Cranberry Orange Cheesecake
Rich, creamy, and delicious orange flavour cheesecake with sweet and tart cranberry sauce topping.
Ingredients
Equipment
Method
For crust:
- Preheat oven to 350°F. Grind the crackers in a food processor. Add the melted butter and press pulse to combine until clumps form.
- Using a measuring cup with a flat bottom, press crumb mixture onto the bottom and 3 inches up sides of an 8-inch-diameter springform pan.
- Bake in a preheated oven for about 10 minutes. Remove from the oven and let it cool.
For filling:
- Decrease oven temperature to 325°F. Wrap 2 layers of heavy-duty foil around the bottom and up sides of the springform pan with the cooled set crust. Skip this method if you have a rack inside the roasting pan.
- In a bowl of a stand mixer with the paddle attachment or use a hand mixer, beat the softened cream cheese, sour cream, and sugar on medium-high speed until smooth. Scraping the bottom and side of the bowl. Beat in cornstarch, add eggs, one at a time, just until blended. Add orange zest, orange juice and pure vanilla extract. Beat on low speed just until blended.
- Place springform pan wrapped with aluminum foil in a large roasting pan or place on the rack inside of the roasting pan. Pour hot water sides of springform pan about an inch or below the rack of a roasting pan, . Pour the cream cheese filling. Bake in a preheated oven at 325°F until filling is set and the center is still a bit jiggly about 35 to 40 minutes. Let it cool inside the water-bath then remove the cake from the water-bath transfer it to a rack and cool completely for about 2 hours. Cover and chill for at least 8 hours or overnight.
- Loosen the edges around the pan with a spatula or knife. Transfer on a cake server and spread the cranberry sauce on top of the cheesecake. Slice and serve.
