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Emmas Dish

Cranberry Orange Cheesecake Delightful and Creamy Treat

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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - 1 cup sugar - 1 teaspoon vanilla extract - 3 large eggs - Zest of 1 orange - ½ cup fresh orange juice - 1 cup fresh cranberries, roughly chopped - ¼ cup sugar (for cranberry topping) - 1 cup water Gathering the right ingredients is key to making a great cranberry orange cheesecake. First, you'll need graham cracker crumbs for a tasty crust. Use 1 ½ cups of these crumbs. They provide a nice crunch and flavor. Next, you'll want to add unsalted butter. Melt ½ cup of it to bind the crumbs together. A touch of sugar, just 2 tablespoons, will sweeten the crust. For the cheesecake filling, cream cheese is essential. Use 16 oz of softened cream cheese for a rich texture. You'll also need 1 cup of sugar to sweeten the filling and 1 teaspoon of vanilla extract for flavor. Three large eggs will help hold everything together. The zest and juice of 1 orange add a bright, fresh taste. Don't forget the cranberries! Use 1 cup of fresh cranberries, chopped roughly. They add a lovely tartness. Lastly, for the cranberry topping, combine ¼ cup of sugar with 1 cup of water and the remaining cranberries. This will create a sweet and tangy sauce to finish your cheesecake. Having these ingredients ready makes the process easy and fun. You’ll be on your way to a delightful dessert in no time! {{ingredient_image_1}} First, preheat your oven to 325°F (165°C). This step helps bake the cheesecake evenly. Next, take a 9-inch springform pan and grease it with non-stick spray. This way, the cheesecake will come out easily after baking. In a medium bowl, mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until well combined. Then, press this mixture firmly into the bottom of your springform pan. Bake the crust in the preheated oven for 10 minutes. Once done, remove it and let it cool. In a large mixing bowl, beat 16 oz of softened cream cheese with 1 cup of sugar and 1 teaspoon of vanilla extract. Mix until smooth and creamy. Then, add in 3 large eggs, one at a time, mixing well after each. Finally, stir in the zest of 1 orange and ½ cup of fresh orange juice until everything is well blended. Now it’s time to add the cranberries. Gently fold in 1 cup of roughly chopped fresh cranberries. This adds a nice tartness to the filling. Pour the cheesecake mixture over the cooled crust. Smooth the top with a spatula. Bake in the oven for about 55 to 60 minutes. The center should be set but still slightly jiggly. After baking, turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracks. While it cools, prepare the cranberry topping. In a small saucepan, combine 1 cup of cranberries, ¼ cup of sugar, and 1 cup of water. Bring it to a simmer over medium heat. Stir occasionally for about 10 to 15 minutes until the cranberries break down and thicken. Remove it from heat and let it cool. Once the cheesecake has cooled, carefully remove it from the springform pan. Spread the cranberry topping evenly over the cheesecake. Cover it with plastic wrap and chill in the fridge for at least 4 hours, or overnight if you have time. When you are ready to serve, take it out of the fridge and let it sit at room temperature for about 10 minutes. Slice and enjoy your delightful cheesecake! To make a smooth cheesecake, mix the cream cheese well. Beat it until creamy and free of lumps. When adding eggs, do it one at a time. This helps keep the filling smooth. If you overmix the batter, it can create cracks. Bake the cheesecake gently at 325°F. A water bath can help keep the moisture in, too. For a beautiful presentation, slice the cheesecake neatly. Use a sharp knife and wipe it clean between cuts. Top it with fresh cranberries and orange slices. This adds color and makes it look festive. You can also add dollops of whipped cream for extra