This Cranberry Orange Cheesecake is a tasty treat that combines the tangy flavor of cranberries with the bright and zesty kick of orange. It’s rich, creamy, and oh-so-delicious!
Honestly, the mix of tart and sweet in this cheesecake is just perfect! I love serving it after dinner, and I always find myself going back for another slice—who can resist?! 😋
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are the base for the crust, giving it a nice crunchy texture. If you want a gluten-free option, try using crushed gluten-free cookies or almond flour mixed with coconut oil.
Cream Cheese: The star of the show! Use full-fat cream cheese for a rich and creamy texture. If you’re looking for a lighter version, Neufchâtel cheese can work, but the texture might be slightly less creamy.
Orange Juice & Zest: Freshly squeezed is best for a vibrant flavor. If oranges aren’t available, you can substitute with lemon juice and zest to add a different zestiness.
Sour Cream: It adds a lovely tang. Greek yogurt is a great alternative if you want something healthier, but it may slightly change the flavor profile.
Cranberries: Fresh cranberries are ideal, but if they aren’t in season, frozen cranberries are a good substitute. Just make sure to thaw them before use.
How Do I Prevent My Cheesecake from Cracking?
Cracking can be a common issue when baking cheesecakes. Here’s how to keep that smooth surface in check:
- Don’t Overmix: Overmixing adds air to the batter, making it puff up and then crack. Mix at low speed and just until combined.
- Water Bath: Consider using a water bath (bain-marie) during baking. Wrap your springform pan in foil and place it inside a larger pan filled with water. This helps maintain moisture.
- Slow Cooling: After baking, turn off the oven and crack the door open. Let the cheesecake cool slowly to room temperature before refrigerating. This gentle cooling helps prevent cracking too.
By following these tips, your cheesecake will be beautifully smooth and ready to impress at any gathering! Enjoy your baking!
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:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- Zest of 1 large orange
- 1/4 cup 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
- 1/4 cup fresh orange juice
- 1 tbsp orange zest
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
For Garnish:
- Fresh cranberries
- Orange slices or segments
- Fresh thyme or mint (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, plus 1 hour of baking time. Don’t forget to chill the cheesecake for at least 4 hours, or ideally overnight, for the best results. Total time will be around 5 hours but most of that is hands-off while it cools and sets!
Step-by-Step Instructions:
1. Prepping the Pan:
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan, and for a little extra protection against leaks, wrap the outside of the pan with aluminum foil. We want to be extra careful here!
2. Making the Crust:
In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are fully moistened. Now, take your mixture and press it firmly onto the bottom of your prepared pan to form a crust. Bake for about 10 minutes, then remove from the oven and let it cool.
3. Preparing the Cheesecake Filling:
In a large mixing bowl, use a mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the sugar and continue to beat until well combined. Then, add in the eggs one at a time, mixing on low speed after each addition until just combined—be careful not to overbeat!
4. Mixing in the Flavor:
Next, mix in the vanilla extract, orange zest, orange juice, and sour cream. Blend everything together until it’s smooth and creamy—this is going to make your cheesecake taste amazing!
5. Assembling It All Together:
Pour the cheesecake filling over the cooled crust, using a spatula to smooth the top. It’s looking good already!
6. Baking the Cheesecake:
Now, it’s time to bake! Place the cheesecake in the oven for about 50-60 minutes. The edges should be set, but the center can still jiggle a little. Once it’s done, turn off the oven, slightly crack the door open, and let the cheesecake cool in the oven for about 1 hour to keep it from cracking.
7. Chilling Out:
After your cheesecake has cooled, remove it from the oven and refrigerate for at least 4 hours, or preferably overnight. Patience pays off here!
8. Preparing the Topping:
While the cheesecake chills, you can make the cranberry-orange topping. In a medium saucepan, combine the cranberries, sugar, water, orange juice, and orange zest. Bring it all to a boil over medium heat, then reduce to a simmer. Cook until the cranberries start to burst and the mixture thickens slightly, about 10 minutes.
9. Thickening the Topping:
Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Once done, take it off the heat and let it cool.
10. Putting It All Together:
Once the cheesecake is fully chilled, spread the cranberry-orange topping evenly over the top, allowing some to spill slightly over the edges for that extra flair!
11. Garnish and Serve:
To make it look even more festive, garnish with fresh cranberries, orange slices, and maybe some sprigs of thyme or mint. A light dusting of powdered sugar can add a beautiful finishing touch!
12. Slice and Enjoy!
Slice your cheesecake and serve it chilled. Store any leftover cheesecake in the refrigerator. I hope you enjoy this delicious treat!
Can I Use Low-Fat Cream Cheese for This Recipe?
Yes, you can use low-fat cream cheese, but it may alter the texture slightly, making it less creamy. For the best results, I recommend using full-fat cream cheese for that rich cheesecake consistency!
Can I Make This Cheesecake Gluten-Free?
Absolutely! Simply substitute the graham cracker crumbs with gluten-free cookie crumbs or a gluten-free graham cracker alternative. You can also use almond flour mixed with melted butter for a delicious crust. Just make sure all other ingredients are gluten-free as well!
How Long Can I Store Leftover Cheesecake?
You can store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. If you want to keep it longer, consider freezing it! Wrap individual slices tightly in plastic wrap and then foil. Thaw in the fridge overnight when you’re ready to enjoy again.
Can I Prepare the Topping in Advance?
Yes! You can make the cranberry-orange topping a day or two in advance. Just store it in an airtight container in the fridge and let it come to room temperature before spreading it on the cheesecake. It will save you time on serving day!