Cranberry Cheesecake w/ Orange Zest
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Cranberry cheesecake with orange juice and zest is what is on the menu today. Cheesecake as we all know is made mostly from cream cheese, which gives it a smooth and rich/heavy texture, while cranberries and oranges were added to this version for extra color and taste. Like many of the other recipes on this blog, it is often made around holidays like Thanksgiving or Christmas because cranberries are plentiful, and it looks fancy too. Looking good is not a bad thing. The topping is like a bright red glaze that makes the dessert look shiny and festive. Just cool.
Cranberry Cheesecake w/ Orange Juice & Zest
Servings
12
Slices
Prep time
30
Minutes
Cooking time
60
Minutes
Type
Cheesecake
Cranberry/OJ
Ingredients
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CRUST
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2 cups graham cracker crumbs
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2 tablespoons sugar
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1/4 cup melted butter
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3 (8-ounce) packages cream cheese
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3/4 cup sugar
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2 tablespoons orange juice
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1 tablespoon grated orange peel
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2 teaspoons vanilla extract
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1/2 teaspoon cinnamon
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3 eggs, beaten
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3 cups fresh or frozen cranberries
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1 1/4 cups sugar
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1 cup water
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2 tablespoons cornstarch
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1/4 cup orange juice
CHEESECAKE
TOPPING
Directions
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CRUST
- Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan lined with wax paper.
- Bake at 325°F for 6 minutes. Remove from oven and set aside to cool.
- Beat the cream cheese and sugar together until smooth and creamy.
- Add orange juice, orange peel, vanilla extract, and cinnamon, mixing until combined.
- Gradually add the beaten eggs, mixing just until smooth.
- Pour the batter over the prepared crust and spread evenly.
- Bake at 325°F for 45–50 minutes, or until the center is set but slightly jiggly when shaken.
- Let the cheesecake cool for 30 minutes, then cover and refrigerate overnight to firm up.
- In a large saucepan, combine cranberries, sugar, and water. Bring to a rolling boil over medium heat.
- Reduce heat to low and simmer for 3 minutes, stirring constantly as cranberries burst.
- Whisk cornstarch and orange juice together in a small bowl, then stir into the cranberry mixture.
- Return to a boil and cook for 2 minutes, stirring until thickened and glossy.
- Transfer the mixture to a bowl and let it cool completely before spooning over the chilled cheesecake.
- Serve the cheesecake cold, topped generously with the cranberry-orange mixture.
- Enjoy 👩🏻🍳
CHEESECAKE
TOPPING
Notes
- Texture Tip: Use room-temperature cream cheese to prevent lumps when mixing — cold cream cheese can make the batter grainy.
- Crust Firmness: Press the graham crumbs tightly into the pan with the bottom of a glass for a crust that doesn’t crumble when sliced.
- Bake Control: Don’t overbake — the cheesecake should have a slight wobble in the center; it will finish setting as it cools.
- Topping Consistency: If the cranberry topping thickens too much, add a tablespoon of orange juice or water to loosen it up before cooling.
- Flavor Boost: For extra citrus flavor, sprinkle a bit of grated orange zest over the finished cheesecake before serving. It looks great too!
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So Good
Cranby.com – All things Cranberries
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