This Cranberry Orange Cheesecake is a delicious mix of creamy cheesecake and zesty orange flavor, topped with tart cranberry sauce. It’s like a party for your taste buds!
When I make this, the combo of sweet and tangy is a winner. Perfect for holidays, or if you’re just in the mood for something special. You won’t be able to stop at one slice! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These give the crust a sweet, crunchy texture. If you can’t find them, use crushed cookies like digestive biscuits or vanilla wafers as a tasty alternative.
Cream Cheese: Key for that creamy cheesecake. If you’re looking for a lighter option, consider using low-fat cream cheese or even a vegan cream cheese if you want a dairy-free version.
Fresh Cranberries: They add a tart kick to the topping. If cranberries are out of season, you can swap them with frozen cranberries or use a cranberry sauce from a can. It won’t be as fresh but will still taste great.
Orange Juice and Zest: These add a refreshing citrus flavor. If oranges aren’t available, lemon juice and zest can work as a substitute, giving a slight twist to the taste.
How Do I Prevent My Cheesecake from Cracking?
To keep your cheesecake smooth and beautiful, preventing cracks is key. Here are some helpful tips:
- **Room Temperature Ingredients:** Make sure your cream cheese and eggs are at room temperature. This helps create a smooth, creamy filling.
- **Mix Gently:** Beat the eggs one at a time on low speed. Overmixing adds too much air, which can cause cracks.
- **Water Bath:** Baking your cheesecake in a water bath keeps it moist and regulates temperature. Place your springform pan in a larger pan filled with hot water for even baking.
- **Cooling Gradually:** After baking, turn the oven off and let the cheesecake cool inside with the door slightly open for about an hour. This helps avoid sudden temperature changes that can cause cracks.
By following these tips, you’ll have a smooth cheesecake that looks as good as it tastes!
How to Make Cranberry Orange Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- Zest of 1 large orange
- 4 large eggs
- 1/3 cup fresh orange juice
- 2/3 cup sour cream
For the Cranberry Topping:
- 12 oz fresh cranberries
- 3/4 cup granulated sugar
- 1/2 cup water
- 2 tbsp fresh orange juice
- 1 tbsp orange zest
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delightful cheesecake requires about 30 minutes of preparation. You’ll need to bake it for about 55-65 minutes, then cool it for an hour in the oven, and finally allow it to chill in the fridge for at least 4 hours (overnight is best!). So plan ahead for a total time of about 6 hours, including cooling and chilling!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, stirring until you get a mixture that looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then take it out of the oven and let it cool.
2. Make the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until smooth and creamy—this should take about 2-3 minutes. Gradually add in the sugar while continuing to mix, then mix in the vanilla extract and the orange zest for that zesty flavor.
3. Add Eggs and Liquids:
Now, add the eggs one at a time to your mixture, beating on low speed after each addition just until blended. Be careful not to overmix, as this could cause cracks in your cheesecake! Pour in the fresh orange juice and sour cream, gently blending until it’s all smooth.
4. Bake the Cheesecake:
Pour the cream cheese filling over your cooled crust.
To keep the cheesecake from cracking, we’re going to use a water bath. Place your springform pan inside a larger baking pan and fill the outer pan with hot water until it’s about halfway up the side of the springform pan. Bake the cheesecake at 325°F (163°C) for about 55-65 minutes. The center should still jiggle slightly when you take it out. Turn off the oven and leave the cheesecake inside with the door slightly cracked for about an hour for it to cool down slowly.
5. Chill:
Once it’s cooled, carefully remove the cheesecake from the oven and the water bath. Run a knife around the edges to loosen it, then refrigerate for a minimum of 4 hours, but overnight is best for a firmer cheesecake!
6. Prepare the Cranberry Topping:
For the topping, combine the fresh cranberries, sugar, water, fresh orange juice, and orange zest in a saucepan. Cook over medium heat until the cranberries burst and the sauce thickens slightly—this should take about 10-15 minutes. Don’t forget to stir it occasionally!
7. Assemble:
Once your cheesecake is chilled, spoon the cranberry topping generously over the top. Feel free to drizzle any extra juice over as well—this makes it look super appealing!
8. Garnish and Serve:
If you like, dust the top with powdered sugar or add some sugared cranberries for an extra festive touch. Now, slice your cheesecake and serve it chilled. Enjoy this wonderful Cranberry Orange Cheesecake that’s bursting with delicious flavors!
Happy baking! 🧁
Can I Use a Different Type of Crust?
Absolutely! While graham cracker crumbs are traditional, you can use crushed cookies like Oreo, biscotti, or even a nut-based crust for a gluten-free option. Just ensure it’s pressed firmly into the pan for best results!
Can I Replace the Sour Cream?
If you need a substitute for sour cream, you can use Greek yogurt or even cream cheese for a thicker texture. Just make sure it’s softened so it mixes well.
How Long Can I Store Leftover Cheesecake?
You can store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, consider freezing individual slices. Just make sure to wrap each slice well in plastic wrap and then aluminum foil before freezing!
Can I Use Frozen Cranberries for the Topping?
Yes, you can use frozen cranberries! Just add them directly to the saucepan without thawing; they may take a little longer to cook down but will still work beautifully in the cranberry topping.
