Tangy Cranberry Cheesecake

DESSERT

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.

INGREDIENTS Butter Flour Sugar Baking powder Egg Cream cheese  Sour cream  Sugar Eggs Vanilla extract Orange zest Juice of half an orange Salt Fresh or frozen cranberries Granulated sugar Water Zest of 1 orange Cornstarch

STEP 1

Melt the butter. In the bowl of a food processor, combine flour, sugar, baking powder, and add egg and melted butter. Pulse to combine.

STEP 2

Using a glass, press the mixture into the bottom and about 3 inches up the sides of the prepared cake pan.

STEP 3

In the food processor, 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. 

STEP 4

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.

STEP 6

In a saucepan, combine cranberries, sugar, water, and orange zest for the topping.

STEP 6

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.

STEP 6

When the cake and cranberry sauce have sufficiently cooled, spoon the cranberry topping over the cream cheese mixture, spreading it evenly.

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