If you’re a cheesecake lover like me, then you will want this Cranberry Orange Cheesecake on your Holiday table.
First there’s a traditional graham cracker crust. Then the creamy cheesecake filling is swirled with a homemade Cranberry Orange Sauce. Delicious!
Check out Kristi’s recipe for the instructions. Here are the measurement conversions.
For the Cranberry Orange Sauce:
1/3 cup (66g) white sugar
1/2 cup (118ml) water
5 oz cranberries (142g, ~1¼ cups) (a little less than half of a standard bag)
10-15 super-thin slices of orange peel, about 2″ (5cm) long
one big squeeze of fresh orange juice
For the Crust:
1¼ cups (178g) graham cracker crumbs
4 Tablespoons (57g) salted butter, melted
1 Tablespoon white sugar
300 °F (150°C)
For the Filling:
24 oz (680g) (3 packages) cream cheese
1 cup (198g) white sugar
1/4 cup (30g) flour
1/2 cup + 2 Tablespoons (142g) sour cream
1 Tablespoon lemon juice
1 teaspoon vanilla extract
Please check out the September 2015 issue of the magazine.
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