flair. Serve each slice on a pretty plate to impress your guests. If your cheesecake is undercooked, return it to the oven. Bake it for a few more minutes until set. For overcooked cheesecake, the texture may be dry. To fix this, serve it chilled with a drizzle of cream or sauce. Remember, the center should be slightly jiggly when you take it out. This ensures a creamy texture. Pro Tips Crust Consistency: Ensure the graham cracker mixture is pressed firmly into the pan for a sturdy base that holds together well. Room Temperature Ingredients: Allow cream cheese and eggs to come to room temperature before mixing; this helps achieve a smoother filling. Check for Doneness: The cheesecake should be slightly jiggly in the center when done; it will continue to set while cooling. Cranberry Topping Tip: For a sweeter topping, adjust the sugar in the cranberry mixture to your taste, balancing the tartness of the cranberries. {{image_2}} You can change the flavors of your cheesecake easily. Try adding chocolate. Mix in some melted chocolate or chocolate chips. Nuts also work well. Chopped pecans or walnuts add a nice crunch. If you love citrus, consider lemon or lime zest. These can add a fresh twist. You can even swirl in fruit purees for a fun look. For a gluten-free version, use gluten-free graham crackers. You can also use almond flour for the crust. If you want a dairy-free cheesecake, try coconut cream instead of cream cheese. Silken tofu is another good choice. It makes a creamy filling. Replace eggs with flaxseed meal and water for binding. These swaps will keep your cheesecake tasty. You can switch up the fruits based on the season. In summer, add fresh berries like strawberries or blueberries. Fall brings apples and pears, which can be great. For winter, try using pomegranates or citrus fruits. These changes keep the cheesecake fresh and fun. Using seasonal fruits makes your dessert even more special. Store your cranberry orange cheesecake in the fridge. Place it in an airtight container. If you want to freeze it, wrap it tightly in plastic wrap. Then, put it in a freezer-safe bag. This helps keep it fresh and prevents freezer burn. In the fridge, your cheesecake lasts about 5 days. If you freeze it, it can last up to 3 months. Just remember to label the container with the date. This way, you will know how long it has been stored. To serve after storage, take the cheesecake out of the fridge. Let it sit at room temperature for about 10 minutes before slicing. This helps the flavors come alive. If frozen, thaw it overnight in the fridge before serving. Enjoy the delightful taste! To avoid cracks in cheesecake, follow these tips: - Mix ingredients slowly. - Use room temperature cream cheese. - Don't overbeat the mixture. - Bake at a low temperature. - Cool gradually in the oven. These steps help keep the texture smooth. You want your cheesecake to look perfect. Yes, you can use frozen cranberries. They work well in this recipe. Just rinse them and add them directly to the batter. Frozen cranberries may be a bit softer when baked but will still taste great. Fresh cranberries add a nice crunch, but frozen ones offer convenience. To check if your cheesecake is done, look for these signs: - The sides should be firm. - The center should jiggle slightly but not be liquid. - A toothpick inserted should come out clean or with a few moist crumbs. These tips help ensure a perfect bake every time. Trust your senses; they guide you well! This blog outlined a simple cheesecake recipe using fresh cranberries and orange juice. We covered key ingredients, step-by-step instructions, and helpful tips for success. Remember, smooth filling and patience are key for a perfect cheesecake. Don't forget to explore flavor variations and storage tips. Enjoy your cheesecake adventure, and feel free to experiment with different toppings. Always aim for freshness and have fun in the kitchen. You have the tools to create a delicious dessert!

