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How To make Cranberry Orange Cheesecake
CRUST:
1 c Graham crumbs
1 tb Margarine; light, melted
FILLING:
2 c Cottage cheese
1 pk Light cream cheese; 8oz
2/3 c Sugar
1/2 c Plain yogurt
1/4 c Flour; all-purpose
2 Egg whites
1 Egg
1 tb Orange rind; grated
1 ts Vanilla
TOPPING:
2 c Cranberries
1/2 c Orange juice
1/3 c Sugar
2 ts Cornstarch
Combine crust ingredients. Press over bottom of 9-inch springform pan. Bake at 325 degrees F for 5 minutes. In food processor, blend cottage cheese until smooth. Add cream cheese and process until smooth. Add remaining filling ingredients; process until smooth. Pour into pan. Bake at 325 degrees F for 50 to 60 minutes or until almost set in centre. Run knife around edge of
cake to Ioosen from rim. Cool on rack. Chill. Combine cranberries, orange juice, and sugar in a saucepan. Bring to a boil, stirring constantly. Then simmer 3 minutes or until cranberries start to pop. Dissolve cornstarch in 1 tbsp water. Add to pan, cook and stir 2 minutes. Chill topping, and spread over cake before serving.
How To make Cranberry Orange Cheesecake's Videos
Keto Orange Cranberry Cheesecake | Low-Carb Cheesecake Recipe
FULL RECIPE + METRIC MEASUREMENTS:
MACROS for 1 serving (8 servings = an entire cheesecake):
319kcal / 3g net carbs / less than 0.4g sugar / 30g fat / 9g protein
A luscious cranberry orange keto cheesecake to fulfill all your winter wonderland dreams. This cheesecake has optional frosted' cranberries and keto white chocolate snow as decoration, see the written recipe (linked above) for directions on how to make both.
FREE KETO DESSERT eBOOK:
KETO CHEESECAKE RECIPES:
KETO DIY WHITE CHOCOLATE:
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Cranberry Orange Cheesecake / How to make cranberry sauce /how to make sugared cranberries
Cranberry-Orange Cheesecake. How to make cranberry cheesecake
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My website with full written recipe and nutrition facts:
you will need
8 springform pan
For the crust
250 g Bischoff crackers ground or 1 1/2 cup ground sweet graham crackers
1/3 cup melted butter
for cream cheese filling
500 g cream cheese softened
3 tbsp sour cream
2/3 cup granulated sugar
2 eggs large
1 tbsp cornstarch
2 tsp pure vanilla extract
2 tbsp orange juice or lemon juice
1 tbsp orange zest or zest of whole orange
For topping
Cranberry orange sauce
Orange zest
For garnish
Sugared cranberries
Sliced orange
Mint
Method
For crust:
Preheat oven to 350°F. Grind the crackers in a food processor. Add the melted butter and press pulse to combine until clumps form.
Using a measuring cup with a flat bottom, press crumb mixture onto the bottom and 3 inches up sides of an 8-inch-diameter springform pan.
Bake in preheated oven for about 10 minutes. Remove from the oven and let it cool.
For filling:
Decrease oven temperature to 325°F. Wrap 2 layers of heavy-duty foil around bottom and up sides of springform pan with the cooled set crust.
In a bowl of a stand mixer with the paddle attachment or use hand mixer, beat the softened cream cheese, sour cream, and sugar on medium-high speed until smooth. Scraping the bottom and side of the bowl. Beat in cornstarch, add eggs, one at a time, just until blended. Add orange zest, orange juice and pure vanilla extract. Beat on low speed just until blended.
Place springform pan wrapped with aluminum foil in a large roasting pan. Pour hot water about an inch and a half, sides of springform pan. Pour the cream cheese filling. Bake in preheated oven to 325°F until filling is set and the center is still a bit jiggly about 35 to 40 minutes. Remove cake from water bath transfer to a rack and cool completely, about 2 hours. Cover and chill for at least 8 hours or overnight.
Loosen the edges around the pan with a spatula or knife. Transfer on a cake server and spread the cranberry sauce on top of the cheesecake. Slice and serve.
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Orange and Cranberry Cheesecake | Blue Jean Chef
The PERFECT cheesecake for the holidays, all made quickly and effectively in your pressure cooker or Instant Pot®! Recipe here:
No Bake Cranberry Orange Cheesecakes
This No Bake Cranberry Orange Cheesecake recipe brings about the spirit of the holidays to a yummy mini confection.
These little individual-sized cheesecakes pack the perfect punch with gingersnap cookies used instead of a typical graham cracker crumb. Enjoy the taste of the holidays between the layers of cranberry and orange!
Cranberry Cheesecake - Episode 290 - Baking with Eda
Website:
Serves: 8 - Prep time: 30 minutes - Cook time: 50 minutes - Total time: 1 h 20 minutes
Ingredients
200 g country cookies or speculoos, crushed
50 g butter, melted
3 eggs
150 g white sugar
600 g cream cheese
50 ml lemon juice or orange juice
1 tsp vanilla extract
Top
250 g cranberries, frozen
2 tbsp white sugar
100 ml orange juice
Instructions
1. Preheat the oven to 175C(347F) and grease a Ø 24 cm round cake tin with butter or non stck spray.
2. In a medium bowl, combine the crushed cookies and melted butter. Spread over the greased cake tin press down wit a spatula. Set aside.
3. In a medium mixing bowl, beat the eggs and sugar. Add the cream cheese and whisk until smooth. Stir in the lemon or orange juice and vanilla extract. Pour over the crushed cookies and place in preheated oven. Bake for about 50 minutes. Remove from oven and allow to cool for about 45 minutes.
4. Meanwhile, make the cranberry sauce. In a medium saucepan, stir together the frozen cranberries, orange juice and sugar. Simmer for about 25 minutes over medium heat. Stir occasionally. Remove form heat and allow to cool.
5. Remove the cake tin. Pour the cranberry sauce over the top of the cooled cheesecake. Place the cheesecake in refrierator for at least 5 hours.
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Cranberry-Orange Cheesecake Holiday Recipe
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