Cranberry Orange Cheesecake
cheesecakes, cakes, oranges, cranberries, citrus
Updated. Originally posted 18th November 2018
This Cranberry Orange Cheesecake is a crowd pleasing dessert especially perfect in the fall and winter when cranberries and citrus are in abundance. The being said frozen cranberries can easily be used for this recipe. It features a gingersnap crust, the creamiest orange-infused cheesecake filling and a simple to make sweet and tangy cranberry topping. It is such a show stopper thanks to the vibrant cranberry topping.
Cheesecake is THE all time favorite dessert in my home! Both my hubby and father are obsessed with it and it’s all they ask for. Not pie, not cake, (although the ice cream cake was a big hit with them) only cheesecake and they love it plain as can be. My husband literally scrapes off the toppings if I make it for company and top it with fruit glaze or anything. I don’t blame them though as this is the one I have been making for the last 20 yrs is the best one I have ever tried. It’s Junior’s famous cheesecake recipe and it never never fails me. I only use their filling recipe and usually use a graham cracker crust instead of a shortbread one. It turns out perfect every time and it’s a total crowd pleaser no matter what topping you use with it. This is my orange version of the original recipe and it is PURE perfection!
Cranberry Orange Cheesecake Recipe Ingredients
- GINGERSNAP COOKIE CRUMBS: I love the flavor of the ginger cookie base with the orange cranberry. Make sure to crush them into fine crumbs. Use regular graham crackers or graham cracker crumbs as the main ingredient for the base if you prefer it to gingersnaps.
- BUTTER: Melted unsalted butter is the glue that holds the crust together.
- CREAM CHEESE: Be sure to allow ample time for the cream cheese to come to room temperature; the filling will be much easier to mix together. You will need 4 (8-ounce) packages cream cheese (use only full fat), room temperature
- SUGAR: You will need granulated sugar for the cheesecake and for the cranberry topping.
- CORNSTARCH: The cornstarch helps stabilize the cheesecake mixture by absorbing liquid and coagulating as it’s cooking. It gives a little extra body to the cheesecake. Cornstarch is ideal because it provides structure without affecting the creamy texture of the cheesecake, and it is naturally gluten-free. If you must substitute it with all purpose flour you can but the outcome of the cheesecake itself may not be as creamy.
- HEAVY CREAM: For a smooth and creamy cheesecake use heavy whipping cream. Most cheesecake recipes use either heavy cream, yogurt or sour cream; either will do the job of softening the texture of the cheese and adding some moisture. For this recipe I always use heavy whipping cream though.
- VANILLA: Pure vanilla extract is what I use for best flavor. If you have orange extract you can add a 1/2 teaspoon in for even more pronounced orange flavor.
- ORANGE JUICE & ORANGE ZEST: The orange juice really balances the sweetness and richness of the cheesecake filling, adding flavour and the light acidity helps prevent the cream cheese from clumping, resulting in a silky and velvety smooth filling. The zest is really where most of the orange flavor comes form though so don’t skimp out on fresh finely grated orange zest. You will also need orange juice for the orange cranberry sauce/topping.
- EGGS: You will need 2 extra large eggs at room temperature and they hold the cheesecake together and add to the rich texture of it.
- CRANBERRIES: You can use fresh or frozen cranberries for the topping or the cranberry orange sauce. For the sugared cranberries I recommend using fresh cranberries only as the texture will not be the same using frozen cranberries.
How To Make Cranberry Orange Cheesecake
- Make Gingersnap Crust: Mix the gingersnap crumbs with melted butter. Press into bottom of prepared baking pan. Then bake. (feel free to use a food processor to make it )
- Make Filling: Using a mixer cream the cream cheese, sugar and cornstarch until combined followed by the vanilla, orange zest and juice, followed by the eggs and finally the heavy cream
- Assemble Cheesecake: Pour the filling over the crust and spread in an even layer.
- Bake & Chill Cheesecake: Bake until the edges are set and puffed and the centre is still slightly jiggly. Cool completely, then cover and refrigerate until completely chilled.