WANT TO SAVE THIS RECIPE?

Are you ready to impress your friends and family with a sweet and tangy dessert? This Cranberry Orange Cheesecake is both delightful and creamy, making it the perfect treat for any occasion! With its rich flavors and smooth texture, this cheesecake is sure to become a favorite. Follow my simple step-by-step guide and discover how easy it is to create this show-stopping dessert that everyone will love. Let’s get started!

Why I Love This Recipe

  1. Perfect Balance of Flavors: The combination of tart cranberries and sweet orange creates a delightful harmony that excites the taste buds.
  2. Festive Presentation: This cheesecake not only tastes amazing but also looks stunning, making it perfect for holiday gatherings or special occasions.
  3. Easy to Make: With simple steps and readily available ingredients, this cheesecake is a breeze to whip up, even for novice bakers.
  4. Rich and Creamy Texture: The velvety smoothness of the cream cheese filling is complemented by the juicy cranberries, creating a luxurious dessert experience.

Ingredients

List of Ingredients

– 1 ½ cups graham cracker crumbs

– ½ cup unsalted butter, melted

– 2 tablespoons sugar

– 16 oz cream cheese, softened

– 1 cup sugar

– 1 teaspoon vanilla extract

– 3 large eggs

– Zest of 1 orange

– ½ cup fresh orange juice

– 1 cup fresh cranberries, roughly chopped

– ¼ cup sugar (for cranberry topping)

– 1 cup water

Gathering the right ingredients is key to making a great cranberry orange cheesecake. First, you’ll need graham cracker crumbs for a tasty crust. Use 1 ½ cups of these crumbs. They provide a nice crunch and flavor.

Next, you’ll want to add unsalted butter. Melt ½ cup of it to bind the crumbs together. A touch of sugar, just 2 tablespoons, will sweeten the crust.

For the cheesecake filling, cream cheese is essential. Use 16 oz of softened cream cheese for a rich texture. You’ll also need 1 cup of sugar to sweeten the filling and 1 teaspoon of vanilla extract for flavor.

Three large eggs will help hold everything together. The zest and juice of 1 orange add a bright, fresh taste.

Don’t forget the cranberries! Use 1 cup of fresh cranberries, chopped roughly. They add a lovely tartness.

Lastly, for the cranberry topping, combine ¼ cup of sugar with 1 cup of water and the remaining cranberries. This will create a sweet and tangy sauce to finish your cheesecake.

Having these ingredients ready makes the process easy and fun. You’ll be on your way to a delightful dessert in no time!

Step-by-Step Instructions

Preheat the Oven and Prepare the Pan

First, preheat your oven to 325°F (165°C). This step helps bake the cheesecake evenly. Next, take a 9-inch springform pan and grease it with non-stick spray. This way, the cheesecake will come out easily after baking.

Making the Crust

In a medium bowl, mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until well combined. Then, press this mixture firmly into the bottom of your springform pan. Bake the crust in the preheated oven for 10 minutes. Once done, remove it and let it cool.

Cheesecake Filling

In a large mixing bowl, beat 16 oz of softened cream cheese with 1 cup of sugar and 1 teaspoon of vanilla extract. Mix until smooth and creamy. Then, add in 3 large eggs, one at a time, mixing well after each. Finally, stir in the zest of 1 orange and ½ cup of fresh orange juice until everything is well blended.

Adding Cranberries and Baking

Now it’s time to add the cranberries. Gently fold in 1 cup of roughly chopped fresh cranberries. This adds a nice tartness to the filling. Pour the cheesecake mixture over the cooled crust. Smooth the top with a spatula. Bake in the oven for about 55 to 60 minutes. The center should be set but still slightly jiggly.

Cooling and Cranberry Topping

After baking, turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracks. While it cools, prepare the cranberry topping. In a small saucepan, combine 1 cup of cranberries, ¼ cup of sugar, and 1 cup of water. Bring it to a simmer over medium heat. Stir occasionally for about 10 to 15 minutes until the cranberries break down and thicken. Remove it from heat and let it cool.

Serving

Once the cheesecake has cooled, carefully remove it from the springform pan. Spread the cranberry topping evenly over the cheesecake. Cover it with plastic wrap and chill in the fridge for at least 4 hours, or overnight if you have time. When you are ready to serve, take it out of the fridge and let it sit at room temperature for about 10 minutes. Slice and enjoy your delightful cheesecake!

Tips & Tricks

Cheesecake Success Tips

To make a smooth cheesecake, mix the cream cheese well. Beat it until creamy and free of lumps. When adding eggs, do it one at a time. This helps keep the filling smooth. If you overmix the batter, it can create cracks. Bake the cheesecake gently at 325°F. A water bath can help keep the moisture in, too.

Serving Suggestions

For a beautiful presentation, slice the cheesecake neatly. Use a sharp knife and wipe it clean between cuts. Top it with fresh cranberries and orange slices. This adds color and makes it look festive. You can also add dollops of whipped cream for extra flair. Serve each slice on a pretty plate to impress your guests.

