Get ready to embark on a culinary journey that combines the creamy decadence of classic cheesecake with a vibrant burst of orange and tangy cranberry! This Orange Cheesecake with Cranberry Orange Top is not just a dessert—it's a showstopping masterpiece that will transform your ordinary dinner into an extraordinary dining experience. Imagine a velvety smooth cheesecake with bright citrus notes, crowned with a stunning crimson cranberry topping that looks as incredible as it tastes. Whether you're hosting a dinner party or craving a luxurious treat, this recipe promises to elevate your dessert game to professional bakery standards.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup orange juice
- 1 tablespoon orange zest
- 1 cup cranberries
- ½ cup sugar (for cranberry topping)
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom.
- In a medium bowl, mix graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan, creating an even base.
- In a large mixing bowl, beat cream cheese with granulated sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes.
- Add eggs one at a time to the cream cheese mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in orange juice and orange zest, mixing until the batter is completely smooth and well combined.
- Pour the cheesecake batter over the graham cracker crust in the springform pan, spreading evenly with a spatula.
- Place the pan in the preheated oven and bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Remove from oven and let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- For the cranberry topping, combine cranberries and sugar in a saucepan. Cook over medium heat, stirring occasionally, until cranberries burst and the mixture thickens, about 10-12 minutes.
- Allow cranberry topping to cool completely, then spread evenly over the chilled cheesecake.
- Refrigerate for an additional hour before serving to allow topping to set.
- Slice and serve chilled, garnishing with additional orange zest if desired.
Tips
- Always use room temperature ingredients, especially cream cheese and eggs, to ensure a smooth, lump-free batter.
- To prevent cracks, avoid overmixing the batter and bake in a water bath for more even heating.
- Let the cheesecake cool gradually to prevent sudden temperature changes that can cause surface cracking.
- For clean slices, use a hot, wet knife and wipe it clean between each cut.
- The cheesecake will continue to set while cooling, so don't panic if the center seems slightly jiggly when you first remove it from the oven.
- For maximum flavor development, allow the cheesecake to rest in the refrigerator overnight before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 8g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 120mg
