Description
This Cranberry Orange Cheesecake features a spiced Biscoff crust, creamy orange-scented cheesecake filling, and a vibrant homemade cranberry topping. It’s a rich and festive dessert perfect for holidays and special occasions.
Ingredients
- 350 g biscoff cookies (about 45 cookies)
- 150 g unsalted butter, melted
- 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)
- 300 g cranberries (fresh or frozen)
- 150 g granulated sugar
- 150 g water
- Sugared cranberries and rosemary, optional for garnish
Instructions
- Preheat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper and set aside.
- Place the Biscoff cookies in a large zip-top bag and crush them finely with a rolling pin, or pulse in a food processor.
- Transfer the crumbs to a large bowl. Add the melted butter and mix until the texture resembles wet sand.
- Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared pan using the bottom of a measuring cup. Chill the crust while preparing the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, greek yogurt, orange zest, orange juice, and vanilla extract. Mix until fully combined.
- Add the eggs one at a time, mixing well after each addition until the batter is smooth.
- Pour the cheesecake batter into the chilled crust.
- Place the cheesecake on the middle oven rack. Set a second baking tray filled with hot water on the lower rack to create a water bath.
- Bake for 60 to 65 minutes, or until the edges are set and the center still jiggles slightly.
- Cool the cheesecake completely on a wire rack, then refrigerate for at least 4 hours or overnight.
- To make the cranberry sauce, combine cranberries, sugar, and water in a saucepan. Bring to a boil over medium-high heat.
- Uncover and continue cooking, stirring occasionally, until the mixture thickens to a jam-like consistency.
- Press the sauce through a fine mesh sieve to remove skins, then cool completely.
- Run a spatula around the chilled cheesecake to loosen it from the pan. Transfer to a serving platter.
- Top the cheesecake with cranberry sauce and garnish with sugared cranberries and rosemary if desired.
Notes
- Room temperature ingredients help create a smooth cheesecake batter.
- For best texture and flavor, chill the cheesecake overnight before serving.
- Frozen cranberries work just as well as fresh cranberries.
- Store leftovers covered in the refrigerator for up to 5 days.
- You can freeze the cheesecake without toppings for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 720 kcal
- Sugar: 45 g
- Sodium: 420 mg
- Fat: 49 g
- Saturated Fat: 29 g
- Unsaturated Fat: 16 g
- Trans Fat: 1 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 210 mg
