finish. Bake, chill, and enjoy this festive treat.
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