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cranberry cheesecake
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Cranberry Orange Cheesecake

Ingredients

  • 1 1/2 sleeves of maria cookies finely crushed(2 1/2 cups total once crushed)
  • 1/3 to 1/2 cup unsalted butter melted
  • 2 8oz bars of cream cheese at room temperature
  • 2 large eggs
  • 14 oz can sweetened condensed milk
  • 1 teaspoon vanilla
  • Zest of 1 orange
  • Topping
  • 4 cups fresh cranberries
  • 1 cup sugar
  • 1/2 cup water
  • zest of 1 orange
  • Juice of 1 orange
  • You will need
  • 9-10 inch spring form pan
  • Parchment paper
  • Spray oil

Instructions

  • For the crust, follow the instructions for coconut cheesecake above. Prepare crust first and bake in springform pan as instructed above.
  • To the blender add the cream cheese, eggs, condensed milk, vanilla and orange zest. Blend on high until very smooth and creamy! Pour into prepared crust.
  • Bake as instructed above.
  • While the cheesecake bakes, prepare cranberry topping. To a sauce pan add all of the ingredients listed. Heat to medium. When it begins to boil, reduce to a simmer and continue cooking until mixture thickens and cranberries begin to break down. Taste for sugar. Transfer to a bowl and chill until ready to use.
  • Once cheesecake is baked, remove from oven and let cool for 30 minutes. After 30 minutes loosen edges with a small sharp knife before releasing the spring form lock to remove cheesecake. Chill cheesecake overnight. When ready to serve, place onto serving platter and top with cranberry orange topping. Store any leftovers in the refrigerator. Yields 8-10 servings.