Cranberry Orange Cheesecake
- Yield 1
- Prep 20 minutes
- Cook 30 minutes
- Total 50 minutes
Cranberry Orange Cheesecake is a dinner recipe on Avoteb. The yield on the card is 1. Plan on 50 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 1 servings
- 1 3/4 cups ground gingersnaps
- 1/3 cup unsalted butter, melted
- pinch of salt
- 1 cups sugar
- 3 (8-ounce) bricks PHILADELPHIA Neufchatel (Low-Fat) cream cheese, softened
- 1 cup Greek yogurt
- 2 tsp. vanilla extract, store-bought or homemade
- 3 eggs
- zest of one orange
- 4 cups (1 12-ounce bag) fresh cranberries
- 1 cup sugar
- 1 cup water
- (topping) zest of one orange
Method
Warm oven to 350°F. Take a food processor to combine ground gingersnaps, butter and salt. (Or stir together in a large mixing bowl until combined.) Press mixture firmly into the bottom of a 9-inch springform pan (or up the sides, if desired). Roast for 10 minutes, then remove and let cool. Lower oven heat to 325°F.
Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through. (**If you are doubtful about this step, read in notes below for an alternative water bath in which the pan does not actually touch water.**) Place the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Keep nearby.
Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Tip in the sugar and beat for an additional minute until well blended. Tip in Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Tip in eggs, one at a time, beating on low speed after each addition just until blended. Do not overbeat! Tip into crust.
Set the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the springform pan, so that it comes up about 1-inch around the springform.
Close the oven door, and bake about 1 hour 30 min, or until center is almost set. (The cake should still jiggle ever so slightly.) Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight.
Lift springform rim, and top cheesecake with cranberry orange topping just before serving. Store leftover cheesecake in refrigerator in a covered container.
Raise water and sugar to boil in a medium saucepan over medium-a hot burner. Tip in cranberries, cover, and cook for about 5 minutes, or until the cranberries have all just popped. Lift from heat and let cool to room temperature. (the cook popped the cook berries in the freezer to speed up this process a bit.)
There will be quite a bit of excess liquid. So use a slotted spoon to move cranberries to the top of the cheesecake, and sprinkle with the zest of one orange.
