This lovely cranberry orange cheesecake combines creamy goodness with a zesty citrus twist. It’s fruity, tangy, and topped with a bright cranberry sauce—perfect for any dessert table!
Making this cheesecake is a treat! The flavors remind me of the holidays, and I always serve it with whipped cream on top. Honestly, it’s hard to resist sneaking a taste before dinner! 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give a lovely crunch to the cheesecake’s crust. If you don’t have them, crushed digestive biscuits or vanilla wafers can work well too!
Cream Cheese: The heart of the cheesecake! Full-fat cream cheese provides the best flavor and texture. If you’re looking for a lighter version, you can use low-fat cream cheese or even Greek yogurt for a twist, though the flavor will vary.
Orange Zest: This adds a fresh citrus flavor. Make sure to use fresh oranges for zesting! If you’re out of oranges, lemon zest can be a great substitute, creating a different, but still delicious flavor.
Cranberries: Fresh cranberries are ideal, but frozen ones work just as well. If right now is not cranberry season, try using thawed frozen cranberries for the topping.
How Do I Prevent My Cheesecake from Cracking?
Cracks in cheesecakes can be frustrating, but there are ways to avoid them. Here are some helpful tips:
- Slow baking helps a lot—keep your oven at a low temperature and check it regularly, as every oven is different.
- Cooling the cheesecake gradually in the oven by cracking the door will help it retain moisture and avoid sudden temperature changes that cause cracks.
- Another trick is to use a water bath (bain-marie). Place the cheesecake in a larger pan filled with water while baking to keep the even, moist temperature around it.
With a little patience, you’ll have a smooth cheesecake every time!
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
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1-2 oranges)
- 2 tablespoons fresh orange juice
- 1/2 cup sour cream
For the Cranberry Orange Topping:
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
For Garnish:
- Whole cranberries
- Orange zest twists
- Powdered sugar (optional)
How Much Time Will You Need?
This delightful cheesecake takes about 15 minutes to prepare, plus about 1 hour to bake and an additional 4 hours to chill. So, plan ahead! It’s worth the wait for such a delicious dessert!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat 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 the crumbs are moistened. Firmly press this mixture into the bottom of a 9-inch springform pan to form the crust. Bake it for about 10 minutes, then take it out of the oven and let it cool while you prepare the filling.
2. Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy—this should take about 2-3 minutes. Gradually add the sugar and continue mixing. Next, add the eggs one at a time, making sure to blend well after each one. Then, mix in the vanilla extract, orange zest, fresh orange juice, and sour cream until everything is nicely combined. Carefully pour this creamy filling over your cooled crust in the springform pan.
3. Bake the Cheesecake:
Now it’s time to bake! Place the springform pan on a baking sheet to catch any drips. Bake your cheesecake in the preheated oven for about 55-65 minutes. You know it’s done when the edges are set but the center is still slightly jiggly. Once finished, turn off the oven, crack the door open a little, and let the cheesecake cool inside the oven for about an hour. This helps prevent cracking. After that, transfer it to the fridge to chill for at least 4 hours or overnight.
4. Prepare the Cranberry Orange Topping:
While your cheesecake is chilling, you can make the topping. In a saucepan over medium heat, combine the cranberries, sugar, water, orange juice, and orange zest. Cook this mixture, stirring occasionally, until the cranberries burst and it thickens up—this should take around 10-15 minutes. If you’d like a thicker consistency, you can add the cornstarch slurry and cook for another minute or two. Remove from heat and let it cool to room temperature.
5. Assemble and Serve:
When you’re ready to serve the cheesecake, carefully remove it from the springform pan and place it on a serving platter. Generously spoon the cranberry orange topping over the cheesecake, letting some drip down the sides for a beautiful presentation. You can garnish with whole cranberries, a twist of orange zest, and a dusting of powdered sugar if you like. Slice it nice and chilled, and enjoy every delicious bite of your vibrant Cranberry Orange Cheesecake!
Enjoy your beautiful, vibrant Cranberry Orange Cheesecake—a perfect balance of creamy, tangy, and sweet flavors!
Can I Use Low-Fat Cream Cheese in This Recipe?
Absolutely! Low-fat cream cheese can be used as a substitute, but be aware that it may slightly alter the texture and flavor. The cheesecake may be a tad less creamy, but still delicious!
Can I Make This Cheesecake Without A Springform Pan?
If you don’t have a springform pan, you can use a regular cake pan; just be sure to line it with parchment paper for easy removal. Simply lift the cheesecake out after cooling and chilling.
How Long Can I Store Leftover Cheesecake?
Leftover cheesecake can be stored in the fridge for up to 5 days in an airtight container. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then aluminum foil for up to 3 months.
Can I Use Another Fruit for the Topping?
Yes! Feel free to experiment with other fruits like blueberries, raspberries, or strawberries. Just adjust the sugar as needed depending on the fruit’s tartness! Each variation will bring its own delicious twist to the cheesecake.