Common Troubleshooting Advice

If your cheesecake is undercooked, return it to the oven. Bake it for a few more minutes until set. For overcooked cheesecake, the texture may be dry. To fix this, serve it chilled with a drizzle of cream or sauce. Remember, the center should be slightly jiggly when you take it out. This ensures a creamy texture.

Pro Tips

  1. Crust Consistency: Ensure the graham cracker mixture is pressed firmly into the pan for a sturdy base that holds together well.
  2. Room Temperature Ingredients: Allow cream cheese and eggs to come to room temperature before mixing; this helps achieve a smoother filling.
  3. Check for Doneness: The cheesecake should be slightly jiggly in the center when done; it will continue to set while cooling.
  4. Cranberry Topping Tip: For a sweeter topping, adjust the sugar in the cranberry mixture to your taste, balancing the tartness of the cranberries.

Variations

Flavor Combinations

You can change the flavors of your cheesecake easily. Try adding chocolate. Mix in some melted chocolate or chocolate chips. Nuts also work well. Chopped pecans or walnuts add a nice crunch. If you love citrus, consider lemon or lime zest. These can add a fresh twist. You can even swirl in fruit purees for a fun look.

Dietary Alternatives

For a gluten-free version, use gluten-free graham crackers. You can also use almond flour for the crust. If you want a dairy-free cheesecake, try coconut cream instead of cream cheese. Silken tofu is another good choice. It makes a creamy filling. Replace eggs with flaxseed meal and water for binding. These swaps will keep your cheesecake tasty.

Seasonal Variations

You can switch up the fruits based on the season. In summer, add fresh berries like strawberries or blueberries. Fall brings apples and pears, which can be great. For winter, try using pomegranates or citrus fruits. These changes keep the cheesecake fresh and fun. Using seasonal fruits makes your dessert even more special.

Storage Info

How to Store the Cheesecake

Store your cranberry orange cheesecake in the fridge. Place it in an airtight container. If you want to freeze it, wrap it tightly in plastic wrap. Then, put it in a freezer-safe bag. This helps keep it fresh and prevents freezer burn.

Shelf Life

In the fridge, your cheesecake lasts about 5 days. If you freeze it, it can last up to 3 months. Just remember to label the container with the date. This way, you will know how long it has been stored.

Reheating Instructions

To serve after storage, take the cheesecake out of the fridge. Let it sit at room temperature for about 10 minutes before slicing. This helps the flavors come alive. If frozen, thaw it overnight in the fridge before serving. Enjoy the delightful taste!

FAQs

What is the best way to avoid cracks in cheesecake?

To avoid cracks in cheesecake, follow these tips:

– Mix ingredients slowly.

– Use room temperature cream cheese.

– Don’t overbeat the mixture.

– Bake at a low temperature.

– Cool gradually in the oven.

These steps help keep the texture smooth. You want your cheesecake to look perfect.

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries. They work well in this recipe. Just rinse them and add them directly to the batter. Frozen cranberries may be a bit softer when baked but will still taste great. Fresh cranberries add a nice crunch, but frozen ones offer convenience.

How do I know when cheesecake is done baking?

To check if your cheesecake is done, look for these signs:

– The sides should be firm.

– The center should jiggle slightly but not be liquid.

– A toothpick inserted should come out clean or with a few moist crumbs.

These tips help ensure a perfect bake every time. Trust your senses; they guide you well!

This blog outlined a simple cheesecake recipe using fresh cranberries and orange juice. We covered key ingredients, step-by-step instructions, and helpful tips for success. Remember, smooth filling and patience are key for a perfect cheesecake. Don’t forget to explore flavor variations and storage tips. Enjoy your cheesecake adventure, and feel free to experiment with different toppings. Always aim for freshness and have fun in the kitchen. You have the tools to create a delicious desser

- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - 1 cup sugar - 1 teaspoon vanilla extract - 3 large eggs - Zest of 1 orange - ½ cup fresh orange juice - 1 cup fresh cranberries, roughly chopped - ¼ cup sugar (for cranberry topping) - 1 cup water Gathering the right ingredients is key to making a great cranberry orange cheesecake. First, you'll need graham cracker crumbs for a tasty crust. Use 1 ½ cups of these crumbs. They provide a nice crunch and flavor. Next, you'll want to add unsalted butter. Melt ½ cup of it to bind the crumbs together. A touch of sugar, just 2 tablespoons, will sweeten the crust. For the cheesecake filling, cream cheese is essential. Use 16 oz of softened cream cheese for a rich texture. You'll also need 1 cup of sugar to sweeten the filling and 1 teaspoon of vanilla extract for flavor. Three large eggs will help hold everything together. The zest and juice of 1 orange add a bright, fresh taste. Don't forget the cranberries! Use 1 cup of fresh cranberries, chopped roughly. They add a lovely tartness. Lastly, for the cranberry topping, combine ¼ cup of sugar with 1 cup of water and the remaining cranberries. This will create a sweet and tangy sauce to finish your cheesecake. Having these ingredients ready makes the process easy and fun. You’ll be on your way to a delightful dessert in no time! {{ingredient_image_1}} First, preheat your oven to 325°F (165°C). This step helps bake the cheesecake evenly. Next, take a 9-inch springform pan and grease it with non-stick spray. This way, the cheesecake will come out easily after baking. In a medium bowl, mix together 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. Stir until well combined. Then, press this mixture firmly into the bottom of your springform pan. Bake the crust in the preheated oven for 10 minutes. Once done, remove it and let it cool. In a large mixing bowl, beat 16 oz of softened cream cheese with 1 cup of sugar and 1 teaspoon of vanilla extract. Mix until smooth and creamy. Then, add in 3 large eggs, one at a time, mixing well after each. Finally, stir in the zest of 1 orange and ½ cup of fresh orange juice until everything is well blended. Now it’s time to add the cranberries. Gently fold in 1 cup of roughly chopped fresh cranberries. This adds a nice tartness to the filling. Pour the cheesecake mixture over the cooled crust. Smooth the top with a spatula. Bake in the oven for about 55 to 60 minutes. The center should be set but still slightly jiggly. After baking, turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour. This helps prevent cracks. While it cools, prepare the cranberry topping. In a small saucepan, combine 1 cup of cranberries, ¼ cup of sugar, and 1 cup of water. Bring it to a simmer over medium heat. Stir occasionally for about 10 to 15 minutes until the cranberries break down and thicken. Remove it from heat and let it cool. Once the cheesecake has cooled, carefully remove it from the springform pan. Spread the cranberry topping evenly over the cheesecake. Cover it with plastic wrap and chill in the fridge for at least 4 hours, or overnight if you have time. When you are ready to serve, take it out of the fridge and let it sit at room temperature for about 10 minutes. Slice and enjoy your delightful cheesecake! To make a smooth cheesecake, mix the cream cheese well. Beat it until creamy and free of lumps. When adding eggs, do it one at a time. This helps keep the filling smooth. If you overmix the batter, it can create cracks. Bake the cheesecake gently at 325°F. A water bath can help keep the moisture in, too. For a beautiful presentation, slice the cheesecake neatly. Use a sharp knife and wipe it clean between cuts. Top it with fresh cranberries and orange slices. This adds color and makes it look festive. You can also add dollops of whipped cream for extra flair. Serve each slice on a pretty plate to impress your guests. If your cheesecake is undercooked, return it to the oven. Bake it for a few more minutes until set. For overcooked cheesecake, the texture may be dry. To fix this, serve it chilled with a drizzle of cream or sauce. Remember, the center should be slightly jiggly when you take it out. This ensures a creamy texture. Pro Tips Crust Consistency: Ensure the graham cracker mixture is pressed firmly into the pan for a sturdy base that holds together well. Room Temperature Ingredients: Allow cream cheese and eggs to come to room temperature before mixing; this helps achieve a smoother filling. Check for Doneness: The cheesecake should be slightly jiggly in the center when done; it will continue to set while cooling. Cranberry Topping Tip: For a sweeter topping, adjust the sugar in the cranberry mixture to your taste, balancing the tartness of the cranberries. {{image_2}} You can change the flavors of your cheesecake easily. Try adding chocolate. Mix in some melted chocolate or chocolate chips. Nuts also work well. Chopped pecans or walnuts add a nice crunch. If you love citrus, consider lemon or lime zest. These can add a fresh twist. You can even swirl in fruit purees for a fun look. For a gluten-free version, use gluten-free graham crackers. You can also use almond flour for the crust. If you want a dairy-free cheesecake, try coconut cream instead of cream cheese. Silken tofu is another good choice. It makes a creamy filling. Replace eggs with flaxseed meal and water for binding. These swaps will keep your cheesecake tasty. You can switch up the fruits based on the season. In summer, add fresh berries like strawberries or blueberries. Fall brings apples and pears, which can be great. For winter, try using pomegranates or citrus fruits. These changes keep the cheesecake fresh and fun. Using seasonal fruits makes your dessert even more special. Store your cranberry orange cheesecake in the fridge. Place it in an airtight container. If you want to freeze it, wrap it tightly in plastic wrap. Then, put it in a freezer-safe bag. This helps keep it fresh and prevents freezer burn. In the fridge, your cheesecake lasts about 5 days. If you freeze it, it can last up to 3 months. Just remember to label the container with the date. This way, you will know how long it has been stored. To serve after storage, take the cheesecake out of the fridge. Let it sit at room temperature for about 10 minutes before slicing. This helps the flavors come alive. If frozen, thaw it overnight in the fridge before serving. Enjoy the delightful taste! To avoid cracks in cheesecake, follow these tips: - Mix ingredients slowly. - Use room temperature cream cheese. - Don't overbeat the mixture. - Bake at a low temperature. - Cool gradually in the oven. These steps help keep the texture smooth. You want your cheesecake to look perfect. Yes, you can use frozen cranberries. They work well in this recipe. Just rinse them and add them directly to the batter. Frozen cranberries may be a bit softer when baked but will still taste great. Fresh cranberries add a nice crunch, but frozen ones offer convenience. To check if your cheesecake is done, look for these signs: - The sides should be firm. - The center should jiggle slightly but not be liquid. - A toothpick inserted should come out clean or with a few moist crumbs. These tips help ensure a perfect bake every time. Trust your senses; they guide you well! This blog outlined a simple cheesecake recipe using fresh cranberries and orange juice. We covered key ingredients, step-by-step instructions, and helpful tips for success. Remember, smooth filling and patience are key for a perfect cheesecake. Don't forget to explore flavor variations and storage tips. Enjoy your cheesecake adventure, and feel free to experiment with different toppings. Always aim for freshness and have fun in the kitchen. You have the tools to create a delicious dessert!

