Cranberry Orange Cheesecake
This Cranberry Orange Cheesecake is a delightful blend of creamy cheesecake with a zesty orange flavor and a tart cranberry topping. Perfect for the holidays or any special occasion, this dessert is sure to impress your guests!
Servings
12 servings
Prep Time
30 minutes
Cooking Time
55 minutes
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted 杻
1/4 cup granulated sugar
For the Cheesecake Filling:
24 oz 680g cream cheese, softened 燎
3/4 cup granulated sugar
3 large eggs, at room temperature 讀
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
1. Preheat Oven:
Preheat your oven to 325F 160C. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any leakage.
2. Make the Crust:
In a medium bowl, combine 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.
3. Prepare the Cheesecake 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.
4. Bake the Cheesecake:
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.
5. Prepare the Cranberry Topping:
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.
6. Assemble and Chill:
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.
7. Serve:
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!
This cheesecake combines the tartness of cranberries with the citrusy flavor of orange, making it a refreshing dessert thats perfect for any occasion!