Cranberry and Orange Christmas Cheesecake

December 12, 2018Sew White
Blog post

My delicious Cranberry and Orange Christmas Cheesecake is a beautiful fruity and creamy dessert packed with iconic Christmas flavours.

It’s safe to say that I am a bit addicted to making cheesecakes at the moment. How can you blame me! They’re super easy to make and taste wonderful. They work for a casual pudding or can be dressed up to be super wonderful centre pieces for events.

The cranberry and orange topping is beautifully zesty and slightly sharp against the creamy sugary. When the topping has been sat on the cheesecake the red juices start to drizzle through the cream which looks marvellous.

Gorgeously vibrant red against the white cheesecake layer and the dark chocolate biscuit base.

How to make the cheesecake

Place the cranberries in a sauce pan with the zest and juice from 1 orange, water and caster sugar. On a low heat allow the cranberry mix to reduce down. Keep an eye on the mix and stir regularly. When they have softened and a mushy sauce remove from the heat and allow to cool.
 

Crush the bourbon biscuits in a food processor, or put it in a plastic bag and use a rolling pin to break them up (my preferred method). Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter. Scoop the crumbs into the tin and push down to make a hard layer. Place the cake tin in the fridge and leave to harden while you make the cream layer.

 

In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed. In a new bowl lightly whip the double cream until it starts to thicken. Stir in the double cream and cream cheese mixture together. Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set. It takes roughly about 45-60 minutes.

 

 

 

Cranberry and Orange Christmas Cheesecake Recipe

5 from 3 votes
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Cranberry and Orange Christmas Cheesecake - No Bake

Author Sisley White

Ingredients

  • 45 g Unsalted butter
  • 150 g Bourbon biscuits
  • 300 g Soft cream cheese
  • 60 g Caster sugar
  • 150 ml Double cream
  • 300 g Fresh Cranberries
  • 1 Orange
  • 4 tbsp Water
  • 60 g Caster Sugar

Instructions

Making the cranberry and orange Topping

  1. Place the cranberries in a sauce pan with the zest and juice from 1 orange, water and caster sugar.
  2. On a low heat allow the cranberry mix to reduce down. Keep an eye on the mix and stir regularly.

  3. When some of the cranberries are still holding their shape remove from the heat and allow to cool.

The Cheesecake

  1. Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later).

  2. Melt the butter gently in the microwave or in a pan and then take off the heat.
  3. Crush the bourbon biscuits in a food processor, or put it in a plastic bag and use a rolling pin to break them up (my preferred method).

  4. Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
  5. Scoop the crumbs into the tin and push down to make a hard layer. Place the cake tin in the fridge and leave to harden while you make the cream layer.

  6. In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
  7. In a new bowl lightly whip the double cream until it starts to thicken.
  8. Stir in the double cream and cream cheese mixture together.
  9. Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set. It takes roughly about 45-60 minutes.
  10. Remove the cheesecake from the tin and place on a plate. Spoon the cool cranberry mix over the top and serve.

The Cranberry and Orange topping

This cheesecake was so delicious however, surprisingly like the other cheesecakes, it didn’t last long once the first slice was served.

The zesty and tart cranberries is a flavour of Christmas because it works so well with savoury dishes but also wonderful with sweet dishes too.

It’s so easy to make, simple add the cranberries, orange zest and juice, sugar and water to a saucepan and allow to mush down. Making sure you keep stirring it. If you want to add some extra Christmas flavour I’d recommend a pinch of mixed spice.

The bourbon biscuit base was super and added a new flavour to the finished cheesecake. I definitely think I will trying it again soon… so keep your eyes peeled for a new recipe soon.

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Check out my other Christmas recipes

10 Comments

  • Mayuri Patel

    December 17, 2018 at 6:15 pm

    I too love making cheesecakes as they are quite easy to make.I love the cranberry and orange topping you’ve made Ssiley, perfect for the festivities.

    1. Sew White

      December 18, 2018 at 12:52 pm

      Thank you, the delicious festive flavours are just brilliant.

  • Claire Jessiman

    December 17, 2018 at 6:52 pm

    This is TOTALLY my kind of Christmas dessert but alas I’m a lone Cheesecake lover in my household. Do you think I could get away with making (and eating) it all for me?!

    1. Sew White

      December 18, 2018 at 12:52 pm

      I’ve eaten nearly a whole one myself so I see nothing wrong with it at all!

  • Nickki

    December 17, 2018 at 6:53 pm

    This is such a stunning cheesecake! I love orange and cranberry together. A perfect festive dessert!

    1. Sew White

      December 18, 2018 at 12:51 pm

      thank you so much. the flavours are beautiful and I can’t wait to have it again before Christmas

  • Cat | Curly’s Cooking

    December 17, 2018 at 9:31 pm

    This looks so pretty and I love the flavours, they scream Christmas! This would definitely be a crowd-pleaser.

    1. Sew White

      December 18, 2018 at 12:27 pm

      Thank you. That is so kind of you to say x

  • Kellie Anderson

    December 19, 2018 at 9:53 am

    Love love love the sweet-tangy combo in general (I’m not so great with all-out sweet). And this looks and sounds AMAZING! Pinned to Christmas board and tweeted 🙂

    1. Sew White

      December 20, 2018 at 12:47 pm

      Thank you <3 That's so kind

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