Cranberry-Orange Cheesecake with Chocolate Crust
Cranberry-Orange Cheesecake with Chocolate Crust might be just the side dish you are searching for. This recipe makes 12 servings with 561 calories, 9g of protein, and 37g of fat each. For $1.65 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up vanillan extract, water, granulated sugar, and a few other things to make it today. It is brought to you by Leites Culinaria. 51 person were impressed by this recipe. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. Overall, this recipe earns a rather bad spoonacular score of 25%. Try Cranberry-orange Cheesecake With Chocolate Crust, Cranberry-Orange Cheesecake with Chocolate Crust, and Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel for similar recipes.
Servings: 12
Preparation duration: 25 minutes
Cooking duration: 50 minutes
Ingredients:
1 9-ounce box chocolate wafer cookies, coarsely crumbled
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
2 cups fresh cranberries
4 8-ounce packages Philadelphia brand cream cheese, at room temperature
4 large eggs
3 tablespoons all-purpose flour
1 1/2 cups granulated sugar
2 teaspoons grated orange zest, preferably organic
2 ounces bittersweet or semisweet chocolate, coarsely chopped
5 tablespoons (2 1/2 ounces) unsalted butter, melted
1 teaspoon vanilla extract
3 tablespoons cold water
Equipment:
oven
food processor
springform pan
plastic wrap
aluminum foil
hand mixer
roasting pan
frying pan
wire rack
sauce pan
knife
Cooking instruction summary:
Make the crust1. Preheat the oven to 325°F (160°C).2. Finely grind the cookies and chocolate in a food processor. Add the butter and blend until moist clumps form. Press the crumb mixture over the bottom and 1 1/4 inches up the sides of a 9-inch springform pan with 2 3/4-inch-high sides. (To keep the moist crust mixture from sticking to your fingers, cover your fingers with plastic wrap before pressing the crumbs into the pan.)3. Bake until the crust is set, about 8 minutes. Let cool completely.Make the cheesecake filling4. Increase the oven temperature to 350°F (175°C).5. Wrap 2 layers of heavy-duty aluminum foil around the bottom and sides of the springform pan.6. Using an electric mixer, beat the cream cheese and sugar until light. Beat in the flour until incorporated. Beat in the eggs, 1 at a time, just until blended. Beat in the orange zest and vanilla. Pour the filling into the crust.7. Place the springform pan in a large roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan. Bake until the filling is just set in center but still jiggles slightly when the pan is gently shaken, about 55 minutes. Transfer the pan to a wire rack to cool completely, about 4 hours. Cover and refrigerate overnight or up to 2 days.Make the cranberry topping8. Warm the sugar and water in a medium saucepan over medium-low heat, stirring constantly, until the sugar dissolves. Increase the heat to medium, add the cornstarch mixture, and bring to a simmer. Add the cranberries and cook, stirring frequently, until they begin to pop, about 3 minutes. Stir in the orange zest. Remove from the heat and let cool completely. Cover and refrigerate overnight or up to 2 days.9. Run a sharp knife around the edge of the cheesecake to loosen it from the pan. Release the pan sides. Spoon the cranberry mixture over the cheesecake. Chill until set, about 1 hour. Slice and serve.
Step by step:
1. Make the crust
2. Preheat the oven to 325°F (160°C).
3. Finely grind the cookies and chocolate in a food processor.
4. Add the butter and blend until moist clumps form. Press the crumb mixture over the bottom and 1 1/4 inches up the sides of a 9-inch springform pan with 2 3/4-inch-high sides. (To keep the moist crust mixture from sticking to your fingers, cover your fingers with plastic wrap before pressing the crumbs into the pan.)
5. Bake until the crust is set, about 8 minutes.
6. Let cool completely.Make the cheesecake filling
7. Increase the oven temperature to 350°F (175°C).
8. Wrap 2 layers of heavy-duty aluminum foil around the bottom and sides of the springform pan.
9. Using an electric mixer, beat the cream cheese and sugar until light. Beat in the flour until incorporated. Beat in the eggs, 1 at a time, just until blended. Beat in the orange zest and vanilla.
10. Pour the filling into the crust.
11. Place the springform pan in a large roasting pan. Fill the roasting pan with enough hot water to come halfway up the sides of the springform pan.
12. Bake until the filling is just set in center but still jiggles slightly when the pan is gently shaken, about 55 minutes.
13. Transfer the pan to a wire rack to cool completely, about 4 hours. Cover and refrigerate overnight or up to 2 days.Make the cranberry topping
14. Warm the sugar and water in a medium saucepan over medium-low heat, stirring constantly, until the sugar dissolves. Increase the heat to medium, add the cornstarch mixture, and bring to a simmer.
15. Add the cranberries and cook, stirring frequently, until they begin to pop, about 3 minutes. Stir in the orange zest.
16. Remove from the heat and let cool completely. Cover and refrigerate overnight or up to 2 days.
17. Run a sharp knife around the edge of the cheesecake to loosen it from the pan. Release the pan sides. Spoon the cranberry mixture over the cheesecake. Chill until set, about 1 hour. Slice and serve.
Nutrition Information:
covered percent of daily need