- Make Orange Cranberry Sauce / Topping: Simmer orange juice, cranberries, sugar and zest until cranberries have popped and broken down. Blend until smooth. Allow to cool completely. Spoon or pour over chilled cheesecake and then refrigerate for 20-30 minutes to allow topping to set a little. Then slice and serve!
Cheesecake Tips and tricks
- Make sure your ingredients are at room temperature: Set out your cream cheese, eggs, and heavy cream ahead of time so they can come up to temp – this will make for a much smoother filling. Forget to set the cream cheese out early? I recommend softening it in the microwave for 20 seconds at a time at 50% power. This will warm the cream cheese which helps get a smooth batter if you are in a pinch and forgot to take it out of the fridge.
- Don’t skimp on the mixing: Make sure you take the time to mix everything really well. Don’t try to rush this process to ensure a smooth cheesecake batter.
- Beat on Low Speed: In order to minimize the amount of air you’re beating into your filling, keep the mixer on low speed. This helps prevent cracking.
- Scrape the sides of the bowl often: Stop and use a spatula to scrape the sides and bottom of the bowl frequently throughout the mixing process. This will make sure you get every little bit of cream cheese and heavy cream mixed in – with the least amount of lumps or clumps.
- Cool the Cheesecake Slowly: Follow the directions in the recipe for cooling your cheesecake. If it cools too quickly, it could crack.
- Remove air bubbles to prevent cracks in the cheesecake: Mix the batter on the lowest speed for the last 2 minutes to push out any air bubbles. Also, bang the springform pan on the counter several times to push out and pop any remaining air bubbles.
- Use a Steam Bath: Without it, your cheesecake is more likely to crack, brown around the edges and fall in the center when cooling. I like the steam bath method vs water bath but traditional water bath would work too (see recipe notes). For steam method: You can create a steam bath without direct contact. Place the cheesecake on a middle oven rack and a large pan filled with about 1-2 inches of boiling water on the rack below it. Quickly close the oven door to trap the steam. While this method adds moisture, the traditional water bath generally offers better temperature regulation for the sides of the cheesecake.
How to Sugar Cranberries? (2 methods)
For the Longer more Traditional Recipe You will need: 2 cups granulated sugar, 2 cups water, 2 cups fresh cranberries, ¾ cup superfine sugar or more granulated sugar. Combine 2 cups granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight. Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry. Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.
For Quick & Delicious Hack (perfect for decorating cheesecake or any dessert) You will need 1-2 cups of granulated sugar for 1-2 cups of cranberries. Place sugar in a shallow bowl. Wash cranberries but do not dry. Toss the damp cranberries a small handful at a time or in small batches in the sugar and I like to use a fork to toss and roll them around and fully coat them with the sugar. Then pick them out of the sugar with the fork and place them on a lined baking sheet. Repeat with remaining cranberries spreading them out evenly on baking sheet. Allow them to air dry at room temperature for 30 minutes or longer then use them to decorate the cheesecake or enjoy them as a tasty snack that pops in your mouth.
Make Ahead, Storage & Freezing Cheesecake
- MAKE AHEAD: Cheesecakes are a great make ahead recipe. I almost always make mine 1 day in advance if not 2 days. I know that it doesn’t take 24 hours for the cheesecake to set but I like to at least allow 8 hours or overnight for it to set well, making it an ideal dessert to make ahead.
- STORAGE: The baked and chilled cheesecake will keep for up to 4 days covered tightly with plastic wrap and stored in the refrigerator.
- FREEZING: The cheesecake will keep for up to 2 months covered tightly and stored in the freezer covered tightly with a couple layers of plastic wrap and foil over top. Thaw in the refrigerator overnight.You can freeze individual slices the same way as well.
