Orange cheesecake with cranberry-orange toppi
1 recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham cracker crumbs |
| ¼ | cup | Sugar |
| 3 | 8-oz Pkgs cream cheese | |
| ¾ | cup | Sugar |
| 2 | tablespoons | Flour |
| 4 | Eggs | |
| 1 | Orange, chopped into quarters | |
| ⅓ | cup | Melted butter |
| 1 | tablespoon | Orange zest, chopped fine |
| 1 | cup | Sour cream |
| 1 | teaspoon | Vanilla extract |
| 2 | tablespoons | Orange Liqueur |
| 2 | tablespoons | Orange zest |
| 1 | pounds | Cranberries |
| ¼ | cup | Sugar |
Directions
CRUST
FILLING
TOPPING
Combine graham cracker crumbs, sugar, butter, and orange zest. Press into a 9-inch springform pan.
Bake at 350 F 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 F 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.