Orange Cranberry Cheesecake Food

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CRANBERRY-ORANGE CHEESECAKE



Cranberry-Orange Cheesecake image

Cranberries are a yummy and healthy add-in to all sorts of recipes. They're available all year-round fresh, frozen or dried. Everyone loves cheesecake and this one is high on our list of delicious. Got this out of BH&G.

Provided by Rachel Marie

Categories     Cheesecake

Time 1h

Yield 1 cheesecake, 12-16 serving(s)

Number Of Ingredients 10

2/3 cup crushed chocolate wafer cookie (12 to 13 cookies)
1 1/2 teaspoons finely shredded orange peel, divided
2 tablespoons butter, melted
3 (8 ounce) packages reduced-fat cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
3 eggs, lightly beaten
1/3 cup snipped dried cranberries
1/4 cup reduced-calorie cranberry juice cocktail or 1/4 cup nonfat milk
1/2 cup fresh cranberries, coarsely chopped

Steps:

  • Preheat oven to 375°F For crust, in bowl combine crushed cookies and 1 teaspoon of the orange peel. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside.
  • In mixing bowl beat cream cheese, sugar, and flour with electric mixer on medium speed for 5 minutes. Mix in eggs and remaining 1/2 teaspoons orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.
  • Bake 35-40 minutes or until a 2 1/2-inch area around edges appears set when gently shaken. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely. Cover and refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 249.5, Fat 14.1, SaturatedFat 8.2, Cholesterol 89.8, Sodium 235.2, Carbohydrate 22.9, Fiber 0.6, Sugar 14.8, Protein 8.2

CRANBERRY-ORANGE CHEESECAKE



Cranberry-Orange Cheesecake image

Cheesecake fans, check out this delicious, decadent variation requiring just 15 minutes prep time. Infused with orange and topped with cranberries, it's a holiday dessert shoe-in.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 7h30m

Yield 12

Number Of Ingredients 14

1 1/2 cups chocolate cookie crumbs
1/4 cup powdered sugar
1/4 cup butter or margarine, melted
3 packages (8 oz each) cream cheese, softened
1 container (8 oz) sour cream (1 cup)
4 eggs
1 cup granulated sugar
2 tablespoons grated orange peel
2 tablespoons orange-flavored liqueur, if desired
2 cups fresh or frozen cranberries (8 oz)
1/2 cup sugar
2 teaspoons cornstarch
1/2 cup water
1/2 cup orange marmalade

Steps:

  • Heat oven to 300°F. Wrap outside of 9- or 10-inch springform pan with foil. In small bowl, stir together cookie crumbs, powdered sugar and butter. Press in bottom of pan.
  • Beat cream cheese, sour cream, eggs, 1 cup granulated sugar, the orange peel and liqueur with electric mixer on medium speed until smooth. Pour over crust.
  • Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool 15 minutes; carefully run knife around side of pan to loosen cheesecake. Cool 1 hour. Cover; refrigerate at least 4 hours.
  • Meanwhile, wash cranberries; remove blemished berries. In 2-quart saucepan, mix 1/2 cup granulated sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; return to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop. Stir in marmalade. Cover; refrigerate until serving time.
  • Just before serving, remove side of pan from cheesecake. Spoon cranberry-orange sauce onto cheesecake.

Nutrition Facts : Calories 600, Carbohydrate 58 g, Cholesterol 155 mg, Fat 6 1/2, Fiber 1 g, Protein 9 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 43 g, TransFat 2 1/2 g

CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES



Cheesecake with Cranberry Glaze and Sugared Cranberries image

Cranberries and orange are a natural pairing, and I wanted to combine them in a cheesecake fit for the Thanksgiving table. The cranberry glaze is a really beautiful color, and the sugared cranberries are the perfect topping. Most of the work is done the night before, so it's not even that hard to make.

Provided by LauraF

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 9h50m

Yield 10

Number Of Ingredients 22

10 digestive biscuits (such as McVitie's®)
5 tablespoons butter, melted
2 tablespoons confectioners' sugar
⅛ teaspoon salt
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 large eggs
¼ cup sour cream
2 teaspoons vanilla extract
1 orange, zested
⅓ cup white sugar
½ cup water
1 cup fresh cranberries
¼ cup white sugar
1 cup fresh cranberries
¼ cup water
2 tablespoons white sugar
½ cup confectioners' sugar
1 tablespoon orange juice
1 ½ teaspoons light corn syrup
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
  • Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze.
  • Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.
  • Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
  • Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
  • While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
  • Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.
  • Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.
  • In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
  • Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 48.2 g, Cholesterol 122.9 mg, Fat 26.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 15.8 g, Sodium 368.9 mg, Sugar 40.2 g

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