This creamy cranberry orange cheesecake blends tangy cranberries with zesty orange for a burst of flavor. It’s perfect for holidays or any sweet gathering!
The bright colors and fruity taste make it a showstopper on the table. I can’t resist a slice topped with whipped cream. It’s like a party on my plate! 🎉
Key Ingredients & Substitutions
Graham Crackers: These are the base for your crust. If you can’t find graham crackers, digestive biscuits work great too. Crushed Oreos can add a delicious chocolate twist!
Cream Cheese: Look for full-fat cream cheese for the best creamy texture. Neufchâtel cheese is a good low-fat alternative, though it may not be as rich.
Fresh Orange Juice and Zest: Using freshly squeezed juice and zest gives the best flavor, but bottled juice works in a pinch. Just make sure it’s 100% juice without additives.
Cranberries: Fresh cranberries are ideal, but frozen ones can also work nicely. If you prefer a sweeter topping, you can reduce the sugar in the cranberry sauce or add a bit of honey.
How Can I Prevent My Cheesecake from Cracking?
Cracking is a common issue when baking cheesecakes. To help prevent this, follow these tips:
- Mix your filling on low speed. Overmixing adds too much air, which can lead to cracks.
- Turn off the oven and crack the door for 1 hour after baking. This gradual cooling ensures a smoother surface.
- Ensure your cream cheese is at room temperature before mixing so it blends smoothly without lumps.
What’s the Best Way to Get a Smooth Cheesecake Surface?
Serving a perfectly smooth cheesecake is all about technique:
- Use a spatula to gently spread the filling evenly over the crust, ensuring there are no air pockets.
- Run the spatula through the filling before baking to remove any air bubbles.
- After baking and cooling, let the cheesecake chill completely before adding the topping for an even finish.
These simple tips and ingredient choices make your cranberry orange cheesecake not only tasty but visually appealing too! Enjoy making this delightful treat!
Cranberry Orange Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1/4 cup fresh orange juice
- 1/2 cup sour cream
For the Cranberry Orange Topping:
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
For Garnish:
- Fresh cranberries (optional)
- Orange slices
- Powdered sugar (for dusting)
Time Needed:
You will need about 20 minutes for preparation, and then about 50-60 minutes for baking. After that, it’s best to let the cheesecake cool for an hour in the oven, plus at least 4 hours in the fridge to set. So, in total, plan for about 6 hours before serving.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 325°F (160°C). Lightly grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly moistened. Press this mixture firmly into the bottom of your prepared pan to form a solid crust. Set aside while you make the filling.
3. Beat the Cream Cheese Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer at medium speed until smooth and creamy—around 2 minutes. Gradually add the granulated sugar and continue beating until well blended.
4. Add Eggs and Flavorings:
Add the eggs one at a time, mixing just until combined after each addition (be gentle, so you don’t incorporate too much air). Then mix in the vanilla extract, orange zest, fresh orange juice, and sour cream until everything is well incorporated and smooth.
5. Bake the Cheesecake:
Pour the cheesecake filling over the crust and smooth it out with a spatula. Place it in the preheated oven and bake for about 50-60 minutes, or until the center is set but still slightly jiggly.
6. Cool the Cheesecake:
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This helps prevent cracking as it cools. Once cooled, take it out and let it cool completely to room temperature. After that, refrigerate it for at least 4 hours or preferably overnight to fully set.
7. Prepare the Cranberry Topping:
While the cheesecake is chilling, make the cranberry orange topping. In a saucepan over medium heat, combine the cranberries, sugar, and fresh orange juice. Cook until the cranberries start to burst, which should take about 5 to 7 minutes.
8. Thicken the Topping:
Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Remove it from the heat and let it cool completely.
9. Assemble the Cheesecake:
Once the cheesecake is chilled and set, carefully run a knife around the edge of the pan and remove the sides of the springform pan. Spoon the cooled cranberry orange topping evenly over the cheesecake.
10. Garnish and Serve:
For a decorative touch, garnish with fresh cranberries, orange slices, and a light dusting of powdered sugar. Slice and serve chilled. Enjoy the delightful blend of creamy, tangy, and citrusy flavors!
This cheesecake is sure to be a hit at any gathering with its smooth texture and vibrant cranberry-orange topping. Happy baking!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can use crushed Oreos for a chocolate crust or even a nut-based crust like almond or pecan for a gluten-free option. Just make sure to adjust the amount of butter accordingly!
How Long Does Leftover Cheesecake Last?
Leftover cheesecake can be stored in the fridge in an airtight container for up to 5 days. Just remember to keep the topping separate if possible, to maintain the crust’s texture.
Can I Freeze the Cheesecake?
Yes, you can freeze the cheesecake! After it’s completely chilled, wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. Thaw in the fridge overnight before serving.
What Can I Use Instead of Sour Cream?
If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt for a similar tangy flavor. Regular yogurt can also work, but for best results, stick to full-fat varieties for creaminess.
