Cranberry Orange Cheesecake

$- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 24 oz cream cheese, softened - 1 cup sugar - 3 large eggs - 1 teaspoon vanilla extract - Zest of 1 orange - 1 cup fresh cranberries (or frozen, thawed) - ½ cup sour cream - 2 tablespoons cornstarch - 1 tablespoon fresh orange juice - Whipped cream - Additional cranberries - Orange slices Let’s dive into what you need for this delightful cheesecake. First, the base. For the crust, you will need graham cracker crumbs, unsalted butter, and sugar. These create a sweet and crunchy layer. Next, the filling is the star. You’ll want cream cheese, eggs, and sugar to make it smooth and rich. Don’t forget vanilla extract and orange zest. These flavors shine through and make it special. Fresh cranberries add a tart touch. If you can’t find fresh ones, frozen works too! Lastly, sour cream, cornstarch, and fresh orange juice help bind and balance the flavors. You can dress up your cheesecake with whipped cream, more cranberries, or orange slices for a pretty finish. Each ingredient plays a role in making this dessert a true delight. {{ingredient_image_1}} 1. Preheat your oven to 325°F (160°C). This step is key for a great crust. 2. In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Make sure it is well combined. 3. Press this mixture firmly into the bottom of a 9-inch springform pan. This creates a nice, even crust. 4. Bake the crust for about 10 minutes. Let it cool completely before adding the filling. 1. In a large mixing bowl, beat 24 ounces of softened cream cheese until it is smooth and creamy. This will take about 2-3 minutes. 2. Gradually add 1 cup of sugar while mixing. This helps to sweeten the filling perfectly. 3. Add 3 large eggs one at a time. Make sure each egg is mixed in well before adding the next. 4. Flavor up the filling by adding 1 teaspoon of vanilla extract, the zest of 1 orange, ½ cup of sour cream, 2 tablespoons of cornstarch, and 1 tablespoon of fresh orange juice. Mix until everything is smooth. 5. Gently fold in 1 cup of fresh cranberries. Reserve a few cranberries to decorate the top later. 1. Pour the filling over your cooled crust. Use a spatula to smooth the top. 2. Bake in the preheated oven for about 50-60 minutes. The center should be slightly jiggly but set. 3. Once baked, turn off the oven. Leave the cheesecake inside for 1 hour with the door slightly open. This helps it cool gradually. 4. After an hour, remove the cheesecake and refrigerate it for at least 4 hours. If you can, let it chill overnight for the best flavor. - Avoid overmixing. This can add too much air. A dense cheesecake is best. - Use room temperature ingredients. They mix better and create a smooth filling. - Top with whipped cream for a soft touch. Fresh orange slices add color. - Pair with coffee or tea. They balance the tartness of the cranberries. - Not cooling gradually can crack your cheesecake. Let it cool slowly in the oven. - Missing key ingredients like sour cream can change the taste and texture. Always double-check your list! Pro Tips Use Room Temperature Ingredients: Ensuring your cream cheese and eggs are at room temperature will make it easier to achieve a smooth filling without lumps. Don’t Overmix: When incorporating the eggs and other ingredients, mix just until combined to avoid incorporating too much air, which can cause cracking during baking. Water Bath Baking: For a creamier texture and to prevent cracks, consider baking your cheesecake in a water bath by placing the springform pan in a larger pan filled with hot water. Chill Overnight: For the best flavor and texture, allow your cheesecake to chill in the refrigerator overnight before serving, as this helps it set and enhances the flavors. {{image_2}} You can change the flavor of your cheesecake to suit your taste. - Swap cranberries with raspberries or cherries for a different fruit kick. - For a zesty twist, use lemon or lime zest in place of orange. These small changes can make your cheesecake unique and fun. It’s great to experiment with flavors you love. If you have dietary needs, you can still enjoy this cheesecake. - For a gluten-free option, use gluten-free graham cracker crumbs. - You can also make a vegan version by using plant-based cream cheese and eggs. These adjustments help everyone enjoy this tasty treat without worry. You can make this cheesecake fit any season with fun variations. - For winter, try adding spices like cinnamon or nutmeg for a holiday vibe. - In spring and summer, incorporate fresh berries or citrus for a light taste. Seasonal twists keep this dessert fresh and exciting all year round. To keep your cranberry orange cheesecake fresh, wrap it well. Use plastic wrap or aluminum foil. A good air-tight container works too. Store it in the fridge. This way, it stays moist and tasty. The cheesecake lasts up to five days in the fridge. If you want to keep it longer, consider freezing it. Freezing your cheesecake is easy. First, let it cool completely. Then, wrap it tightly with plastic wrap. After that, place it in a freezer-safe bag. This helps prevent freezer burn. To thaw, move the cheesecake to the fridge. Leave it there for about 6 to 8 hours. This keeps the texture nice. Avoid thawing at room temperature, as this can make it soggy. For best results, enjoy the cheesecake within three months of freezing. This ensures it tastes great and looks good too. Making cranberry orange cheesecake takes about 20 minutes to prep and 50-60 minutes to bake. After baking, allow the cheesecake to cool for 1 hour in the oven. Then, refrigerate it for at least 4 hours or overnight for the best taste. In total, plan for around 6 hours before serving. Yes, you can use frozen cranberries. Just remember to thaw them first. This can change the texture a bit, making it softer. The flavor will still be great, but fresh cranberries give a brighter taste. If you need a cream cheese substitute, try mascarpone or ricotta. These options have a similar texture and flavor. You can also use vegan cream cheese for a dairy-free version. Just make sure it is softened for the best mix. Absolutely! You can prepare this cheesecake a day or two in advance. Just follow the baking and cooling steps. Store it in the fridge, covered tightly. This helps the flavors blend and makes it easy for you on serving day. In this post, we explored how to make a delicious cranberry orange cheesecake. We covered essential ingredients, from graham cracker crumbs to fresh cranberries. The step-by-step guide showed you how to prepare the crust, create the filling, and bake it perfectly. I shared tips to enhance texture and avoid common mistakes. You also learned exciting variations and storage tips to keep your cheesecake fresh. This cheesecake is a delightful treat for any occasion. Enjoy creating and sharing this sweet recipe with others!$

Cranberry Orange Cheesecake

A delicious cheesecake with a creamy filling and a tangy cranberry-orange flavor.

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Prep Time 20

Cook Time 1

Total Time 6

Course Dessert

Cuisine American

Servings 12

Calories 350 kcal

Ingredients

1.5 cups graham cracker crumbs
0.5 cup unsalted butter, melted
2 tablespoons sugar
24 oz cream cheese, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 zest orange
1 cup fresh cranberries (or frozen, thawed)
0.5 cup sour cream
2 tablespoons cornstarch
1 tablespoon fresh orange juice

Instructions

Preheat your oven to 325°F (160°C).
In a bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for about 10 minutes, then allow to cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy (about 2-3 minutes). Gradually add 1 cup sugar, mixing well.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Add the vanilla extract, orange zest, sour cream, cornstarch, and fresh orange juice to the mixture. Mix until everything is smooth and combined.
Gently fold the cranberries into the cheesecake batter, reserving a few to decorate the top.
Pour the filling over the cooled crust and smooth the top with a spatula. Bake in the preheated oven for about 50-60 minutes, or until the center is slightly jiggly but set.
Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly ajar to cool gradually. Remove and then refrigerate for at least 4 hours, or overnight for the best results.
Before serving, top the cheesecake with the reserved cranberries for a pop of color and freshness. Slice and enjoy!

Notes

For best results, refrigerate overnight.

Keyword cheesecake, cranberry, dessert, orange