Cranberry Orange Cheesecake
A delightful dessert that combines rich, creamy cheesecake with the tart flavor of cranberries and refreshing orange zest, perfect for gatherings or a special treat.
Ingredients
For the crust
- 1 ½ cups graham cracker crumbs Use plain or honey-flavored for added sweetness.
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted Make sure it is not too hot.
For the cheesecake filling
- 3 packages (8 ounces) cream cheese, softened Ensure at room temperature for easy mixing.
- 1 ¼ cups granulated sugar
- 1 cup sour cream
- 3 large eggs At room temperature.
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Zest of 1 orange
- Juice of 1 orange
For the cranberry topping
- 2 cups fresh cranberries
- ½ cup orange juice Freshly squeezed is recommended.
- ⅓ cup granulated sugar For sweetness.
- 1 tablespoon cornstarch To thicken the sauce.
- ¼ cup water
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and wrap a 9-inch springform pan with aluminum foil.
- In a medium bowl, mix the graham cracker crumbs, ⅓ cup of sugar, and melted butter. Press into the bottom of the springform pan to create the crust. Bake for 10 minutes and let cool.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 ¼ cups sugar until creamy.
- Add the sour cream, eggs, flour, vanilla extract, orange zest, and orange juice to the cream cheese mixture. Beat until smooth.
- Pour the cheesecake filling over the cooled crust and spread evenly.
Baking
- Bake the cheesecake for 55-65 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for an hour.
- Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
Cranberry Topping
- In a medium saucepan, combine the cranberries, orange juice, ⅓ cup sugar, cornstarch, and water. Cook over medium heat until cranberries burst and thicken, about 10 minutes. Allow to cool.
- Spread the cooled cranberry topping evenly over the cheesecake before serving.
Notes
Serve cheesecake with a slice cut using a hot knife for clean edges. Garnish with fresh cranberries and orange zest. Consider serving with whipped cream or extra cranberry sauce.