Cranberry Orange Cheesecake Recipe: A Zesty Treat

There's a certain allure to the classic cheesecake, with its creamy center and crumbly base, but this cranberry orange cheesecake recipe takes it to a whole new level. The first time I swirled cranberry sauce into the batter, I was heavy-handed, and the tartness overpowered the delicate creaminess of the cheese. Through trial and error, I've found the perfect balance that allows the bright citrus and the tangy berries to complement, not compete with, the richness of the cheesecake. This recipe is inspired by my love for vibrant flavors and the joy of sharing a slice of something special with loved ones.

My journey with this cheesecake began as a quest to capture the essence of the holidays in a dessert. I recall the first crust I made was too thick, detracting from the luscious filling. It's essential to press the crust thinly and evenly for the perfect foundation. After several festive seasons and a few tweaks to the cranberry compote, I've perfected this recipe. It's become a dazzling centerpiece at holiday gatherings, and now I'm thrilled to share it with you. Let's create a dessert that's as delightful to look at as it is to devour.

Ingredients

For the crust

• Graham cracker crumbs — 1 ½ cups (150g)
• Granulated sugar — ¼ cup (50g)
• Unsalted butter — ⅓ cup (75g), melted
• Orange zest — 1 tbsp, finely grated

For the cranberry compote

• Fresh cranberries — 2 cups (200g)
• Granulated sugar — ½ cup (100g)
• Orange juice — ½ cup (120ml), freshly squeezed
• Orange zest — 1 tsp, finely grated

For the filling

• Cream cheese — 4 packages (8 oz each, 900g total), room temperature
• Granulated sugar — 1 cup (200g)
• Sour cream — 1 cup (240g)
• Heavy cream — ¼ cup (60ml)
• Large eggs — 4, room temperature
• Orange zest — 2 tbsp, finely grated
• Vanilla extract — 2 tsp

Instructions

1. Start by preheating your oven to 350°F (175°C). For the crust, mix the graham cracker crumbs, sugar, melted butter, and 1 tablespoon of orange zest until well combined. Press the mixture into the bottom of a 9-inch (23cm) springform pan, creating a thin, even layer. I've learned that using the bottom of a measuring cup helps achieve a compact and uniform crust, which is crucial for a stable base.

2. Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the compote. This initial bake is the secret to a crust that holds up to the creamy filling without getting soggy.

3. For the cranberry compote, combine cranberries, sugar, orange juice, and 1 teaspoon of orange zest in a saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 10-15 minutes. I once rushed this step and ended up with a runny compote that bled into the filling. Let it simmer until it's just thick enough to coat the back of a spoon.

4. Strain the compote through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids. Allow the compote to cool to room temperature. This straining process ensures a smooth swirl in your cheesecake without the distraction of cranberry skins.

5. In a large bowl, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add the sugar and continue to beat until well incorporated. I've found that adding the sugar slowly prevents clumping and creates a smoother texture.

6. Mix in the sour cream, heavy cream, and 2 tablespoons of orange zest until just combined. Overbeating at this stage can introduce too much air, which might cause the cheesecake to rise and fall, leading to cracks.

7. Add the eggs, one at a time, mixing on low speed just until each is incorporated. Stir in the vanilla extract. It's important to mix gently to avoid overbeating the eggs, which can change the texture of the cheesecake.

8. Pour the filling over the cooled crust. Drop spoonfuls of the cranberry compote onto the filling, then use a toothpick or knife to swirl it into the cheesecake batter. The key here is a light hand; too much swirling can muddy the colors and flavors.

9. Wrap the bottom of the springform pan in foil and place it in a larger baking pan. Fill the larger pan with about an inch of hot water to create a water bath. This helps the cheesecake bake evenly and stay moist, preventing cracks.

10. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This slow cooling process is another step to avoid cracks and ensure a smooth top.

11. Remove the cheesecake from the water bath and run a knife around the edge of the pan to loosen the cheesecake. This helps prevent the top from cracking as it contracts during the cooling process. Chill in the refrigerator for at least 4 hours, preferably overnight, to set completely.

Substitutions

• Graham cracker crumbs — If you're looking for a gluten-free option, almond flour mixed with a bit of melted butter and sugar makes a great alternative crust. I've used this substitution for gluten-sensitive friends, and it's always a hit.

• Fresh cranberries — When cranberries are out of season, frozen cranberries work just as well. There's no need to thaw them; just cook a little longer to reduce the extra liquid.

Variations

• White chocolate — For a sweeter twist, melt white chocolate and drizzle it over the cooled cheesecake. The creamy sweetness pairs beautifully with the tartness of the cranberries.

• Nutty topping — Add a crunch by sprinkling chopped pecans or walnuts on top of the cheesecake before serving. It adds texture and a nutty flavor that complements the fruitiness.

Dietary Restrictions

• Lactose-free — There are lactose-free cream cheese and sour cream options available that can be used as direct substitutes in this recipe. The taste and texture will be very similar to the original.

Equipment

• 9-inch (23cm) springform pan

• Electric mixer

• Saucepan

• Fine-mesh sieve

• Mixing bowls

• Measuring cups and spoons

• Large baking pan (for water bath)

Storage and Reheating

• Store the cheesecake in the refrigerator, covered, for up to 5 days. I've found that the flavors meld and intensify after a day or two, making the leftovers even more delicious.

• If you need to store it longer, the cheesecake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving to maintain the best texture.

Pro Tips

• Water bath — Make sure the foil around the springform pan is tightly sealed to prevent water from seeping in. Water in the crust can make it soggy, which is not the texture you're aiming for.

