Sweet and tangy baked cranberry cheesecake
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 20 mins
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Additional Time
4 hrs
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Total Time
5 hrs 40 mins
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Servings
12 slices
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Calories
524 kcal
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Course
Dessert
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Cuisine
North American, Israeli
Sweet and tangy baked cranberry cheesecake
Description
The Sweet and Tangy Baked Cranberry Cheesecake begins with a crust combining flour, sugar, baking powder, egg, and melted butter pressed into the bottom and sides of a 9-inch springform pan. The filling mixes softened cream cheese, sour cream, sugar, eggs, vanilla, salt, orange zest, and orange juice for a smooth, creamy base with citrus notes. Baking at 300°F gently cooks the filling to prevent cracking and keep a dense but tender texture.
The cranberry topping is made by simmering fresh or frozen cranberries with sugar, water, orange zest, and cornstarch to thicken the sauce. This vibrant topping is spread over the cooled cheesecake, adding a tart and shiny finish that balances the sweet and creamy elements below.
This cheesecake is suited for dessert occasions where a fruit-flavored variation is desired. The combination of the tart cranberry sauce and orange enhances the richness of the cream cheese while the buttery crust adds texture and flavor contrast. It is best chilled before serving to allow flavors to meld and the topping to set.
Ingredients
For crust:
- ½ cup butter 1 stick, 100 g, or margarine
- 1 ½ cup flour
- ½ cup sugar
- 1 ½ teaspoon baking powder
- 1 egg
For the filling:
- 2 cups cream cheese softened (16 oz)
- 2 cups sour cream full-fat
- ¾ cup sugar
- 5 egg large
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest grated
- orange juice of half
- 1 pinch salt
For the cranberry topping:
- 3 cups Cranberry fresh or frozen
- 1 cup granulated sugar
- ½ cup water
- orange zest of 1
- 2 teaspoon cornstarch
Instructions
- Preheat your oven to 300 F (150 C) and grease a 9-inch springform pan. Pad the bottom with parchment paper.
- Melt the butter in the microwave for 30 seconds. In the bowl of a food processor or a large bowl, combine flour, sugar, baking powder, and add egg and melted butter. Pulse or stir well to combine until you get a mixture approximately the texture of wet sand.
- Using a measuring cup or a glass, press the mixture into the bottom and about 3 inches up the sides of the prepared cake pan (it's easier to start with the sides first and then press the remaining crumbs along the bottom).
- In the same bowl of a food processor (you don't even need to wash the bowl in between!), beat the cream cheese, sour cream, sugar, vanilla extract, salt and orange zest and orange juice, until the mixture is smooth and creamy. Add eggs one at a time, beating well after each addition.
- Pour the cream cheese mixture over the crust in the pan, spreading it evenly.
- Bake in the preheated oven for about 1 hour, until the center is still quivering slightly but the rest is set.
- Turn off the oven and leave the cake inside to cool for 10 minutes. Open the oven door slightly and let the cake cool inside the oven for another hour - this prevents it from deflating or developing a crack from the shock of the cold air.
- Once baked, remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight before serving.
- While the cake is baking, prepare cranberry topping. In a saucepan, combine cranberries, sugar, water, and orange zest for the topping. Cook over medium heat until the mixture boils, the cranberries burst, and the sauce thickens slightly, about 5-10 minutes. Remove from heat and let it cool for a few minutes.
- In a small bowl, whisk together cornstarch with 1 tablespoon of water. Add cornstarch mixture to cranberries and mix well. Refrigerate until use.
- When the cake and cranberry sauce have sufficiently cooled, carefully spoon the cranberry topping over the cream cheese mixture, spreading it evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 524 kcal
% Daily Value*
| Calories | 524kcal | 26% |
| Carbohydrates | 57g | 19% |
| Protein | 8g | 16% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 163mg | 54% |
| Sodium | 281mg | 12% |
| Potassium | 175mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 1123IU | 22% |
| Vitamin C | 5mg | 6% |
| Calcium | 125mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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