Description
A creamy cheesecake infused with zesty orange and vibrant cranberries, perfect for holiday gatherings.
Ingredients
Scale
- 350 g Biscoff cookies (about 45 cookies)
- 150 g unsalted butter, melted
- 750 g cream cheese, room temperature
- 150 g granulated sugar
- 200 g Greek yogurt, room temperature
- 1 tablespoon orange zest (from 1 orange)
- 3 tablespoons orange juice (from 1 orange)
- 1 tablespoon vanilla extract
- 4 large eggs, room temperature
- 300 g cranberries (fresh or frozen)
- 150 g granulated sugar (for sauce)
- 150 g water
- Sugared cranberries and rosemary (optional, for garnish)
Instructions
- Preheat the oven to 325°F (160°C) and line a 9-inch springform pan with parchment paper.
- Crush the Biscoff cookies in a food processor, mix with melted butter, and press into the bottom of the pan. Chill.
- In a large bowl, beat the cream cheese until creamy. Gradually add sugar, then mix in yogurt, zest, juice, and vanilla. Add eggs one at a time, mixing well.
- Pour filling into the crust and bake in a water bath for 60-65 minutes, until edges are set but center jiggles slightly.
- Cool at room temperature before refrigerating for at least 4 hours.
- Boil cranberries with sugar and water until they burst; strain and cool.
- Top cheesecake with cranberry sauce and garnish with sugared cranberries and rosemary if desired.
Notes
Ensure all dairy ingredients are at room temperature for a smooth batter.
- Prep Time: 30
- Cook Time: 65
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, cranberry, orange, dessert, holiday recipes
