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Foolproof orange cranberry cheesecake

Author: Amira

Ingredients

For the crust

  • 3 1/2 cups gingersnaps cookies enough to make 2 cups ground cookies- less if you are not going to cover the sides
  • 1/3 cup unsalted butter melted
  • pinch of salt

For the cheese part

  • 3 Neufchatel cream cheese 8-ounce, Low-Fat, softened *
  • 1 cup sugar.
  • 1 cup sour cream.
  • 3 eggs.
  • A dash of vanilla powder you can use 1 teaspoon vanilla extract.
  • orange zest from one orange.**

For the cranberry sauce

  • 1 cup water
  • 1 cup sugar
  • 12 oz fresh cranberries.

Instructions

  • Preheat oven to 350F.
  • In a food processor, pulse the cookies until finely ground, add melted butter and salt, pulse two to three more times until everything is very well combined.
  • Press firmly into the bottom and sides of a 9inch springform pan.
  • Bake for 10 minutes. let it cool down while you prepare the filling.
  • Reduce the heat to 330F.
  • Cream together cream cheese and sugar.
  • Add eggs one at time, blending well. Add vanilla and sour cream.
  • The secret to a Foolproof velvety texture cheesecake is revealed! Find out how to get the perfect, easy, creamy not cracked or grainy cheesecake you will swoon over!
  • Mix in the orange zest.
  • Cover the pan from the bottom and up to the sides with an oven bag***. Place the pan in a larger pan. Pour the cream cheese mixture into the base you’ve already made. Pour water in the larger pan until it is up by about 1 inch.
  • The secret to a Foolproof velvety texture cheesecake is revealed! Find out how to get the perfect, easy, creamy not cracked or grainy cheesecake you will swoon over!
  • Place the two pans in the oven and bake for 50-55 minutes.
  • Turn off the heat and open the door ajar for 10 minutes.
  • Close the oven door and let it set there for another hour.
  • Take it out on the counter to cool for almost another hour.
  • Refrigerate overnight.

Prepare the topping

  • Place water and sugar in a saucepan over medium heat and bring to a boil.
  • The secret to a Foolproof velvety texture cheesecake is revealed! Find out how to get the perfect, easy, creamy not cracked or grainy cheesecake you will swoon over!
  • Add cranberries and continue cooking until all cranberries are popped, takes about 10 minutes.
  • Let it cool completely.
  • Right before serving, use a slotted spoon to scoop the cranberries on top of the cake.
  • Slice with a hot knife to get cleaner cuts, wiping in between cuts.
  • Serve and Enjoy!!

Notes

* If you forgot to take it out of the fridge you can place the cream cheese- with its foil cover sealed completely- in a bowl with hot water to soften them.
** Use less orange zest if you - or your guests- are not an orange enthusiast.
*** I’ve used the 8lb bags.