Cranberry Orange Cheesecake
Indulge in the festive flavors of this Cranberry Orange Cheesecake, a show-stopping dessert perfect for holiday gatherings or any special occasion. Featuring a buttery graham cracker crust and a creamy filling infused with zesty orange and vanilla extract, this cheesecake achieves the ultimate balance of richness and brightness. Topped with a vibrant, tangy-sweet cranberry sauce made with fresh cranberries and orange juice, it’s a stunning centerpiece that tastes as good as it looks. Using a water bath ensures a silky-smooth texture, while a brief oven rest prevents cracks. Serve chilled to let the flavors meld beautifully—a citrusy, creamy, and tart masterpiece that will delight any cheesecake lover.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 120 milliliters Sour cream
- 60 milliliters Heavy cream
- 3 Large eggs
- 1 tablespoon Orange zest
- 1 teaspoon Vanilla extract
- 300 grams Fresh cranberries
- 100 grams Granulated sugar (for cranberry topping)
- 60 milliliters Orange juice
- 60 milliliters Water
Instructions
Preheat your oven to 175°C (350°F). Lightly grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press the mixture evenly into the bottom of the springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and 200 grams of sugar with an electric mixer until smooth and fluffy. Add the sour cream, heavy cream, and orange zest, mixing until well incorporated.
Add the eggs one at a time, beating on low speed after each addition to avoid overmixing. Add the vanilla extract and mix briefly until combined.
Pour the cheesecake filling over the prepared crust. Place the springform pan into a large roasting pan and fill the roasting pan with hot water, halfway up the sides of the springform pan, to create a water bath.
Bake the cheesecake in the preheated oven for 60-70 minutes or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour.
While the cheesecake cools, prepare the cranberry topping. In a saucepan, combine the cranberries, 100 grams of sugar, orange juice, and water. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes. Let it cool completely.
Once the cheesecake has cooled to room temperature, spread the cranberry topping evenly over the cheesecake. Cover and refrigerate for at least 4 hours, preferably overnight, to set.
Carefully remove the sides of the springform pan before serving. Slice and enjoy your Cranberry Orange Cheesecake!
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 368 mg | 16% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 43.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 158 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
