Orange Cranberry Cake (Print Version)
# Ingredients:
01 -
1/3 cup white sugar.
02 -
1 1/2 cups crushed graham crackers.
03 -
A pinch of salt.
04 -
1/4 cup melted unsalted butter.
05 -
4 (8-ounce) blocks of cream cheese, softened.
06 -
1 1/2 cups sugar.
07 -
5 large eggs, brought to room temperature.
08 -
8 ounces of sour cream, softened.
09 -
1 tablespoon of pure vanilla extract.
10 -
2 tablespoons grated orange peel.
11 -
12 ounces of whole berry cranberry sauce (or 1 1/2 cups homemade).
# Instructions:
01 -
Set oven to 325°F. Lightly coat a 10-inch springform pan with nonstick spray.
02 -
Combine crushed graham crackers, sugar, salt, and melted butter. Press mix into the pan's base, then bake for 10 mins. Cool fully.
03 -
Whip the cream cheese until creamy. Add sugar and sour cream, blending until smooth. Mix in the eggs, orange peel, and vanilla, but don’t overbeat.
04 -
Puree the cranberry sauce in a blender until smooth.
05 -
Pour half the cheesecake mix into the crust. Add half the cranberry puree, pour on the rest of the batter, then top with the remaining puree. Drag a knife through to swirl.
06 -
Wrap the springform pan in foil. Place it inside a roasting pan, then pour in warm water until it reaches 1 1/2 inches up the sides.
07 -
Bake for about 1 to 1 1/2 hours, leaving the middle a bit wobbly. Turn off the oven and let it sit inside for another hour with the door shut.
08 -
Take the cheesecake out, remove foil, cover, and refrigerate for at least 6 hours.
# Notes:
01 -
Using a water bath stops cracks and helps bake evenly.
02 -
Room-temperature ingredients give the best texture.
03 -
It keeps fine if made 2 or 3 days before serving.