Search
by Ingredient

Orange Cheesecake with Cranberry-Orange Toppi

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by theporche

YIELD

1 cake

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

Crust
1 ½ 355
¼ 59
CUP ML SUGAR
79
CUP ML BUTTER
melted
1 15
TABLESPOON ML ORANGE ZEST
fine
Filling
8 231.2
OUNCES ML/G CREAM CHEESE
¾ 177
CUP ML SUGAR
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
4 4
LARGE LARGE EGGS
1 237
CUP ML SOUR CREAM
1 5
TEASPOON ML VANILLA EXTRACT
2 3E+1
TABLESPOONS ML LIQUEUR
triple sec, grand marnier, cointreau or other orange flavor
2 3E+1
TABLESPOONS ML ORANGE ZEST
Topping
1 1
EACH EACH ORANGES
chopped into quarters
1 453.6
POUND G CRANBERRIES
¼ 59
CUP ML SUGAR

Directions

Combine graham cracker crumbs, sugar, butter, and orange zest.

Press into a 9-inch springform pan. Bake at 350℉ (180℃) for 10 minutes. Combine cream cheese and sugar and blend well. Add flour. Add eggs, one at a time, blending well after each addition. Stir in sour cream, Orange Liqueur, and orange zest. Pour over crust and bake at 350℉ (180℃) for 40 minutes. Turn oven off and let cheesecake cool down in the oven for 1 hour. Loosen edges and refrigerate. Put orange pieces, cranberries, and sugar in food processor and pulse until it reaches the desired consistency. Top cheesecake with half of the mixture and pass the other half with the cake.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 414g (14.6 oz)
Amount per Serving
Calories 944 53% from fat
 % Daily Value *
Total Fat 56g 86%
Saturated Fat 33g 164%
Trans Fat 0g
Cholesterol 348mg 116%
Sodium 463mg 19%
Total Carbohydrate 33g 33%
Dietary Fiber 7g 28%
Sugars g
Protein 30g
Vitamin A 42% Vitamin C 65%
Calcium 19% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

Email this recipe