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To make a delicious cranberry orange cheesecake, you need these main ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 4 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 4 large eggs - Zest of 1 orange - 1 cup fresh cranberries, chopped - ½ cup orange juice - 1 tablespoon cornstarch - 1 teaspoon cinnamon - ¼ teaspoon salt Each ingredient plays a key role. The cream cheese gives the cheesecake its rich texture. The graham cracker crumbs form a sturdy crust. The orange zest and juice add bright flavors. Fresh cranberries give a tart twist that balances the sweetness. Choosing high-quality ingredients makes a big difference. For the cream cheese, look for a full-fat version. It gives a smooth and creamy texture. Use fresh cranberries if possible. They taste better and provide a beautiful pop of color. For the orange, choose one that feels heavy. This means it's juicy and full of flavor. When it comes to sugar, granulated works best. It dissolves well and keeps the cheesecake smooth. For the crust, any brand of graham crackers will do, but choose ones with fewer added ingredients for the best taste. Garnishes add flair and flavor. Consider these options: - Whipped cream - Fresh cranberries - Slices of orange Whipped cream gives a light touch. Fresh cranberries add a festive look. Orange slices not only look nice but also enhance the citrus flavor. These garnishes make the cheesecake even more appealing when you serve it. {{ingredient_image_1}} First, preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter. This helps the cheesecake come out easily later. Next, grab a medium bowl. Mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Stir until combined. Press this mixture firmly into the bottom of the springform pan. This forms a tasty crust. Bake the crust for 10 minutes, then let it cool completely. Now, let’s focus on the cheesecake filling. In a large mixing bowl, beat 4 packages of softened cream cheese with 1 cup of granulated sugar. Mix until it is creamy and smooth. Then, add 1 teaspoon of vanilla extract, the zest of 1 orange, and ¼ teaspoon of salt. Mix these in until well blended. Next, add the eggs one at a time. Stir gently after each egg, so the batter stays fluffy. In a small bowl, toss 1 cup of fresh cranberries with 1 tablespoon of cornstarch and 1 teaspoon of cinnamon. This adds flavor and helps keep the cranberries from sinking. Fold the cranberry mixture and ½ cup of orange juice into the cream cheese mixture. Pour this batter over your cooled crust. Smooth the top with a spatula. Bake in the oven for 55-60 minutes. Check for doneness when the center is set but still jiggly. Once it’s done baking, turn off the oven. Crack the oven door open and let the cheesecake cool slowly for about an hour. This step helps to prevent cracks on the surface. After it cools, transfer it to the fridge. Chill for at least 4 hours, or overnight for the best taste. When you’re ready to serve, remove the springform pan. Serve the cheesecake chilled, topped with whipped cream, fresh cranberries, and orange slices for a festive touch. Enjoy your delightful treat! To prevent cracks in your cheesecake, follow these steps: - Slow cooling: After baking, turn off the oven and crack the door. This lets the cheesecake cool slowly. - Don’t overmix: Mix the batter just until combined. Overmixing adds air, which can lead to cracks. - Water bath: Use a water bath for baking. Place the springform pan in a larger pan filled with hot water. This keeps the heat even. For the best taste, serve your cheesecake chilled. Top it with: - Whipped cream: A dollop of whipped cream enhances richness. - Fresh cranberries: They add a burst of tartness. - Orange slices: These give a nice color and zest. - Mint leaves: A sprig of mint adds freshness and a pop of green. When mixing your cheesecake ingredients, keep these tips in mind: - Room temperature: Make sure your cream cheese is soft. This helps create a smooth batter. - Add eggs one at a time: This ensures even mixing without overworking the batter. - Fold gently: When adding cranberries, fold them in slowly. This keeps the mixture light and avoids breaking the cranberries. These tips will help you create a perfect cranberry orange cheesecake every time! Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother batter that incorporates better without lumps. Prevent Cracking: Allow the cheesecake to cool gradually in the oven with the door ajar after baking. This helps to prevent cracks on the surface. Chill Thoroughly: For the best texture and flavor, chill the cheesecake for at least 4 hours or overnight before serving. Garnish Creatively: Enhance the presentation with a drizzle of orange glaze or sprinkle of powdered sugar alongside the whipped cream and fruit garnishes. {{image_2}} You can change the fruit in this cheesecake for a new taste. Try using fresh blueberries or raspberries. These fruits give a sweet and tangy flavor. If you want something unique, use mango or passion fruit. They add a tropical twist that surprises your guests. You can also mix fruits. A berry blend gives a colorful look and bright flavor. The key is to keep the fruit fresh and juicy for the best results. While graham crackers are classic, you can use other crusts too. A cookie crust made from Oreos works well. The chocolate flavor adds a rich touch. If you prefer a nutty taste, try a crust made from crushed almonds or pecans. You can also use a shortbread crust for a buttery taste. Each crust changes the overall flavor and look of your cheesecake. Choose what you love most! You can easily change the flavor of your cheesecake. Adding chocolate is one option. Mix in cocoa powder for a chocolate-orange treat. If you enjoy spices, add nutmeg or ginger for warmth. You might also experiment with extracts. Almond or coconut extracts can create an interesting twist. Don't forget to taste as you go. This way, you can adjust flavors to your liking. The possibilities are endless! To keep your cheesecake fresh, cover it tightly with plastic wrap. You can also use an airtight container. Store it in the fridge for up to five days. If you notice any signs of spoilage, like off smells or mold, it's best to discard it. For serving, slice pieces directly from the cheesecake. This way, you minimize exposure to air, keeping it tasty. If you want to store your cheesecake longer, freezing is a great option. First, let the cheesecake cool completely. Then, wrap it tightly in plastic wrap. After that, place it inside a heavy-duty freezer bag or an airtight container. This helps prevent freezer burn. You can freeze your cheesecake for up to three months. Remember to label the container with the date. To enjoy your frozen cheesecake, move it from the freezer to the fridge. Let it thaw overnight. This keeps the texture smooth and creamy. If you need it sooner, you can thaw it at room temperature for about two hours. Avoid using a microwave, as this can change the texture. Once thawed, enjoy it plain or with your favorite toppings! Yes, you can use frozen cranberries. They work well in this recipe. Just make sure to thaw and drain them first. This prevents extra moisture in your cheesecake. Frozen cranberries may be softer than fresh ones, but they still add great flavor. If you need a substitute for cream cheese, try Greek yogurt or ricotta cheese. Both can give a creamy texture. Keep in mind that the taste will change slightly. For a dairy-free option, you can use cashew cream. Blend soaked cashews with a bit of lemon juice for a smooth texture. The cheesecake is done when the center is set but slightly jiggly. Check it by gently shaking the pan. If the edges are firm and the center wobbles a bit, it’s ready. You want to avoid overbaking, as this can lead to cracks. Refrigerating overnight is best for flavor and texture. It allows the cheesecake to set properly. If you’re in a hurry, chill it for at least four hours. However, overnight cooling gives the best results. Yes, you can make this cheesecake ahead of time. It stores well in the fridge for up to five days. It’s perfect for parties or gatherings. Just make sure to keep it covered to prevent it from drying out. This blog post covered how to make a delicious cranberry orange cheesecake. We explored the key ingredients, including quality choices and optional garnishes. You learned about the step-by-step process from prep to cooling. We shared tips to avoid cracks and suggested serving ideas. You also found variations to try and storage methods for leftovers. In conclusion, with these insights, you can confidently bake a perfect cheesecake. Enjoy the process and make it your own!

