This one-bowl cranberry cheesecake has a buttery crust filled with a smooth and creamy filling, topped with tangy orange cranberry sauce. Make it with a food processor for the ultimate easy dessert.
When it comes to desserts, cheesecake has always been a crowd-pleaser. My heart is always devoted to my no-bake Israeli cheesecake, but overtime, I've branched out to this sweet and tangy baked cranberry cheesecake, keto raspberry cheesecake, raspberry ricotta cheesecake for Shavuot, and even this no-bake mango cheesecake.
The creamy, luscious texture combined with a buttery crust creates a heavenly treat that leaves everyone craving for more. If you're a fan of cheesecake and looking to add a touch of seasonal flair, then look no further than the delightful creation of baked cranberry cheesecake. This easy dessert combines the richness of cheesecake with the tartness of cranberries, resulting in a delightful fusion of flavors that will leave your taste buds begging for more.
Serve it as a perfect dessert for Shavuot! It will also be right at home on Thanksgiving or Christmas, with its holiday vibes.
How to make this baked cranberry cheesecake
Preheating the Oven and Preparing the Pan
To begin making the baked cranberry cheesecake, preheat your oven to 300°F (150°C). Grease a 9-inch springform pan thoroughly to ensure the cake doesn't stick. Place a parchment paper round at the bottom of the pan for easy removal later.
Creating the Crust
For the crust, melt the butter in the microwave for about 30 seconds until it becomes liquid. In a food processor or a large bowl, combine flour, sugar, baking powder, and add the melted butter along with an egg. Stir or pulse well until the mixture reaches a texture resembling wet sand.
Pressing the Crust
Using a measuring cup or a glass, firmly press the crumb mixture into the bottom of the prepared cake pan. Start with the sides first, pressing the crumbs about 3 inches up the sides, and then evenly distribute the remaining crumbs along the bottom of the pan.
Preparing the Cream Cheese Filling
In the same bowl of the food processor or a clean mixing bowl, combine cream cheese, sour cream, granulated sugar, vanilla extract, salt, and orange zest and juice. Beat the mixture until it becomes smooth and creamy. Add the eggs one at a time, beating well after each addition.
Pouring the Cream Cheese Mixture
Pour the prepared cream cheese mixture over the crust in the pan, ensuring it is spread evenly to create a smooth surface.
Baking the Cheesecake
Place the pan in the preheated oven and bake for approximately 1 hour. The center of the cheesecake should still have a slight jiggle, while the rest of the cake should be set. This delicate balance ensures a perfectly cooked and creamy cheesecake.
Cooling and Chilling
Turn off the oven and allow the cheesecake to cool inside for 10 minutes. Then, open the oven door slightly and let the cake cool inside the oven for an additional hour. This gradual cooling process helps prevent the cheesecake from deflating or developing cracks due to sudden temperature changes. Once cooled, remove the cheesecake from the oven and let it cool completely. Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Preparing the Cranberry Filling
While the cheesecake is baking, it's time to prepare the cranberry topping. In a saucepan, combine fresh or frozen cranberries, granulated sugar, water, and orange zest. Cook the mixture over medium heat until it reaches a boil, the cranberries burst, and the sauce thickens slightly. This usually takes around 5-10 minutes. Remove the saucepan from heat and allow the cranberry topping to cool for a few minutes.
Adding Cornstarch to the Cranberry Topping
In a small bowl, whisk together cornstarch with 1 tablespoon of water to create a slurry. Add the cornstarch mixture to the cooked cranberries and stir well to combine. Refrigerate the homemade cranberry sauce until it is ready to be used.
Finalizing the Cheesecake
Once both the cheesecake and the cranberry topping have cooled adequately, carefully spoon the cranberry topping over the cream cheese mixture. Spread it evenly across the surface, ensuring every slice will have a delightful burst of cranberry flavor.
Serve this beautifully baked cranberry cheesecake with a luscious cream cheese filling and a tangy cranberry topping that will impress your family and friends. Enjoy this delicious dessert chilled and savor the perfect balance of flavors.
Storage for Cheesecake
To store your baked cranberry cheesecake, cover it tightly with plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to 4-5 days. Remember to let it come to room temperature before serving to enjoy the full flavors.
Top Tip
When your cheesecake has finished baking, don't just take it out of the oven! Turn off the oven and leave the cake inside to cool for 10 minutes. Open the oven door slightly and let the cheesecake cool inside the oven for another hour - this prevents it from deflating or developing a crack from the shock of the cold air.
When to serve this cheesecake
This baked cranberry cheesecake is perfect for special occasions like Shavuot or Thanksgiving.
Shavuot, the Jewish holiday commemorating the giving of the Torah, is often celebrated with dairy-based dishes, including cheesecake, traditional Russian blintzes, and gluten free quiche. The tangy cranberries in this recipe add a festive touch to your Shavuot spread.
Similarly, during Thanksgiving, this dessert can be a delightful alternative to traditional pumpkin pie, offering a refreshing twist to the classic holiday menu.
Recipe
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Sweet and tangy baked cranberry cheesecake
Equipment
- Spatulas
Ingredients
For crust:
- ½ cup butter or margarine 1 stick, 100 g
- 1 ½ cup flour
- ½ cup of 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 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- Juice of half an orange
- 1 pinch salt
For the cranberry topping:
- 3 cups fresh or frozen cranberries
- 1 cup granulated sugar
- ½ cup water
- Zest of 1 orange
- 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.
Margaret Serjak says
Can I use fresh cranberries in lieu of frozen cranberries in this recipe?
kseniaprints says
Absolutely, you can use frozen or fresh
Linda says
I followed the recipe exactly as written, but the crust got hard. The body of the cheesecake was delicious and I loved the cranberry topping, but I wish the crust would not have gotten hard. What did I do wrong?
kseniaprints says
You may have baked it too high heat, if your oven isn't calibrated, or you accidentally shortened the butter. It shouldn't be hard...