Recipe
Ingredients
For the Crust
- 1¾ cups ground gingersnaps
- ⅓ cup unsalted butter, melted
- pinch of salt
For the Cheesecake Batter
- 4 (8-ounce) packages Philadelphia cream cheese (use only full fat, at room temperature)
- 1⅔ cups sugar
- ¼ cup cornstarch
- 1 tablespoon pure vanilla extract
- 2 extra-large eggs
- ¾ cup heavy whipping cream
- Zest of one large orange
For the Orange Cranberry Topping/Sauce
- 4 cups fresh cranberries (or frozen)
- 1 1/2 cup orange juice
- 1 cup sugar
- 1-2 tablespoons grated orange zest
Garnishes (optional)
- Orange zest
- Candied/sugared cranberries (recipe in post above)
Directions
- Preheat oven to 350°F. Lightly grease your spring form pan. Feel free to line the bottom of the pan with parchment paper if you wish. I usually don’t if I plan on serving the cheesecake right from the pan.
Prepare Crust
- Use a food processor to combine ground gingersnaps, butter and salt. (Or stir together in a large mixing bowl until combined.)
- Press mixture firmly into the bottom of a 9-inch spring form pan (and slightly up the sides, if desired).
- Bake for 10 minutes, then remove and let cool. REDUCE oven heat to 325°F.
Prepare Filling
- In a large bowl, using an electric mixer fitted with the paddle attachment, or using a hand mixer, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
- Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
- Beat in the remaining sugar, then the vanilla along with the orange juice and orange zest.
- Blend in the eggs, one at a time, beating well after each.
- Beat in the heavy cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to over-mix. I like to use a spatula to scrape the sides and bottom to make sure everything is well blended.
- Gently spoon the batter over the crust.
Bake
- Place a shallow baking dish on the rack below the middle rack and fill it 1-2 inches up with boiling hot water. This will create a steam for the cheesecake so it cooks evenly without cracking. (for traditional water bath method see recipe notes below)
- Transfer cheesecake to middle rack or rack above pan with boiling water. Bake until the edges are light golden brown, the top is light gold, and the center barely jiggles, approx 1- 1½ hours. I usually start checking at the 50 minute mark as ovens and pans vary quite a bit.
- Turn oven off, and open oven door slightly holding it open with a wooden spoon in place. Let cheesecake set in oven 1 hour.
- Then remove cheesecake from oven, transfer to a wire rack, and let cool for 2 hours.
- Then, leave the cake in the pan, cover loosely with plastic wrap or foil, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.
- Make the glaze and serve it on the side with the cheesecake or add it to the top of it before-hand depending on preference.
- Remove outer ring of spring form pan (use a flexible knife or thin spatula to run around pan to release it if needed) then slice cheesecake and enjoy.
- Refrigerate any leftovers, tightly covered, and enjoy within 4 days.
Make The Orange Cranberry Sauce/Topping
- In a saucepan, combine cranberries, orange juice, sugar, and orange zest. Bring to a boil over medium-high heat then reduce heat to low and simmer for 10 minutes.
- Carefully pour into a blender and process until smooth. Chill until ready to use. It thickens even more as it cools.
Recipe Notes
- For traditional water bath instead of steam bath, carefully wrap the outside of the pan in 2-3 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through. Place the pan in a large roasting dish (or any pan larger than the spring form), and bring a tea kettle or pot of water to boil in preparation for the water bath. Place the foil-wrapped pan containing the cheesecake batter into a larger roasting pan. Once in the oven, carefully pour boiling water into the larger pan until it comes about halfway up the sides of the cheesecake pan.
- I changed the recipe for the topping because I wanted to simplify it and also make it thicker and easier to set. If you prefer the original glaze recipe over the sauce here is the original glaze recipe. For the glaze you will need: ½ cup sugar, 2 tsp cornstarch, 2 cups fresh cranberries and ⅔ cup water. Combine sugar and cornstarch in a medium saucepan; stir in cranberries and water. Bring to a boil over medium-high heat, and cook 10 minutes or until cranberries pop and have started to breakdown a little. Once the cranberries are done remove them from the heat and pass them through a sieve. Use a wooden spoon to push as much through the sieve pressing the liquid into a bowl. Make sure to scrape the bottom of the sieve as well to collect all the liquid/glaze. hen pour the glaze and spread over cheesecake or reserve it for drizzling on each piece before serving.
