This festive cranberry and orange cheesecake is really quick and easy to make. Made with fresh oranges, dried cranberries and a ginger crust, this dessert is perfect to serve at Christmas. This holiday baked cheesecake can be made ahead of time for easy entertaining. Creamy and tangy, it’s a real crowd pleaser!
How to make this cranberry and orange cheesecake recipe
It’s really easy and quick to make this yummy cheesecake!
First up, break the biscuits into fine crumbs, you can do this by placing in a bag and hitting with a rolling pin, or you can pulse the a few times in a mixer. Pour the melted butter on top of the broken biscuits and mix well.
Tip the biscuit crumbs into a spring form tin and press down. Bake for 10 minutes in a pre heated oven and leave to one side.
In a large bowl, mix the cheese and sugar together.
Add the yogurt and then slowly add the eggs and mix.
Three shots to show how to make the cheesecake filling
Add orange zest, juice and cranberries and mix.
Pour the mixture onto the crunchy biscuit base and bake.
Keeping cheesecake in the fridge
Once the cheesecake has fully cooled after baking, keep it in the spring form pan and wrap it tightly in plastic wrap or foil and place in the fridge. It will keep for around 6 to 8 days. To serve, simply remove the ring from the spring form pan and slice. Leftovers can be stored in an airtight container.
Cheesecake freezes really well, so make a couple, why not?! Let the cake cool fully to warm temperature before wrapping with plastic wrap or foil and then placing in a freezer bag. It’s best to keep the cake in it’s pan. The cheesecake will keep frozen for around 6 months. Thaw it overnight in the fridge the day before serving.
Top tips to make this baked cranberry and orange cheesecake
It’s best to mix the cheesecake by hand rather than using a mixer. Cheesecakes can crack if they are over mixed, you want the ingredients to just be combined.
Once the cheesecake has baked, turn the oven off, open the door and keep the cheesecake on the rack. This will mean it cools slowly and is less likely to sink and crack.
Let the cheesecake cool completely before removing the ring from the spring form pan and slicing.
To make this dessert gluten-free, use gluten-free biscuits.
You can cut down on fat content and calories if you use a low fat cheese, but it won’t be as creamy.
Cranberry and Orange Cheesecake
1 cup digestive biscuits (100g) (3.5 oz)
1 1/2 cups ginger biscuits (150g) (5.3 oz)
0.8 stick butter (100g) (3.5 oz)
2.5 cups soft cheese (600g) (21 oz)
3/4 cup caster sugar (250g) (9 oz)
1/2 cup plain yogurt (150g) (5.3 oz)
3 eggs beaten
2 1/4 cups dried cranberries (200g) (7 ounces)
zest of 1 orange
Juice of 1/2 orange
Pre-heat the oven to 325ºf / 180ºc
In a bowl, bash the biscuits into fine crumbs. Slowly melt the butter and mix into the biscuits ensuring the crumbs are evenly covered.
Take a loose bottom, round tin and put the biscuits in the base. Press down (you can use a potato masher for this) to form and even layer. Place in the oven for 10 minutes, then leave to one side.
In a large bowl, mix the cheese and sugar together. Once it is well mixed, add the yogurt and then slowly add the eggs and mix. Don’t use a whisk, as you don’t want too much air in the mixture. Add orange zest, juice and cranberries. Mix again and pour the mixture onto the crunchy biscuit base.
Pop in the oven for 40-50 mins. Let it cool, and serve.