This cranberry orange cheesecake is a yummy mix of tangy cranberries and sweet oranges. The creamy filling on a crunchy crust will make your taste buds do a happy dance! 🍊
I love how this cheesecake brightens up any table, especially during the holidays. Plus, it’s a fun way to sneak in some fruit! Your friends will be asking for seconds for sure!
Key Ingredients & Substitutions
Graham cracker crumbs: These give a lovely crunch to the crust. If you don’t have graham crackers, you can use crushed cookies like digestive biscuits or Oreos for a different flavor.
Cream cheese: This is essential for a creamy texture. For a lighter option, you can use Neufchâtel cheese, which has less fat but still gives great creaminess.
Fresh orange juice and zest: They provide bright flavor. If oranges are out of season, bottled orange juice works, but it’s best to use fresh when you can. Also, a dash of lemon juice can brighten flavors if needed!
Cranberries: Fresh cranberries are ideal, but frozen ones work perfectly too. If cranberries are hard to find, you can substitute with other berries like raspberries or cherries for a unique twist.
How Do I Get a Smooth Cheesecake Filling?
Achieving a smooth filling is key for a great cheesecake. Here’s how to do it:
- Make sure your cream cheese is softened to room temperature before mixing. This helps it blend evenly without lumps.
- When adding eggs, mix just until incorporated—don’t over-beat, as this can introduce air bubbles and cause cracks in your cheesecake.
- Using a mixer on low speed can help keep the filling smooth without over-aerating.
Following these steps will help you create a gorgeous, creamy cheesecake that’s sure to impress! 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:
- 4 packages (8 oz each) cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/3 cup sour cream
- Zest of 1 large orange
- 2 tbsp fresh orange juice
For the cranberry topping:
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/2 cup fresh orange juice
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious cheesecake takes around 30 minutes to prepare, plus about 60-70 minutes to bake. After baking, you’ll need to allow time for cooling and chilling, which takes at least 4 hours, so plan to make it ahead of time. It’s great for gatherings, especially during special occasions!
Step-by-Step Instructions:
1. Prepare the crust:
First, preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs and sugar together. Pour in the melted butter and stir until it looks like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Then, bake for 10 minutes. Once done, take it out of the oven and let it cool.
2. Make the cheesecake filling:
Now, grab a large mixing bowl and beat the softened cream cheese with sugar until it’s smooth and creamy. Add the vanilla extract and mix well. Next, add the eggs one at a time, beating just until combined with each addition. Then add the sour cream, orange zest, and orange juice, mixing until everything is smooth. Remember, don’t over-mix!
3. Bake the cheesecake:
Pour the cheesecake filling over the cooled crust. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan, filling it halfway up the sides of the springform pan (that’s called a water bath). Bake for about 60-70 minutes. The center should be almost set but still slightly jiggly. When it’s done, turn off the oven and leave the cheesecake in there with the door slightly open for about 1 hour.
4. Cool and chill:
After an hour, take the cheesecake out of the water bath and let it cool to room temperature. Then, pop it in the refrigerator for at least 4 hours (or overnight) to set firmly.
5. Prepare the cranberry orange topping:
For the topping, combine the cranberries, sugar, and orange juice in a saucepan over medium heat. Cook while stirring occasionally until the cranberries start to burst and the mixture becomes thick and saucy—about 10 minutes. Then, stir in the cornstarch slurry and continue cooking for another 1-2 minutes until it thickens. After that, remove it from the heat and let it cool to room temperature.
6. Assemble and serve:
When you’re ready to serve, carefully remove the cheesecake from the springform pan. Spoon the cranberry orange topping over the cheesecake generously. If you’re feeling festive, add extra fresh cranberries on top and dust with powdered sugar.
7. Enjoy!
Slice up your creamy, zesty cheesecake and enjoy every delicious bite with that bright cranberry topping on top! Perfect for sharing, or keep it all to yourself!
Can I Use a Different Type of Crust?
Absolutely! If you prefer, you can substitute the graham cracker crust with other options like Oreo cookies or even a nut-based crust for a gluten-free alternative. Just ensure any cookie crust is crushed finely and pressed firmly into the pan.
How Can I Prevent My Cheesecake from Cracking?
To help prevent cracks, avoid overbeating the filling. Mix until just combined and use room temperature ingredients. Additionally, baking the cheesecake in a water bath helps keep it moist and even in texture, reducing the chances of cracking.
Can I Make This Cheesecake in Advance?
Yes, this cheesecake can be made ahead of time! It’s best to refrigerate it for at least 4 hours or overnight before serving to ensure it’s nicely set. Just add the cranberry topping right before serving for freshness!
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap, followed by foil, for up to 2 months. Thaw in the fridge before enjoying!