Description
A luscious sweet and tangy baked cranberry cheesecake featuring a buttery crust, creamy orange-infused filling, and a vibrant homemade cranberry topping. Perfect for holiday gatherings or special occasions, this recipe combines smooth cream cheese with fresh cranberries for a refreshing and festive dessert.
Ingredients
Crust
- 1/2 cup butter or margarine (1 stick, 100 g)
- 1 1/2 cup flour
- 1/2 cup sugar
- 1 1/2 teaspoon baking powder
- 1 egg
Filling
- 2 cups cream cheese, softened (16 oz)
- 2 cups sour cream (full-fat)
- 3/4 cup sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- Juice of half an orange
- 1 pinch salt
Cranberry Topping
- 3 cups fresh or frozen cranberries
- 1 cup granulated sugar
- 1/2 cup water
- Zest of 1 orange
- 2 tsp cornstarch
- 1 tablespoon water (for cornstarch slurry)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 300°F (150°C) and grease a 9-inch springform pan. Line the bottom with parchment paper to prevent sticking and ease removal.
- Make the Crust: Melt the butter in the microwave for 30 seconds. In a food processor or large bowl, combine flour, sugar, and baking powder. Add the egg and melted butter. Pulse or stir until the mixture achieves the texture of wet sand.
- Press the Crust: Using a measuring cup or glass, press the crust mixture firmly into the bottom and about 3 inches up the sides of the prepared pan, starting with the sides and then the bottom to create an even base.
- Prepare the Filling: In the same food processor bowl (no need to clean it), beat the softened cream cheese, sour cream, sugar, vanilla extract, salt, orange zest, and orange juice until smooth and creamy. Add eggs one at a time, mixing well after each addition to ensure a smooth texture.
- Assemble and Bake: Pour the cream cheese mixture over the crust, spreading it evenly. Bake in the preheated oven for about 1 hour until the center is slightly jiggly but the edges are set.
- Cool Gradually: Turn off the oven and leave the cheesecake inside for 10 minutes. Then, open the oven door slightly and let it cool for another hour to prevent cracking.
- Chill the Cheesecake: Remove the cheesecake from the oven and allow it to cool completely to room temperature. Refrigerate for at least 4 hours or overnight for best results.
- Prepare Cranberry Topping: While the cheesecake is baking, combine cranberries, sugar, water, and orange zest in a saucepan. Cook over medium heat until boiling, until cranberries burst and the sauce thickens slightly (5-10 minutes).
- Thicken the Topping: Mix cornstarch with 1 tablespoon of water in a small bowl to create a slurry. Stir this into the cranberry mixture and cook briefly to combine. Remove from heat and let cool.
- Serve: Once both the cheesecake and cranberry topping are cooled, spoon the topping evenly over the cheesecake before serving.
Notes
- To prevent cracks, allow the cheesecake to cool gradually inside the oven before removing.
- Use full-fat cream cheese and sour cream for the best creamy texture.
- The cranberry topping can be made ahead and refrigerated for up to 2 days.
- For easier removal of the cheesecake, run a knife around the edges after chilling.
- This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
