If you are hosting this Holiday season treat your guests to a delicious and decadent Cranberry-orange cheesecake. The orange juice in the filling and in the sauce gives it a sweet, balanced flavour. Surprise your guests with this cheesecake that also has one additional layer of cranberry-orange sauce in between layers of cheese filling.
For the crust:
- 2 packages of graham crackers (about 2 cups of cookie crumbs)
- 1/4 cup of brown sugar
- 6 tablespoons of unsalted butter, melted
For the filling:
- 2 packages of cream cheese (250 grs. each pkg.)
- 1/2 cup of brown sugar
- The juice of 1/2 orange
- 2 tsp. orange zest
- 2 eggs
- 4 tbsp. vanilla extract
- 2 tbsp. all-purpose flour
- 1/4 tsp. salt
For the cranberry sauce:
- 2 cups of fresh cranberries
- The juice of 1/2 orange
- 1/4 tsp. orange zest
- 1/4 cup brown sugar
- 2 tbsp. vanilla extract
- 4 tbsp. room temperature water, 2 tsp. corn starch
Make the crust first:
Preheat oven at 350°F (175°C)
In a food processor combine graham crackers, sugar and the melted butter; pulse until you get a wet-sand like texture. Alternatively, use a resealable bag and crush the crackers using a rolling pin, then combine with the rest of the ingredients by hand.
Spray cooking oil to the base and walls of a springform pan, then place the crackers mixture and press firmly.
Tip: use a glass to press and ensure an even crust. Bake the crust for 10 minutes. Set it aside and let it cool down.
Make the cranberry sauce:
In a sauce pan combine the cranberries, vanilla extract, orange juice and sugar. Combine the water and corn starch separately, then add it to the sauce. Let the sauce simmer for about 10 to 15 minutes. Reserve.
Make the filling:
Combine the cream cheese, orange juice, orange zest, sugar, eggs, flour and vanilla extract. With the help of a hand mixer or food processor whip until you get a smooth texture mix. Place half of the batter in the springform pan, on top of the crust, then add one layer of cranberry-orange sauce and then the other half portion of the batter.
Prepare the water bath (a.k.a. “bain-marie” or “baño maría”): Boil 1 liter of water.
Note: if you are using a springform pan that might leak, cover the bottom and around the pan with 2 layers of aluminum foil.
Cover the top of the springform pan with aluminum foil, then place it in the middle of a roasting pan. Pour the boiling water into the roasting pan, it should cover about 2 inches.
Bake for 1 hour and 15 minutes. The edges of the cheesecake should be firm while the centre jiggles a little bit. Let it cool down. Pour the rest of the sauce on top of the cheesecake. Chill in the fridge overnight or for at least 4 hours for a firmer consistency.