Cranberry Orange Bliss Cheesecake

A delightful cheesecake with a creamy orange filling and a tart cranberry topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 2 tablespoons sugar
  • 16 oz cream cheese, softened
  • 1 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 zest orange
  • 0.5 cups fresh orange juice
  • 1 cups fresh cranberries, roughly chopped
  • 0.25 cups sugar (for cranberry topping)
  • 1 cups water

Instructions
 

  • Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with non-stick spray.
  • In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press this mixture firmly into the bottom of the springform pan to form an even crust. Bake in the preheated oven for 10 minutes, then remove and let it cool.
  • In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Incorporate the orange zest and juice into the mixture until well combined.
  • Gently fold in the chopped cranberries into the cheesecake filling, ensuring they are evenly distributed.
  • Pour the filling over the cooled crust and smooth the top with a spatula. Bake in the oven for 55-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
  • In a small saucepan, combine the cranberries, ¼ cup of sugar, and 1 cup of water. Bring to a simmer over medium heat, stirring occasionally. Cook for 10-15 minutes until the cranberries break down and the mixture thickens. Remove from heat and let it cool.
  • Once the cheesecake has cooled, remove it from the springform pan and spread the cranberry topping evenly over the surface. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  • Before serving, remove from the fridge and let sit at room temperature for about 10 minutes. Slice and enjoy!

Notes

Garnish with fresh cranberries and orange slices for a festive look.
Keyword cheesecake, cranberry, dessert, orange

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