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To make this cranberry orange cheesecake, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup sugar, divided - 4 (8 oz) packages cream cheese, softened - 1 teaspoon vanilla extract - 4 large eggs - 1 cup fresh cranberries, roughly chopped - Zest of 1 large orange - 1 tablespoon fresh orange juice - 1 tablespoon cornstarch - Pinch of salt These ingredients create a rich and creamy cheesecake with a bright, fruity flavor. You can add extra flavor with these optional ingredients: - Whipped cream for serving - Whole cranberries for garnish - Orange slices for decoration These add-ons make your cheesecake even more festive and beautiful. If you need to swap some ingredients, here are some ideas: - Use gluten-free graham cracker crumbs for a gluten-free crust. - Swap regular sugar for coconut sugar for a different taste. - For a lighter option, try using reduced-fat cream cheese. These options keep the cheesecake delicious while catering to different diets. {{ingredient_image_1}} Start by preheating your oven to 325°F (160°C). In a mixing bowl, combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ½ cup of sugar. Mix well until all crumbs are coated. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. Once done, take it out and let it cool. This crust gives a nice crunch and holds the cheesecake together. In a large bowl, beat 4 packages of softened cream cheese with the remaining ½ cup of sugar. Mix until it's smooth and creamy, which takes about 2-3 minutes. Next, add 1 teaspoon of vanilla extract, the zest of 1 large orange, 1 tablespoon of fresh orange juice, and a pinch of salt. Mix again until all flavors blend well. Now, add 4 large eggs one at a time. Make sure to mix well after each egg. Scrape down the sides of the bowl as needed. Finally, toss 1 cup of roughly chopped fresh cranberries with 1 tablespoon of cornstarch in a small bowl. This step stops the cranberries from sinking. Gently fold the cranberries into the cream cheese batter. Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes. The center should be set but still jiggle slightly when done. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This helps it cool slowly, which prevents cracks. Next, take it out and refrigerate for at least 4 hours, or better yet, overnight. This chilling time allows the cheesecake to set perfectly. After it's set, remove it from the springform pan, slice, and serve chilled! To make the best cheesecake, follow these simple steps: - Use room temperature ingredients. This helps mix everything well. - Do not overmix. Mix just until smooth to keep it light. - Keep the oven door closed. Open it only to check on your cheesecake. Cracks can ruin a beautiful cheesecake. Here’s how to keep it smooth: - Bake at a low temperature. This helps set the cheesecake slowly. - Use a water bath. Place the springform pan in a larger pan with water. This adds moisture. - Cool gradually. Let the cheesecake cool in the oven with the door ajar for one hour. For a stunning presentation, try these ideas: - Garnish with whole cranberries. Add a sprinkle of orange zest for color. - Serve with whipped cream. A dollop adds creaminess and balance. - Pair with a citrus drizzle. A light orange syrup enhances the flavors. These tips will help you create a cranberry orange cheesecake that looks and tastes amazing! Pro Tips Chill Your Ingredients: For a smoother cheesecake batter, ensure that your cream cheese is at room temperature before mixing. This helps to avoid lumps and creates a creamy texture. Use Fresh Cranberries: Fresh cranberries provide a tart flavor that balances the sweetness of the cheesecake. If using frozen cranberries, do not thaw them before adding to the batter. Prevent Cracking: To avoid cracks on the surface of your cheesecake, bake it slowly in a water bath (bain-marie). This helps to regulate the temperature and keeps the cheesecake moist. Let it Rest: Allowing the cheesecake to cool in the oven with the door slightly ajar can prevent sudden temperature changes that lead to cracks. After cooling, refrigerate for the best results. {{image_2}} You can change the crust for your cranberry orange cheesecake. Instead of graham crackers, use: - Oreo cookies for a richer taste. - Almond flour for a gluten-free option. - Vanilla wafer cookies for a sweet twist. Each crust brings its own flavor. This can change the whole vibe of your dessert. Feel free to add more flavors to your cheesecake. Here are some ideas: - Mix in white chocolate chips for sweetness. - Use lemon zest instead of orange for a bright kick. - Try adding spices like cinnamon or nutmeg for warmth. These small changes can make your cheesecake unique. You can also replace fresh cranberries with dried ones if you want a sweeter taste. Garnishing is key to making your cheesecake shine. Here are some simple ideas: - Top each slice with whole cranberries for color. - Sprinkle extra orange zest on top for freshness. - Add a dollop of whipped cream for creaminess. These tips will make your cheesecake look as good as it tastes. A beautiful presentation can impress your guests and make every bite special. To keep your cheesecake fresh, wrap it well. Use plastic wrap or foil. You can also place it in an airtight container. Stored this way, the cheesecake stays good for 3 to 5 days in the fridge. Make sure to keep it cold, away from strong smells in your fridge. Freezing is a great option for longer storage. First, let the cheesecake cool completely. Then, wrap each slice in plastic wrap. After that, put the slices in a freezer bag or container. This helps prevent freezer burn. You can freeze the cheesecake for up to 2 months. When you are ready, just take it out and let it thaw in the fridge overnight. If you want to enjoy your cheesecake warm, the best way is to use a low oven. Preheat your oven to 200°F (90°C). Place the cheesecake on a baking sheet. Heat for about 10-15 minutes, or until warm. Avoid the microwave, as it can make the cheesecake soggy. Enjoy the soft, creamy texture again! Yes, you can use other fruits. Raspberries, blueberries, or strawberries work well. Just chop them small. This keeps the texture nice. Mix them in the same way as cranberries. The flavor will change, but the cheesecake will still be tasty. Feel free to experiment for your favorite fruit flavor! The cheesecake is done when the edges are set but the center jiggles slightly. This means it's still creamy inside. Check it around 50-60 minutes of baking. If you overbake, it may crack or become dry. It’s better to err on the side of underbaking. To cut the cheesecake, use a sharp knife. Dip it in hot water, then wipe it dry. This helps create a clean slice. Start from the center and work outwards. For neat pieces, clean the knife after each cut. This will keep each slice looking perfect and appetizing! You now have a complete guide to making a delicious cheesecake. We covered the key ingredients, from the basic mix to optional additions. I shared step-by-step instructions for preparing the crust and filling, plus baking tips to avoid cracks. You learned about variations and how to store your cheesecake for later enjoyment. Remember, each cheesecake can be unique. Keep experimenting with flavors and toppings. Enjoy your baking journey and impress your friends!