Cranberry Orange Cheesecake Delight

A creamy cheesecake with a delightful combination of cranberry and orange flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 12
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 4 8 oz packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 zest orange
  • 1 cup fresh cranberries, chopped
  • 0.5 cups orange juice
  • 1 tablespoon cornstarch
  • 1 teaspoon cinnamon
  • 0.25 teaspoon salt
  • to taste whipped cream (for serving)
  • to garnish fresh cranberries & orange slices

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  • In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press this mixture into the bottom of the prepared springform pan to form a crust. Bake for 10 minutes, then let cool.
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar until creamy and smooth.
  • Add the vanilla extract, orange zest, and salt, mixing until fully incorporated.
  • Add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix.
  • In a small bowl, toss the chopped cranberries with cornstarch and cinnamon. Fold the cranberries and orange juice into the cream cheese mixture.
  • Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.
  • Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly.
  • Once done, turn off the oven and crack the oven door, allowing the cheesecake to cool slowly for about an hour — this helps prevent cracking.
  • Refrigerate for at least 4 hours, or overnight for best results, before removing from the springform pan.
  • Serve chilled, topped with whipped cream, fresh cranberries, and orange slices for an added festive touch.

Notes

Refrigerate overnight for best results.
Keyword cheesecake, cranberry, dessert, orange