This cranberry orange cheesecake is a tasty treat! With a creamy layer of cheesecake mixed with tangy cranberries and a hint of citrus, it’s perfect for any gathering.
I love how the bright flavors come together, making it a fun dessert. It looks fancy but is easy to whip up—totally a win in my book! 🍰
Key Ingredients & Substitutions
Graham Cracker Crumbs: These are perfect for a classic cheesecake crust. If you don’t have them, digestive biscuits or crushed vanilla wafer cookies work great too!
Cream Cheese: This is the star of the cheesecake! For a lighter option, you can use Neufchâtel cheese, which has less fat. Just ensure it’s softened to mix well.
Cranberries: Fresh cranberries give the best tart flavor, but frozen cranberries are an excellent substitute. Just thaw them and use as directed. For a sweeter topping, mix in some blueberries!
Sour Cream: This ingredient adds extra creaminess. You can use Greek yogurt for a healthier twist or even a dairy-free yogurt if needed.
How Do I Ensure My Cheesecake Doesn’t Crack?
Cracking can be a common issue when making cheesecakes. Here are some tips to help you achieve a smooth top:
- Avoid overmixing the batter, especially after adding the eggs. This incorporates air that can cause cracks.
- Bake at a low temperature—325°F is just right. This prevents the cheesecake from cooking too fast and allows it to set evenly.
- Leave the oven door slightly ajar after baking for an hour to let it cool gradually, which helps reduce cracks.
- When cooling, let the cheesecake come to room temperature before refrigerating to avoid sudden temperature changes.
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 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- Zest of 1 large orange
- 3 tablespoons fresh orange juice
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 2/3 cup sour cream
For the cranberry orange topping:
- 2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup fresh orange juice
- Zest of 1 orange
- 1/4 cup water
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
For garnish:
- Fresh cranberries
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This delicious cheesecake requires around 20 minutes for preparation and 1 hour for baking. After that, it needs at least 4 hours, preferably overnight, in the fridge to chill and set properly. So, all together, give yourself about 5 hours and 20 minutes (including chill time) to create this yummy dessert!
Step-by-Step Instructions:
1. Prepare the crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until everything is well combined. Then, press the mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Bake it in the preheated oven for 10 minutes, then remove it and let it cool while you prepare the filling.
2. Make the cheesecake filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add in the sugar, orange zest, orange juice, and vanilla extract, mixing until fully blended. Next, add the eggs one by one, making sure to mix on low speed after each addition just until combined. Finally, mix in the sour cream until everything is smooth. Carefully pour this creamy mixture over your cooled crust in the springform pan.
3. Bake the cheesecake:
Place your prepared springform pan on top of a baking sheet (this makes it easier to handle). Bake the cheesecake for about 55-65 minutes. You want the center to be almost set but still a little jiggly. After baking, turn off the oven and leave the cheesecake inside for 1 hour with the oven door ajar—this helps prevent cracks. Once done, take it out and let it cool completely at room temperature, then refrigerate it for at least 4 hours, or overnight if possible.
4. Prepare the cranberry orange topping:
While the cheesecake is chilling, let’s make the topping! In a saucepan, combine the cranberries, sugar, orange juice, orange zest, and water. Cook over medium heat, stirring occasionally, until the cranberries start to burst and soften, which should take about 10 minutes. Then, stir in the cornstarch slurry and continue to cook for another 1-2 minutes until it thickens. Once done, remove it from the heat and let it cool to room temperature.
5. Assemble:
Once your cheesecake is fully chilled, spread the cranberry topping evenly over the top, making it look beautiful and inviting. For an extra touch, you can garnish with fresh cranberries and dust a little powdered sugar on top if you like.
6. Serve:
Now for the best part! Carefully remove the sides of the springform pan. Slice the cheesecake into pieces, serve chilled, and enjoy every delicious bite of your festive cranberry orange cheesecake!
Can I Use Orange Zest from a Bottled Source?
While fresh orange zest offers the best flavor, you can use bottled zest in a pinch. Just be aware that the flavor may not be as vibrant, so consider using a bit more than the recipe suggests.
How Can I Make This Cheesecake Gluten-Free?
To make it gluten-free, substitute the graham cracker crumbs with gluten-free cracker crumbs or almond flour. Ensure the sugar and all other ingredients are certified gluten-free as well.
Can I Freeze Leftover Cheesecake?
Yes, you can freeze leftover cheesecake! Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. It will keep well for up to 3 months. Thaw in the fridge overnight before serving.
What Should I Do If My Cheesecake Sinks in the Middle?
A sunken cheesecake usually indicates that it was either overbaked or cooled too quickly. To prevent this in the future, bake it until just set and allow it to cool gradually in the oven with the door ajar. If it does sink, you can always cover it with toppings to disguise it!
