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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs - 1 cup sour cream - 1 ½ cups fresh cranberries - ½ cup sugar (for cranberry topping) - 2 tablespoons water - Zest of 1 orange You can adjust the recipe for half or quarter servings. For half, use ¾ cup of graham crumbs, ¼ cup of butter, and 1 cup of cream cheese. For quarter servings, use ⅜ cup of graham crumbs and 2 tablespoons of butter. If you have common allergens, here are some substitutions: - For a gluten-free crust, use gluten-free graham cracker crumbs. - Use dairy-free cream cheese for a dairy-free option. When it comes to sweeteners, you can use honey or maple syrup instead of granulated sugar. Just remember to adjust the amount since these sweeteners are liquid. Use ⅓ cup of honey in place of 1 cup of sugar. {{ingredient_image_2}} - Preheat the oven to 325°F (160°C). - Grease a 9-inch springform pan with butter or non-stick spray. - In a bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted butter. - Stir until it looks like wet sand. - Press the mixture into the bottom of the springform pan. - Bake for 10 minutes, then let it cool completely. - In a large bowl, beat 2 cups of softened cream cheese with 1 cup of sugar until smooth. - Add 3 large eggs, one at a time, mixing well after each. - Blend in 1 cup of sour cream. - Gently fold in the zest of 1 orange for a fresh taste. - Pour the cheesecake batter over the cooled crust. - Bake for 50-60 minutes. The edges should be set, and the center slightly jiggly. - Turn off the oven and crack the door slightly. Allow the cheesecake to cool for 1 hour in the oven. - In a small saucepan, combine 1 ½ cups of fresh cranberries, ½ cup of sugar, and 2 tablespoons of water. - Cook over medium heat, stirring often, until the cranberries burst, about 8-10 minutes. - Remove from heat and let it cool to room temperature. - Once the cheesecake is cool, spread the cranberry topping over it. - Chill the cheesecake for at least 4 hours, or overnight for best results. - For serving, top each slice with whipped cream and a sprig of mint. To avoid cracks in your cheesecake, follow a few key steps. First, always mix the batter gently. Avoid overmixing after adding eggs. This keeps air out and prevents cracks. Second, use room temperature ingredients. Cold cream cheese does not blend well. It can lead to lumps and cracks. When baking, check the cheesecake near the end. The edges should look set, but the center can jiggle slightly. Garnish your cheesecake with fresh mint or a dollop of whipped cream. You can also sprinkle extra cranberries on top. This adds color and flavor. For beverages, coffee or tea pair well with the cheesecake. A rich cup of coffee balances the sweet tartness of cranberries. This dessert works for many occasions. Serve it at family gatherings or holiday parties. For storage, keep your cheesecake in the fridge. Use an airtight container to keep it fresh. If you have leftovers, you can freeze them. Wrap the cheesecake tightly in plastic wrap. Then, place it in a freezer bag. To reheat, let it thaw in the fridge overnight. Avoid using the microwave, as it can change the texture. Enjoy your cheesecake even after freezing! Pro Tips Use Room Temperature Ingredients: Ensuring your cream cheese and eggs are at room temperature will help achieve a smoother batter, making it easier to blend and reducing the risk of lumps. Cool Gradually: Allowing the cheesecake to cool in the oven with the door ajar prevents sudden temperature changes that can cause cracks on the surface. Experiment with Flavors: While orange zest complements cranberries beautifully, feel free to experiment with other citrus zests like lemon or lime for a different flavor profile. Chill Before Serving: Always refrigerate the cheesecake for at least 4 hours or overnight to ensure it sets properly, enhancing its texture and flavor. {{image_4}} You can easily change the flavor of your cranberry cheesecake. Try adding chocolate or caramel layers. This gives a rich twist. You can also top it with other fruits, like strawberries or blueberries. They add freshness and color. Consider using flavored extracts, too. Almond or coconut extracts can enhance your cheesecake’s taste. Switching up the crust can add new flavors. An Oreo cookie crust brings a fun twist. If you need gluten-free options, use gluten-free graham crackers. You can even try a no-bake cheesecake base. Just mix crushed cookies with melted butter and press it into the pan. Want a lighter dessert? Reduce the sugar content for a healthier choice. You can also use low-fat cream cheese. It keeps the creaminess while cutting calories. Adding Greek yogurt is another great option. It adds protein and tang without losing flavor. You can store the cheesecake in the fridge for up to five days. Use an airtight container to keep it fresh. This way, you ensure it stays moist and delicious. I recommend placing a piece of wax paper under the lid to prevent any moisture buildup. If you want to freeze it, wrap it well. Use plastic wrap, then place it in a freezer-safe container. This protects it from freezer burn. The cheesecake can stay frozen for up to three months and still taste great. To thaw your cheesecake, move it to the fridge for several hours. This method keeps the texture smooth. After thawing, check for quality. If it feels too soft or watery, it might not be good to eat. Always trust your senses when checking food quality. Yes, you can make this cheesecake a day in advance. It tastes even better after chilling. I suggest chilling it for at least 4 hours. For the best results, chill it overnight. This lets the flavors blend well and gives a firmer texture. If you need a substitute for sour cream, try these options: - Greek yogurt - Plain yogurt - Cream cheese (softened) - Buttermilk Each option brings a unique flavor but keeps the cheesecake creamy. To stop your cheesecake from cracking: - Avoid overmixing the batter. - Use room temperature ingredients. - Bake in a water bath. - Let it cool slowly in the oven. These steps help create a smooth, creamy texture without cracks. Yes, you can use frozen cranberries. They work well in the topping. Just remember, frozen cranberries may be a bit softer. This can change the texture slightly. The flavor stays bright and tart, just like fresh ones. If your cheesecake is too dense, try these tips: - Use less cream cheese. - Add an extra egg for lightness. - Blend the mixture more gently. These adjustments can help create a lighter, fluffier cheesecake that melts in your mouth. This blog post covered everything you need to know about making a delicious cheesecake. We discussed the key ingredients, detailed step-by-step instructions, and shared helpful tips for the best results. You learned about variations and how to store your cheesecake properly. With this knowledge, you can create delightful cheesecakes for any occasion. Use these tips to impress friends and family with your baking skills. Enjoy your cheesecake journey!

