Cranberry Orange Cheesecake
Creamy orange cheesecake in a biscoff cookie crust with cranberry sauce on top!
Equipment
Ingredients
Crust
- 350 g biscoff cookies, about 45 cookies
- 150 g unsalted butter, melted
Cheesecake
- 750 g cream cheese, about 3 bricks, room temperature
- 150 g granulated sugar
- 200 g greek yogurt, room temperature
- 1 tablespoon orange zest, from 1 orange
- 3 tablespoons orange juice, from 1 orange
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
Cranberry Sauce
- 300 g cranberries, fresh or frozen
- 150 g granulated sugar
- 150 g water
- sugared cranberries and rosemary, optional, for garnish
Instructions
Crust
- Prep: Preheat the oven to 325°F. Line the bottom of a 9" springform pan with parchment paper by clamping it into between the bottom plate and the ring. Set aside.
- Crush biscoff: Place biscoff cookies in a large ziploc bag and whack then with a rolling pin until they're very finely crushed. You could also use a food processor for this. Transfer the biscoff crumbs to a large mixing bowl.
- Crumb mixture: Pour melted butter into the biscoff crumbs and mix with a spatula until the crumbs are saturated and the mixture resembles wet sand. Dump this crust mixture into your lined pan.
- Press crust into pan: Use the flat bottom of a cup or measuring cup to firmly press the crust mixture into an even layer on the bottom of the pan and up the sides of the pan. Chill the crust in the fridge while you make the cheesecake batter.
Cheesecake
- Mix: To a large mixing bowl, add the cream cheese. Use an electric hand mixer to beat the cream cheese until creamy. Add the sugar, greek yogurt, orange zest, orange juice, and vanilla extract. Mix until smooth and creamy.
- Beat in eggs: Beat in one egg at a time, mixing well in between each addition, until the batter is smooth.
- Water bath: Pour the batter into the chilled crust. Place the cheesecake on the middle rack of the oven. Place a second baking tray on the bottom rack and fill it with hot water as a water bath.
- Bake: Bake cheesecake for 60-65 minutes or until the outer edges are set but the middle is still jiggly.
- Chill: Let it cool on a wire rack completely before chilling it in the fridge for at least 4 hours or overnight, preferably.
Cranberry Sauce
- Cook: In a small saucepan, add the cranberries, sugar, and water. Cover and bring to a boil on medium-high heat. Uncover and continue cooking, stirring occasionally, until it thickens into a jam consistency.
- Strain: Push the cranberry sauce through a fine mesh sieve into a bowl to remove any tough cranberry skins. Let the sauce cool completely at room temperature or in the fridge before using.
- Release cheesecake: Once chilled, run an offset spatula around the edges of the cheesecake. Release it from the pan and transfer it to a serving dish.
- Toppings: Add the cranberry sauce on top of the cheesecake and garnish with sugared cranberries and rosemary (optional).
Nutrition
Calories: 867kcal | Carbohydrates: 83g | Protein: 14g | Fat: 54g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 565mg | Potassium: 316mg | Fiber: 3g | Sugar: 55g | Vitamin A: 1887IU | Vitamin C: 9mg | Calcium: 175mg | Iron: 2mg
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