• Room temperature ingredients — It's crucial for the cream cheese, eggs, and sour cream to be at room temperature to ensure a smooth batter without lumps. Take them out of the refrigerator at least an hour before you start baking.

• Don't rush the cooling — Allow the cheesecake to cool gradually in the turned-off oven, then in the refrigerator. Rushing this process can cause the cheesecake to crack or become dense.

Cranberry Orange Cheesecake Recipe: A Zesty Thanksgiving Treat

Indulge in the perfect harmony of tart and zesty with this cranberry orange cheesecake recipe, the perfect Christmas treat. Check it out!

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Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 8 hours hrs 15 minutes mins

Course Dessert

Servings 12 people

Calories 555 kcal

Equipment

9-inch (23cm) springform pan

Electric mixer

Saucepan

Fine-mesh sieve

Mixing bowls

Measuring cups and spoons

Large baking pan (for water bath)

Ingredients

  

1x2x3x

• 1 ½ cups Graham cracker crumbs (150g)
• ¼ cup Granulated sugar (for crust) (50g)
• ⅓ cup Unsalted butter melted (75g)
• 1 tablespoon Orange zest finely grated (for crust)
• 2 cups Fresh cranberries (200g)
• ½ cup Granulated sugar (for compote) (100g)
• ½ cup Orange juice freshly squeezed (120ml)
• 1 teaspoon Orange zest finely grated (for compote)
• 4 packages Cream cheese (8 oz each, 900g total), room temperature
• 1 cup Granulated sugar (for filling) (200g)
• 1 cup Sour cream (240g)
• ¼ cup Heavy cream (60ml)
• 4 Large eggs room temperature
• 2 tablespoon Orange zest finely grated (for filling)
• 2 teaspoon Vanilla extract

Instructions

 

• Start by preheating your oven to 350°F (175°C). For the crust, mix the graham cracker crumbs, sugar, melted butter, and 1 tablespoon of orange zest until well combined. Press the mixture into the bottom of a 9-inch (23cm) springform pan, creating a thin, even layer. I've learned that using the bottom of a measuring cup helps achieve a compact and uniform crust, which is crucial for a stable base.
• Bake the crust for 10 minutes, then remove from the oven and let it cool while you prepare the compote. This initial bake is the secret to a crust that holds up to the creamy filling without getting soggy.
• For the cranberry compote, combine cranberries, sugar, orange juice, and 1 teaspoon of orange zest in a saucepan over medium heat. Cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 10-15 minutes. I once rushed this step and ended up with a runny compote that bled into the filling. Let it simmer until it's just thick enough to coat the back of a spoon.
• Strain the compote through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids. Allow the compote to cool to room temperature. This straining process ensures a smooth swirl in your cheesecake without the distraction of cranberry skins.
• In a large bowl, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Gradually add the sugar and continue to beat until well incorporated. I've found that adding the sugar slowly prevents clumping and creates a smoother texture.
• Mix in the sour cream, heavy cream, and 2 tablespoons of orange zest until just combined. Overbeating at this stage can introduce too much air, which might cause the cheesecake to rise and fall, leading to cracks.
• Add the eggs, one at a time, mixing on low speed just until each is incorporated. Stir in the vanilla extract. It's important to mix gently to avoid overbeating the eggs, which can change the texture of the cheesecake.
• Pour the filling over the cooled crust. Drop spoonfuls of the cranberry compote onto the filling, then use a toothpick or knife to swirl it into the cheesecake batter. The key here is a light hand; too much swirling can muddy the colors and flavors.
• Wrap the bottom of the springform pan in foil and place it in a larger baking pan. Fill the larger pan with about an inch of hot water to create a water bath. This helps the cheesecake bake evenly and stay moist, preventing cracks.
• Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. This slow cooling process is another step to avoid cracks and ensure a smooth top.
• Remove the cheesecake from the water bath and run a knife around the edge of the pan to loosen the cheesecake. This helps prevent the top from cracking as it contracts during the cooling process. Chill in the refrigerator for at least 4 hours, preferably overnight, to set completely.

Notes

• Water bath — Make sure the foil around the springform pan is tightly sealed to prevent water from seeping in. Water in the crust can make it soggy, which is not the texture you're aiming for.

 

• Room temperature ingredients — It's crucial for the cream cheese, eggs, and sour cream to be at room temperature to ensure a smooth batter without lumps. Take them out of the refrigerator at least an hour before you start baking.

 

• Don't rush the cooling — Allow the cheesecake to cool gradually in the turned-off oven, then in the refrigerator. Rushing this process can cause the cheesecake to crack or become dense.

Nutrition

Nutrition Facts

Cranberry Orange Cheesecake Recipe: A Zesty Thanksgiving Treat

Amount per Serving

Calories

555

% Daily Value*

Fat

 

39

g

60

%

Saturated Fat

 

22

g

138

%

Trans Fat

 

0.2

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

10

g

Cholesterol

 

169

mg

56

%

Sodium

 

335

mg

15

%

Potassium

 

195

mg

6

%

Carbohydrates

 

44

g

15

%

Fiber

 

1

g

4

%

Sugar

 

36

g

40

%

Protein

 

8

g

16

%

Vitamin A

 

1476

IU

30

%

Vitamin C

 

8

mg

10

%

Calcium

 

118

mg

12

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Cranberry Cheesecake, Creamy Cheesecake, Festive Cheesecake, Holiday dessert, Orange Cheesecake

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