Cranberry Orange Cheesecake

Print Recipe

5 from 2 votes

Cranberry Orange Cheesecake

A lighter yet rich and creamy cheesecake recipe loaded with holiday flavors.

Prep Time30 mins

Cook Time55 mins

Cooling Time:2 hrs

Total Time1 hr 25 mins

Course: Dessert

Cuisine: American

Diet: Halal

Servings:

Calories: 379kcal

Author: Amira

Ingredients

For the crust

3 ½ cups gingersnaps cookies enough to make 2 cups ground cookies- less if you are not going to cover the sides
⅓ cup unsalted butter melted
pinch of salt

For the cheese part

3 (8-ounce) Neufchatel cream cheese Low-Fat, softened
1 cup sugar.
1 cup sour cream.
3 eggs. room temperature
1 teaspoon vanilla extract
Zest of 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.
Beat together cream cheese and sugar.
Add eggs one at time beat in between until just combined. Then add vanilla and sour cream.
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 baking sheet. 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.
Bake for 50-55 minutes. It should jiggle slightly when you shake the pan slightly check out how to know when your cheesecake is done below in the notes section.
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.
Add cranberries and continue cooking until all cranberries are popped, takes about 10 minutes. Let it cool completely.

Serve

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.

Notes

I've used gingersnap cookies, which I think is a very good idea if you want more spiciness in your crust, and let me tell you it was very appreciated and welcomed by all.
Make sure your ingredients are all room temperature. This helps you make a smooth batter with no lumps.
If you forgot to take them out before you start, immerse the cold eggs, sealed package of cream cheese in a bowl of warm water. Cut the butter into small cubes to warm it up quicker.
I just put my pan in an empty oven bag, you know those ones that I've used for my duck roast recipe. It made my life easier, no wrapping in double heavy-duty foil, no freaking out that the water might leak in.
Making cheesecakes is really rewarding but it takes time and patience. Do not open the oven door at least for the first 50 minutes.
Do not over-bake, if the cheesecake is over-baked it will change texture and curdle. Start checking you cheesecake after 50 minutes. Here are some ways to help you check your cheesecake.
Although we will cover the top of our cheesecake with sauce, many people still prefer if there is no cracks at the top. Abrupt temperature change can cause your cheesecake to crack and that's why we cool it down gradually on two stages, in a turned off oven then out on your countertop.
Make Ahead Tips: Make the cheese cake, let it cool completely on the countertop then Loosen it by running a knife around the sides and the bottom. Place your cheesecake on a parchment paper lined piece of cardboard or a plate. Wrap with plastic wrap then with foil. Freeze for up to 3 months, and thaw in the fridge when ready to use. Do not freeze cheesecake with any topping.

Nutrition