I made this Orange Cranberry Cheesecake for my friend Janki who is equally mad like me when it comes to desserts. She had told me to prepare any cheesecake before I visit her hence made this Orange Cranberry Cheesecake. Mostly cranberry cheesecake are made with cranberries however made a twist to it. I have added fresh orange juice to give a tangy flavor to the cake and also my favorite cashew nuts. Not to forget some vanilla extract too :)….. My friend including my gang and family loved them.
I cannot honestly comment how was it as I hardly got to eat them. But I was content and happy as my friends and family loved it. I love experimenting with flavors and food hence come out with my own combination of cakes.
I am quite happy as I had a real long weekend. Also I had a leisure time with my friends with natural surroundings and rains. I wish to go again and enjoy but guess now it’s time to work. I am just prayiing hard that my blog does good and I keep sharing recipes and different flavors with all of you.
Honestly I am falling short of words today so will quickly share this Orange Cranberry Cheesecake with you.
Total Time: 30 mins baking + 20 mins preparation
Serves: 8 to 10 people
Ingredients:
For Cheesecake-
- 100 gms creamcheese
- 2 tbsp milk
- 2 eggs
- 100 gms castor sugar Or as sweetness required
- 3 tbsp vanilla powder
- 1 tbsp vanilla extract Or essence
- 3 tbsp orange juice
- 1/2 orange zest
For Crust:
- 8 to 10 digestive biscuits
- 3 tbsp butter
- 1/2 cup cranberries
- 8 to 10 cashewnuts
- 4 tbsp pumpkin seeds
Method:
Preheat oven at 180°C just ten minutes before baking cake. I have used a tart pan so that the bottom is easily detachable. Grease the pan generously with butter. Place a parchment paper Or butter paper over the bottom of the pan.
Take biscuits and grind them into a processor until powder is formed. Don’t grind too much just for a minute thats it.
Now take melted butter and pour on biscuit crumbs. Just mix all with your fingers. Once both are mixed properly. Spread the mixture evenly on the bottom of the greased pan.
Bake at 180°C for ten minutes. Allow to cool.
Once the biscuit mixture comes at room temperature spread cranberries and pumpkin seeds on it. Refrigerate for 20 mins.
In the meanwhile we will prepare the cake filling. Take creamcheese in a mixing bowl.
Combine milk, cream, orange zest and castor sugar. Beat with a beater on low speed for 5 mins.
Add eggs one by one and beat for about 2 mins on low speed.Add orange juice and beat again for a minute.
Mix all nicely.
Finally decorate with cashewnuts on the top. Bake at 180°C for about 30 to 35 mins Or once skewer comes out clean.
Hint would be the cake will be brown on top and dense in texture. Allow the cake to completely cool. Once cake is cooled down. Remove the attachment and dust some icing flour on the whole cake. Now invert a plate over it and mould it. Dust some icing sugar Or flour on the plate where you will be keeping the cheesecake.
Refrigerate for 3 hours Or until chilled. Slice with a knife scoop out icecream Or dollop of cream.
Serve cake on a platter with vanilla scoop Or orange gelato.
Tip:
- Nuts are optional I have used as I love nuts.
- Be gentle while unmoulding the cake as that’s the biggest challenge of cheesecakes.
- Instead or orange you could use apple juice.
- To avoid browning from top you could bask the pan in half immersed water while baking.
Enjoy Oranges 🙂
Do try them and share your views
The printable version below:
- For Cheesecake-
- 100 gms creamcheese
- 2 tbsp milk
- 2 eggs
- 100 gms castor sugar Or as sweetness required
- 3 tbsp vanilla powder
- 1 tbsp vanilla extract Or essence
- 3 tbsp orange juice
- ½ orange zest
- For Crust:
- 8 to 10 digestive biscuits
- 3 tbsp butter
- ½ cup cranberries
- 8 to 10 cashewnuts
- 4 tbsp pumpkin seeds
- Preheat oven at 180°C just ten minutes before baking cake. I have used a tart pan so that the bottom is easily detachable. Grease the pan generously with butter. Place a parchment paper Or butter paper over the bottom of the pan.
- Take biscuits and grind them into a processor until powder is formed. Don’t grind too much just for a minute thats it.
- Now take melted butter and pour on biscuit crumbs. Just mix all with your fingers. Once both are mixed properly. Spread the mixture evenly on the bottom of the greased pan.
- Bake at 180°C for ten minutes. Allow to cool.
- Once the biscuit mixture comes at room temperature spread cranberries and pumpkin seeds on it. Refrigerate for 20 mins.
- In the meanwhile we will prepare the cake filling. Take creamcheese in a mixing bowl.
- Combine milk, cream, orange zest and castor sugar. Beat with a beater on low speed for 5 mins.
- Add eggs one by one and beat for about 2 mins on low speed.Add orange juice and beat again for a minute.
- Mix all nicely.
- Finally decorate with cashewnuts on the top. Bake at 180°C for about 30 to 35 mins Or once skewer comes out clean.
- Hint would be the cake will be brown on top and dense in texture. Allow the cake to completely cool. Once cake is cooled down. Remove the attachment and dust some icing flour on the whole cake. Now invert a plate over it and mould it. Dust some icing sugar Or flour on the plate where you will be keeping the cheesecake.
- Refrigerate for 3 hours Or until chilled. Slice with a knife scoop out icecream Or dollop of cream.
- Serve cake on a platter with vanilla scoop Or orange gelato.
Priya Sreeram says
looks jolly good- a fine bake
maria says
Priya thanks 🙂
Sasha @ The Procrastobaker says
Ive never seen a cheesecake quite like this, it looks great! Love the flavour combo 🙂
maria says
Hey Sasha,
Thanks do try them 🙂
Cheers,
Maria
Tina@flourtrader says
Well I am sure the whole gang, including Jankie, enjoyed this delicious treat. An empty plate is the best compliment! Cheesecake really is a special dessert and this one looks delicious. The cashew nuts and pumpkin seeds in the crust really is a tasty idea. Yum!
maria says
Hi Tina,
Thanks a ton I will surely make for you some day. You also make for me cookies yum yum.
Cheers,
Maria
Terry Watson says
Thanks for posting the article, was certainly a great read!
maria says
Thanks Terry.