This beautiful cranberry orange cheesecake combines the tangy taste of fresh cranberries with a hint of zesty orange. Creamy and dreamy, it’s sure to please everyone!
The flavors pair so well together that I can’t help but slice an extra piece. Perfect for a holiday treat or any special gathering, it’s a showstopper that’s easier to make than you might think!
Key Ingredients & Substitutions
Graham Cracker Crumbs: These create a classic crust. If you don’t have graham crackers, try using digestive biscuits or crushed cookies like Oreos for a different flavor. Adjust the sugar if the cookies are sweet.
Cream Cheese: Full-fat cream cheese gives the best texture and flavor. If you want a lighter option, you can use reduced-fat cream cheese, but avoid fat-free as it can be too watery.
Orange Zest and Juice: Fresh is best for a bright flavor! If fresh oranges aren’t available, you can replace them with bottled orange juice, but the zest from fresh oranges really enhances the cheesecake.
Cranberries: Fresh cranberries are key for that tartness. If they’re out of season, frozen cranberries can work, just don’t thaw them before cooking so they hold their shape.
How Do You Prevent Your Cheesecake from Cracking?
Cracking can happen, but there are ways to minimize this. First, make sure to bake the cheesecake slowly at a low temperature to avoid rapid cooking. Here’s what to do:
- Use a water bath: Place your springform pan in a larger pan filled with water (about halfway up) while baking. This keeps moisture around the cheesecake.
- Don’t overmix: Mix the batter just enough to combine the ingredients to avoid incorporating too much air.
- Cooling is key: After baking, turn off the oven and crack the door, letting the cheesecake cool gradually. This helps prevent sudden temperature changes.
Following these tips can help keep your cheesecake smooth and crack-free!
How to Make Cranberry Orange Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups (150 g) graham cracker crumbs
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, melted
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest (from about 1 large orange)
- 1/4 cup (60 ml) fresh orange juice
For the Cranberry Topping:
- 2 cups fresh cranberries
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) water
- 1 tbsp orange zest
- 1 tbsp fresh orange juice
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation time, plus 60-70 minutes of baking time. After baking, allow the cheesecake to cool and chill for at least 4 hours, or ideally overnight. Overall, it’s a great dish to prepare ahead of time for a special occasion!
Step-by-Step Instructions:
1. Prepare the Crust:
Begin by preheating your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is evenly combined. This helps create a flavorful and crunchy base for your cheesecake!
Press the crumb mixture firmly and evenly into the bottom of a 9-inch (23 cm) springform pan. Bake the crust for 10 minutes, then take it out of the oven and set it aside to cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy. This will take a few minutes, and it’s important to ensure there are no lumps!
Now add the eggs one at a time. Make sure to mix well after each addition. Stir in the vanilla extract, orange zest, and fresh orange juice until everything is well combined.
When the filling is ready, pour it over the cooled crust in the springform pan, spreading it out evenly.
3. Bake the Cheesecake:
Carefully place the cheesecake pan in the middle of the oven. Bake at 325°F (160°C) for 50-60 minutes. You’ll know it’s done when the edges are set and the center is just slightly jiggly.
To prevent cracking, once the cheesecake is done, turn the oven off, crack the oven door open, and let it cool inside for about 1 hour. Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating it for at least 4 hours or overnight.
4. Prepare the Cranberry Topping:
While the cheesecake is chilling, you can make the cranberry topping! In a medium saucepan, combine the fresh cranberries, sugar, water, orange zest, and orange juice. Cook over medium heat, stirring occasionally, until the cranberries pop and soften, which will take about 10 minutes.
Next, stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Remove it from the heat and let it cool slightly.
5. Assemble and Serve:
When your cheesecake is fully chilled, carefully remove it from the springform pan and place it on a serving platter. Spoon the cranberry topping generously over the cheesecake—look at those vibrant colors!
As a final touch, dust the cheesecake with powdered sugar if you’d like. Slice, serve chilled, and enjoy the delightful combination of flavors!
This creamy cheesecake with a buttery crust and fresh cranberry-orange topping is such a beautiful balance of tart and sweet. Perfect for any celebration!
Can I Use Different Types of Crust for This Cheesecake?
Absolutely! While graham cracker crumbs are traditional, you can use crushed Oreos, vanilla wafers, or even a nut-based crust for a gluten-free option. Just be sure to adjust the sugar content based on the sweetness of the cookies you choose.
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake actually benefits from being made ahead! You can prepare it up to 2 days in advance. Just make sure to cover it well in the refrigerator to keep it fresh. The flavors will meld beautifully as it chills!
How Should I Store Leftover Cheesecake?
Leftover cheesecake should be covered and stored in the refrigerator. It will stay fresh for up to 5 days. If you need to store it longer, you can freeze individual slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Just thaw in the fridge before serving.
Can I Use Frozen Cranberries for the Topping?
Yes, frozen cranberries can be used! Do not thaw them before cooking; just add them directly to your saucepan. They may take a little longer to cook down, but they will still work beautifully in the topping.