Sweet and tangy baked cranberry cheesecake

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A slice of cranberry pie on a plate with a fork.

Sweet and tangy baked cranberry cheesecake

Indulge your taste buds with the divine combination of creamy cheesecake and tangy cranberries by preparing this baked cranberry cheesecake. With its velvety texture, stunning visual appeal, and perfect blend of flavors, this dessert is sure to impress your family and guests on any occasion. Whether you're celebrating Shavuot, Thanksgiving, or simply craving a delicious treat, this baked cranberry cheesecake is a delightful choice that will leave everyone asking for seconds.

Course Dessert

Cuisine Jewish, North American

Keyword Baked cheesecake, Cranberry sauce, Orange Cranberry Cheesecake, Shavuot cheesecake, Shavuot dessert, Thanksgiving dessert

Prep Time 20

Cook Time 1 20

Cooling time 4

Total Time 5 40

Servings slices

Calories 524kcal

Author Ksenia Prints

Equipment

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.

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