Velvety Cranberry Delight Cheesecake

A rich and creamy cheesecake topped with a tart cranberry sauce and a hint of orange zest.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 7 hours
Course Dessert
Cuisine American
Servings 10
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup sour cream
  • 1.5 cups fresh cranberries
  • 0.5 cup sugar (for cranberry topping)
  • 2 tablespoons water
  • 1 zest of orange

Instructions
 

  • Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan lightly with butter or non-stick spray.
  • In a medium bowl, combine the graham cracker crumbs with the melted butter. Stir until the mixture resembles wet sand. Press this mixture into the bottom of the prepared springform pan and bake for 10 minutes. Allow to cool completely.
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes. Blend in the vanilla extract until fully incorporated.
  • Crack in the eggs one at a time, mixing well after each addition. Avoid overmixing.
  • Gently blend in the sour cream until uniform. Fold in the freshly grated orange zest carefully.
  • Pour the creamy cheesecake batter over the cooled crust, spreading evenly with a spatula.
  • Bake for approximately 50-60 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for 1 hour.
  • In a small saucepan, combine the fresh cranberries, ½ cup sugar, and 2 tablespoons of water. Cook over medium heat until the cranberries burst and a thick sauce forms, about 8-10 minutes. Remove from heat and let cool to room temperature.
  • Once the cheesecake has cooled, spread the cooled cranberry topping over the surface.
  • Cover the cheesecake loosely with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight.

Notes

For an elegant serving, slice the cheesecake and top each slice with a dollop of freshly whipped cream. Garnish with a few whole cranberries and a sprig of fresh mint leaves.
Keyword cheesecake, cranberry, dessert, holiday