Cranberry and orange make a classic holiday flavour combination in this creamy Orange Cranberry Cheesecake. Orange juice, zest, whole cranberry sauce, and a buttery graham cracker crust make this cheesecake perfect.
– Graham Cracker Crust– 9 whole graham cracker sheet– 1 tablespoon light brown sugar– 6 tablespoons butter melted– Orange Cranberry Cheesecake Filling– 24 ounces full-fat cream cheese room temperature– 1 cup granulated sugar– 2 tablespoons all-purpose flour– 1 tablespoon fresh orange zest– 2 tablespoons freshly squeezed orange juice– 3 large eggs room temperature– 1 can (14 oz) whole-berry cranberry sauce
Ingredient
Graham CrackersPre-heat the oven to 350℉. Apply softened butter or shortening to a 9-inch springform pan's bottom and sides. Wrap the bottom and sides in aluminium foil. Prefer heavy-duty foil.
Step 1
Step 1
Instructions
Process broken graham crackers and brown sugar. Grinding crackers quickly produces fine crumbs.
Step 2
Step 2
Add melted butter slowly to the food processor on low speed until the crumbs are well-coated and clumping.
Step 3
Step 3
Bake the springform pan for 15 minutes after pressing the crumbs into the bottom. Let the crust cool completely on a wire rack.
Step 4
Step 4
Cheesecake FillingLower the oven temperature to 325℉. Beat cream cheese, sugar, and flour with an electric or stand mixer in a large bowl until smooth and lump-free.
Step 5
Step 5
Beat orange zest, juice, and one egg until combined. Continue adding the remaining two eggs one at a time until just mixed. Not overmixing cheesecake filling prevents cracking during baking. Just mix each egg until incorporated.
Step 6
Step 6
Pour half the cheesecake filling over the crust in the springform pan. Put the entire berry cranberry sauce in a small bowl and stir with a spoon to loosen.
Step 7
Step 7
Distribute half the cranberry sauce over the cheesecake. Add the remaining cheesecake filling. Place spoonfuls of the remaining cranberry sauce on top of the cheesecake and swirl with a toothpick.
Step 8
Step 8
Baking CheesecakePlace the cheesecake in the middle of a large roasting pan or other pan that can hold it and water. Fill the roasting pan with 5-6 cups of boiling water around the spring form pan.
Step 9
Step 9
Bake the cheesecake for 1 hour and 10 minutes until the edges brown and the centre jiggly. Set edges, jiggle centre. Turn off the oven and let the cheesecake cool for an hour.
Step 10
Step 10
Remove cheesecake from oven and water-filled roasting pan. Let the cheesecake cool on a rack at room temperature for 1 hour. To set, refrigerate the cheesecake in plastic for 4 hours or overnight.