This Cranberry Orange Cheesecake is a tasty dessert that combines creamy cheesecake with a bright orange flavor and tart cranberries. It’s a lovely treat for any occasion!
Seriously, that sweet-tart cranberry topping is like a party on your plate! I like to enjoy it with a cup of coffee—such a perfect match! ☕😊
Making this cheesecake is a joy; just mix, pour, and bake! It’s easy enough that even your friends might ask for the recipe. Trust me, they’ll be impressed!
Key Ingredients & Substitutions
Graham cracker crumbs: These create a sweet and crunchy base. If you don’t have them, you can use digestive biscuits or Oreo crumbs for a chocolatey twist.
Cream cheese: This is essential for a creamy texture. If you’re looking for a lighter version, you might try using low-fat cream cheese or Greek yogurt, though the flavor will change slightly.
Orange juice and zest: Fresh is best! But if you’re short on oranges, bottled juice works. Just be sure it’s not from concentrate as that can affect the taste.
Sour cream: Adds creaminess and a bit of tang. If you don’t have it, plain Greek yogurt is a great substitute.
Cranberries: Fresh cranberries are ideal for that tart flavor. If they’re out of season, frozen cranberries will work too; just thaw them before using.
How Do You Prevent Cracking in Your Cheesecake?
Cracking can be a common issue with cheesecakes, but using a water bath is a great trick to avoid this. The moist heat helps keep the cheesecake baking evenly.
- Wrap the outside of your springform pan with aluminum foil to prevent water from seeping in.
- After pouring the filling, place the pan in a larger pan, then add hot water halfway up the sides.
- Lastly, cool the cheesecake slowly in the oven with the door slightly ajar, which helps prevent sudden temperature changes.
Following these tips will keep your cheesecake looking perfect! Enjoy making it, and happy baking!
How to Make Cranberry Orange Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 4 (8-oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- Zest of 1 orange
- 1/4 cup fresh orange juice
- 1/2 cup sour cream
For the Cranberry Topping:
- 2 cups fresh cranberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 1 tablespoon fresh orange juice
- 1 teaspoon orange zest
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This delightful cheesecake will take about 25 minutes to prepare and about 1 hour to bake. After that, you’ll need to chill it for at least 4 hours (or preferably overnight) to let it set. So, in total, plan for about 5 hours before serving—most of which is time spent chilling!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until everything is combined and crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for about 10 minutes until it’s lightly golden, and then take it out of the oven to cool while you make the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, using a hand mixer, beat the softened cream cheese on medium speed until it’s smooth and creamy—about 2-3 minutes. Gradually add in the sugar and continue beating until well combined. Now, mix in the vanilla extract, orange zest, and fresh orange juice. Add the eggs one at a time, making sure to mix just until combined after each addition. Carefully fold in the sour cream until it’s evenly incorporated and creamy.
3. Assemble and Bake the Cheesecake:
Pour the cheesecake filling over your cooled crust in the springform pan. To bake it, place the springform pan in a larger roasting pan and add hot water to the roasting pan, filling it halfway up the sides of the cheesecake pan. This water bath helps keep the cheesecake moist and prevents it from cracking. Bake for 55-65 minutes or until the edges are set and the center remains slightly jiggly. After baking, turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Once cooled, remove it from the oven and water bath. Allow it to cool completely at room temperature before placing it in the refrigerator to chill for at least 4 hours or overnight.
4. Prepare the Cranberry Topping:
While the cheesecake is chilling, you can make the cranberry topping. In a small saucepan, combine the fresh cranberries, sugar, water, orange juice, and orange zest. Cook this mixture over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly—about 10 minutes. Remove from heat and let it cool to room temperature.
5. Serve:
Just before serving, spoon the cranberry topping over the chilled cheesecake. For a lovely presentation, you can also dust the cranberries with powdered sugar. Your creamy, zesty, and beautifully adorned Cranberry Orange Cheesecake is now ready to be enjoyed!
Enjoy your delightful creation! 🍰
Can I Use Different Types of Crust?
Absolutely! While graham cracker crumbs are traditional, you can substitute them with digestive biscuits or even Oreo crumbs for a chocolatey twist. Just follow the same method to prepare the crust!
How Do I Know When the Cheesecake Is Done Baking?
The edges of the cheesecake should be set while the center should still have a slight jiggle. It will continue to firm up as it cools. If the center is completely firm, it might end up being too dry!
Can I Use Frozen Cranberries for the Topping?
Yes, frozen cranberries work well too! Just make sure to thaw them before cooking. You might need to adjust the cook time slightly since they can add extra moisture to the mixture.
How Should I Store Leftover Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it for up to 2 months! Just make sure to wrap it tightly so it doesn’t get freezer burn.
