Description
A silky orange-infused cheesecake topped with glossy, tart cranberry compote — the perfect festive balance of sweet and citrus.
Ingredients
- Cream cheese (24 oz, softened)
- Fresh cranberries (2 cups)
- Orange zest (1 tbsp)
- Graham cracker crumbs (1½ cups)
- Sugar (¾ cup, divided)
- Butter (¼ cup, melted)
- Eggs (3 large)
- Sour cream (½ cup)
- Orange juice (¼ cup)
- Cornstarch (1 tbsp, for cranberry topping)
Instructions
- Mix graham crumbs, 2 tbsp sugar, and melted butter; press into a springform pan and bake for 10 minutes.
- Beat cream cheese, remaining sugar, eggs, sour cream, orange juice, and zest until smooth.
- Pour over crust and bake for 55–60 minutes until center is just set; cool, then chill completely.
- In a saucepan, cook cranberries, ¼ cup sugar, ¼ cup orange juice, and cornstarch until thickened and berries burst.
- Let the topping cool to room temperature.
- Spoon cranberry mixture over the chilled cheesecake.
- Refrigerate for 2–3 hours before slicing for clean, creamy wedges.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Chilling the cheesecake is crucial for the best texture.
- Adjust sugar in the cranberry topping based on your sweetness preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg