Description
This Homemade Cranberry Orange Cheesecake Delight is a luscious, creamy dessert combining a buttery graham cracker crust with a smooth cream cheese filling infused with fresh orange zest and juice. Topped with a tangy cranberry-orange compote, this cheesecake offers a perfect balance of sweet and tart flavors, ideal for festive occasions or a sophisticated treat.
Ingredients
Scale
Crust
- 1.5 cups Graham Cracker Crumbs
- 0.5 cup Unsalted Butter, melted
- 1 pinch Salt
Filling
- 16 ounces Cream Cheese, softened
- 1 cup Granulated Sugar
- 1 cup Sour Cream
- 3 large Eggs (At room temperature)
- 1 tablespoon Vanilla Bean Paste
- 2 medium Fresh Oranges, zest and juice
Topping
- 2 cups Cranberries (Fresh or frozen)
- 0.5 cup Granulated Sugar (For topping)
- Orange juice from the 2 medium fresh oranges (included above)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs with melted butter and a pinch of salt. Mix until the crumbs are evenly coated.
- Bake the crust: Press the crumb mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8 minutes, then remove from the oven and let it cool.
- Mix cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Add sugar: Add the granulated sugar to the cream cheese and beat until well combined.
- Incorporate sour cream and flavorings: Add the sour cream, vanilla bean paste, and orange zest into the cream cheese mixture. Beat until well blended.
- Add eggs: Add the eggs one at a time, beating on low speed after each addition until just combined.
- Fill the crust: Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
- Bake the cheesecake: Bake for 55-60 minutes, or until the edges are set but the center has a slight jiggle.
- Cool gradually: Once baked, turn off the oven and crack the oven door, allowing the cheesecake to cool gradually for about an hour.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
- Make topping: Prepare the cranberry-orange topping by cooking cranberries, sugar, and orange juice in a saucepan over medium heat until thickened.
- Apply topping: Once the cheesecake is chilled, spread the cranberry topping evenly over the top.
- Garnish and remove pan: Garnish with additional orange zest or fresh cranberries if desired. Carefully remove the sides of the springform pan.
- Serve: Slice the cheesecake using a sharp knife and serve chilled.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Be careful not to overbake the cheesecake; a slight jiggle in the center is ideal.
- Allow gradual cooling in the oven to prevent cracking.
- The cranberry topping can be prepared ahead and refrigerated separately.
- Use fresh cranberries for the topping for best texture and flavor.
- For easier slicing, warm the knife in hot water and wipe clean between cuts.
