This cranberry orange cheesecake is a tasty treat that brings together creamy cheesecake and zesty orange flavors, topped with tart cranberry goodness. It’s festive and perfect for any gathering!
Honestly, I can’t resist that bright cranberry sauce on top. It brightens up my plate and my mood! If you’re looking for something special, this dessert hits the spot every time. 🍊🍰
Key Ingredients & Substitutions
Graham cracker crumbs: These form the base of your cheesecake crust. If you’re out, you can use crushed cookies like Oreos or digestive biscuits for a different flavor. Just adjust the sugar if the cookies are sweetened.
Cream cheese: This is crucial for that creamy texture. If you’re looking for a lighter option, you can use low-fat cream cheese. I personally enjoy the richness of full-fat for its creaminess.
Orange juice and zest: Freshly squeezed juice and zest brighten the flavor. If oranges aren’t available, bottled orange juice works, but the freshness will be missed. Lemon zest can also serve you well as a substitute for a different citrus kick!
Cranberries: Fresh cranberries are preferred for their tartness. If they’re out of season, frozen cranberries are a great alternative. Just make sure to rinse and drain them well.
How Do I Achieve a Smooth Cheesecake Filling?
Getting that creamy, lump-free cheesecake filling can be a challenge. Here are some steps to help you succeed:
- Ensure your cream cheese is at room temperature before mixing. Cold cream cheese will remain lumpy.
- Beat it thoroughly until smooth before adding other ingredients.
- Add eggs one at a time on low speed to avoid incorporating too much air, which can lead to cracks.
- Mix until just combined after adding sour cream and other ingredients—over-mixing can also cause cracks.
Cranberry Orange Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Zest of 1 orange
- 2 tablespoons freshly squeezed orange juice
- 1 teaspoon vanilla extract
For the Cranberry Orange Topping:
- 2 cups fresh or frozen cranberries
- ¾ cup granulated sugar
- ½ cup water
- 1 tablespoon orange zest
- 2 tablespoons freshly squeezed orange juice
- Powdered sugar (for dusting, optional)
- Extra whole cranberries (for garnish)
- Orange peel strips (for garnish)
How Much Time Will You Need?
This delightful cheesecake will take about 20 minutes to prepare, plus 1 hour to bake, and around 4 hours to chill. So, set aside your afternoon, and let this cheesecake work its magic in the fridge!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs and sugar together. Next, stir in the melted butter until the mixture looks like wet sand. Now, press this crumbly mixture firmly into the bottom of a 9-inch springform pan. Pop it in the oven and bake for about 10 minutes, then take it out and let it cool for a bit.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy. Gradually add in the sugar, continuing to beat until well mixed. Now, add the eggs—one at a time—mixing on low speed after each addition just until blended. Next, beat in the sour cream, flour, orange zest, orange juice, and vanilla extract until everything is smooth and combined. Pour this delicious filling over your cooled crust in the springform pan.
3. Bake the Cheesecake:
Place the cheesecake pan on a middle rack in your oven. Let it bake for about 55-65 minutes. You want the center to be almost set but still a bit wobbly. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. After that, take it out, let it cool down to room temperature, and then refrigerate it for at least 4 hours (or overnight) to give it time to set.
4. Prepare the Cranberry Orange Topping:
While your cheesecake is chilling, grab a saucepan and combine the cranberries, sugar, water, orange zest, and orange juice over medium heat. Stir occasionally until the cranberries burst and the sauce thickens a little, which should take around 10-15 minutes. Once done, remove it from the heat and let it cool completely.
5. Assemble and Serve:
When your cheesecake is fully chilled, spoon the cranberry orange topping generously over the top. For a lovely finishing touch, you can garnish it with whole cranberries dusted with powdered sugar and some strips of orange peel. Slice it up and enjoy your beautiful cheesecake!
This festive and creamy cheesecake, bursting with the bright flavors of orange and tart cranberry, is sure to be a hit!
Can I Use Other Types of Fruit for the Topping?
Absolutely! If you prefer a different fruit, options like blueberries, raspberries, or strawberries work great. Just adjust the sugar and cooking time as needed, keeping in mind that some fruits may release more juice than others.
Can I Make This Cheesecake Gluten-Free?
Yes! Simply substitute the graham cracker crumbs for gluten-free crumbs or crushed gluten-free cookies. Just check that all other ingredients you use are gluten-free as well.
What’s the Best Way to Slice a Cheesecake?
To get clean slices, dip a sharp knife in hot water and wipe it dry before slicing. This helps prevent the creamy filling from sticking to the knife, making for beautiful, smooth slices!
How Long Can I Store Leftovers?
You can store leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze it, wrap it tightly in plastic wrap and foil, and it should keep well for about 2-3 months. Just thaw it in the fridge overnight when you’re ready to enjoy it again!