Cranberry Orange Cheesecake
Total Time
110 minutes
Prep Time
20 minutes
Cook Time
90 minutes
Rating
5 out of 5 stars
(1)
Ingredients
1 cheesecake (about 12-16 slices)
- 1 3/4 cups ground gingersnaps
- 1/3 cup unsalted butter, melted
- Pinch of salt
- 1 cup 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
- Zest of one orange (for topping)
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Preparation
Step 1
Preheat oven to 350°F. Use a food processor to combine ground gingersnaps, butter, and salt. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool. Reduce oven heat to 325°F.
Step 2
Once the pan reaches room temperature, wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, ensuring no water gaps. Place the pan in a larger roasting dish.
Step 3
Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add the sugar and beat for an additional minute, then add Greek yogurt and vanilla, beating for an additional minute. Add eggs, one at a time, beating on low speed after each addition. Pour into crust.
Step 4
Place the double pans in the oven on a shelf on the bottom third of the oven. Pour boiling water into the larger pan to form a water bath around the springform pan. Bake about 1 hour 30 minutes, or until center is almost set.
Step 5
Turn oven off, open oven door slightly, and let cheesecake set in oven for 1 hour. Remove cheesecake from oven, run a knife around the edges, and let cool to room temperature. Refrigerate at least 4 hours or overnight.
Step 6
Remove springform rim, and top cheesecake with cranberry orange topping just before serving. Store leftover cheesecake in refrigerator.
Step 7
Bring water and sugar to boil in a medium saucepan over medium-high heat. Add cranberries, cover, and cook for about 5 minutes, or until the cranberries have all just popped. Remove from heat and let cool.
Step 8
Use a slotted spoon to transfer cranberries to the top of the cheesecake, and sprinkle with the zest of one orange.
Step 9
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Chef's notes
If you do not feel confident creating a well-sealed aluminum foil wrapping around the springform pan, place a baking dish below the cheesecake in the oven, fill it with boiling water, and cook according to directions.
Submerging the springform pan in water helps cook more evenly and avoid cracking, but the alternative method works well too.