Cranberry Orange Dream Cheesecake

A delightful cheesecake with a creamy filling, fresh cranberries, and a hint of orange.
Print Recipe Pin Recipe
Prep Time 25 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
  • 1 cups sugar, divided
  • 4 8 oz packages cream cheese, softened
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cups fresh cranberries, roughly chopped
  • 1 large orange zest
  • 1 tablespoon fresh orange juice
  • 1 tablespoon cornstarch
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 325°F (160°C).
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and ½ cup of sugar. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let it cool.
  • In a large mixing bowl, beat the softened cream cheese and the remaining ½ cup of sugar until smooth and creamy, about 2-3 minutes.
  • Add the vanilla extract, orange zest, orange juice, and salt to the cream cheese mixture and beat until combined.
  • Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  • Toss the chopped cranberries with cornstarch in a small bowl. This will help prevent them from sinking to the bottom of the cheesecake.
  • Gently fold the cranberries into the cream cheese batter until evenly distributed.
  • Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but still jiggles slightly.
  • Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. Then, remove it and refrigerate for at least 4 hours, preferably overnight, to set completely.
  • Once set, remove the cheesecake from the springform pan. Slice and serve chilled!

Notes

Garnish each slice with a few whole cranberries and a sprinkle of orange zest for an elegant finish.
Keyword cheesecake, cranberry, dessert, orange