Cranberry Orange Cheesecake

All the creamy richness of cheesecake with a fraction of the guilt.

The filling blends cottage cheese and light cream cheese with yogurt, orange zest, and vanilla until silky smooth. You honestly can’t tell it’s lighter. Baked on a simple graham cracker crust, it sets into a dense, velvety cake that holds its shape when sliced.

Then comes the crown: a ruby-red cranberry topping simmered in orange juice until the berries pop, thickened with a touch of cornstarch into a glossy, spoonable compote.

The contrast between the tangy filling and the sweet-tart topping is what makes this one a keeper for holiday dessert tables.

Chef Tips

• Process the cottage cheese in a food processor until absolutely smooth, with no lumps remaining, for the silkiest filling.
• Run a knife around the edge of the cake as soon as it comes out of the oven to prevent cracking as it cools.
• Chill both the cheesecake and the topping separately, then spread the compote on just before serving for the cleanest presentation.
• Let the cheesecake chill at least 4 hours (overnight is best) for the firmest slices.