Cranberries filled with champagne bubbles…

With 2018 coming to a close, it’s time to share one of my two favorite cheesecake recipes. Orange zest for a refreshing cheesecake filling, and sparkling cranberries filled with champagne bubbles, and homemade whipped cream on top. What better way to ring in the new year!

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

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Sugar Crusted Cranberry & Orange Cheesecake

Sugar Crusted Cranberry & Orange Cheesecake

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 5 hours
Total Time: 6 hours 45 minutes

Cranberries filled with champagne bubbles...

Ingredients

  • 1 1/2 sleeves of whole graham crackers
  • 5 tablespoons melted butter
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • pinch of salt
  • 3-8 ounce bars cream cheese at room temperature
  • 1 cup white sugar
  • 3 eggs at room temperature
  • 1/4 cup sour cream at room temperature
  • 1 orange for zest
  • 2 tablespoons of all purpose flour
  • 1 teaspoon of vanilla
  • 1/2 teaspoon of salt
  • 1/2 cup water
  • 2 tablespoons orange juice
  • 1/2 cup white sugar
  • 1 bag of frozen cranberries
  • 2 cups heavy cream
  • 5 tablespoons powdered sugar

Instructions

  1. Preheat oven to 325 degrees.

Making the Cheesecake Crust

  1. Crush the graham crackers in a food processor until crumbs are fine.
  2. Combine crumbs with melted butter in a mixing bowl until well incorporated.
  3. Add in brown sugar, cinnamon, and salt and continue to mix until crust is fully incorporated.
  4. Wrap cheesecake pan with multiple layers of aluminum foil (see notes).
  5. Add crumbs to cheesecake pan, distributing evenly, and pressing down flat firmly. If you prefer, you can always have the crumbs go up the sides of the pan.
  6. Place the pan in the oven and bake crust for 10 minutes.
  7. Remove pan from oven and allow cheesecake crust to cool to room temperature.


Making the Cheesecake Filling

  1. In a large mixing bowl, beat cream cheese & sugar until batter is smooth on a medium speed. Mix for a good 4-5 minutes.
  2. Add eggs, one at a time, followed by sour cream, orange zest, flour, vanilla, and salt.
  3. Pour cheesecake batter into prepared pan.
  4. Place cheesecake pan into a slightly larger pan. Carefully & slowly fill larger pan with water until it reaches 1 - 2 inches below the top of the aluminum foil (see notes).
  5. Place the water bath with the cheesecake inside into the oven and bake for 90 minutes. Start checking your cheesecake 10 minutes prior. You will know the cheesecake is done when the center slightly wobbles when the pan is jiggled.
  6. Once your cheesecake is done, turn the oven off and leave the oven door slightly ajar. Allow cheesecake to cool inside the oven for at least 1 full hour.
  7. When cooled, remove cheesecake from the oven. Carefully take foil off pan and place the cheesecake, still in the pan, into the refrigeration for at least 6 hours or overnight.
  8. Once full chilled, and before serving, carefully remove the cheesecake from its pan. If you're using a springform pan, allow the pan to do most of the work as the cheesecake should naturally separate from the pan.

Making the Whipped Cream

  1. Add ingredients to mixing bowl or stand mixer.
  2. Beat on a medium-high speed until cream forms stiff peaks, light, & fluffy
  3. Pipe around cheesecake


Making the Fizzy Cranberries

  1. In a sauce pot over a medium heat, combine your water, orange juice, and white sugar.
  2. Stir until sugar dissolves. This usually takes me about 5 minutes.
  3. Add in cranberries and toss until fully coated.
  4. Move cranberries to parchment paper lined cookie sheet and allow to cool for 20 minutes.
  5. When cooled, toss in white sugar and top cheesecake.

Notes

  • To make the whipped cream, just blend both ingredients with a hand mixer on a high speed until firm peaks are formed.
  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • Water Bath: At times, even I think about skipping this step when baking cheesecake. But it's helpful to remember that with cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist.
  • Why Add Flour To Cheesecake?: Flour in the cheesecake batter is an easy route to avoid cracking and makes the cheesecake easier to cut. Granted, it does change the texture of the cheesecake a bit. The flour will make the cheesecake more firm and sturdy, while a cheesecake with eggs alone has a softer, ultimate creamy texture.

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Posted by Man Cake on Wednesday, July 10, 2019

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