Best 6 Citrus Cranberry Cheesecake Recipes

CRANBERRY CHEESECAKE

Steps:

• 1. Pre-heat your oven to 325 degrees F. Spray a 9" round springform pan with cooking spray, add a layer of parchment paper to the bottom of the pan and spray the paper as well.
• 2. In a medium bowl, combine the graham cracker crumbs with the melted butter and sugar. Mix well and press the mixture into the bottom of the pan and up the side of the pan about 1"; set aside. (do not bake the crust)
• 3. In a stand mixer fitted with a paddle attachment, beat together the cream cheese and condensed milk until it is smooth. Add in the lemon juice and blend well. Add the eggs one at a time and blend until the eggs are fully incorporated into the batter.
• 4. Remove the batter from the mixer and fold in the cranberries and orange zest. Pour the batter into the springform pan.
• 5. Place the pan directly onto a baking sheet (no water bath) and bake for 60-70 minutes or until the center is almost set.
• 6. Remove the cake from the oven and let it rest on a cooling rack for 15-20 minutes. Then, run a knife around the edge of the cake to release it from the pan. Let the cake cool on the rack for at least another hour before placing into the refrigerator to set. Leave the cake in the refrigerator for at least 6 hours or overnight to set.
• 7. While the cake is setting, bring 1 cup water and 1 cup of sugar to a simmer in a medium sauce pan until the sugar is fully melted; do not bring the sugar to a boil because it will pop the cranberries. Stir in the whole cranberries and gently coat them. Cover them with plastic and place in the refrigerator for at least 8 hours.
• 8. Drain the cranberries and toss them in super fine or regular sugar to coat them, transfer the coated berries onto a baking sheet and let them harden for at least 1-2 hours. Use mint leaves or grape leaves (if you have them) to decorate your cake.

CITRUS CHEESECAKE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Butter a 9 inch springform pan. In a small bowl, whisk together egg yolk, 1 tablespoon lemon juice, 1 teaspoon lemon peel and 1/4 teaspoon vanilla. In the bowl of a food processor, combine flour and 1/3 cup sugar. Add butter and process until coarse crumbs form. With machine running, add yolk mixture and blend until moist clumps form. Press dough onto bottom and 1 1/2 inches up sides of prepared pan. Freeze crust 10 minutes.
• Brush crust lightly with egg white. Bake until crust is pale golden, about 15 minutes. Cool on rack while preparing filling. Reduce oven temperature to 350 degrees F (175 degrees C).
• In a large bowl, beat cream cheese and 1 2/3 cups sugar until smooth. Beat in cornstarch, 1 tablespoon lemon juice, orange zest, lime zest, 1 1/2 teaspoon lemon zest and 1/2 teaspoon vanilla. Beat in eggs one at a time, then stir in sour cream. Pour filling into crust.
• Bake in the preheated oven for 55 to 60 minutes, or until puffed and cracked around edges and center moves only slightly when pan is gently shaken. Allow to cool to room temperature, then refrigerate overnight.
• In a saucepan over medium heat, boil marmalade and 2 teaspoons lemon juice until slightly reduced, about 2 minutes. Spread warm glaze on top of cake. Chill cake 10 minutes. Remove pan sides and transfer cake to serving plate.

CITRUS CHEESECAKE

Steps:

• Preheat the oven to 325 degrees. Butter a 9inch round cake pan. Coat the bottom and sides with the toasted almonds.
• In a large bowl, beat the cream cheese with an electric mixer at low speed until soft and smooth, about 1 minute. Combine the flour and sugar in another bowl and then add to the beaten cream cheese. Mix well, scraping down the sides of the bowl occasionally. Beat in the grated citrus zests. Add the eggs, egg yolks and vanilla extract. Mix thoroughly, frequently scraping down the sides of the bowl, until the batter is perfectly smooth.
• Pour the batter into the prepared pan, tapping the bottom on a counter four or five times to eliminate air pockets. Place the cake pan inside a large roasting pan and pour in hot tap water until it reaches halfway up the sides of the cake pan. Bake 1 hour, or until the center feels firm when pressed. Immediately remove the cake pan from the larger pan and set aside to cool on a rack. Refrigerate 4 to 6 hours or overnight.
• To serve, place the pan over a low burner for about 1 minute to melt the butter. Invert onto a plate and then invert again onto a serving platter so the nuts are on the bottom. To garnish, if desired, spread the sour cream evenly over the top and then cover the top with rows of thinly sliced kumquats.

CINNAMON & CRANBERRY CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Mix graham crumbs, 2 Tbsp. sugar, 1/2 tsp. cinnamon and butter until blended; press onto bottom of 9-inch springform pan.
• Beat cream cheese and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 55 min. to 1 hour 5 min. or until center is almost set. Cool on rack 15 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, bring cranberries, water, remaining sugar and cinnamon to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened and berries have softened, stirring occasionally. Cool slightly; refrigerate until ready to serve.
• Spread cranberry sauce over cheesecake just before serving. Serve topped with COOL WHIP.

CITRUS CHEESECAKE WITH CRANBERRY TOPPING

Steps:

• Combine graham crumbs and butter. Press firmly onto bottom 9x13 non-stick pan.
• Beat cream cheese in electric mixer on medium speed until light and fluffy. Add flour and mix well. On low speed, add remaining ingredients in order, mixing after each addition just until blended.
• Pour batter into pan and bake in preheated 325F oven until set, about 30 minutes. Cool completely in pan on wire rack. Chill 4 hours or overnight. Serve with Citrus Cranberry Topping.
• CITRUS CRANBERRY TOPPING: Heat all ingredients together in small saucepan, stirring occasionally. cool and chill.
• TO SERVE: Place one orange section on top of each serving piece, and drizzle with citrus Cranberry Topping.

SWIRLED CRANBERRY LEMON CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Butter a 9-inch springform pan and wrap outside in two layers of aluminum foil.In small bowl, toss melted butter with crumbs. Press onto bottom of prepared pan.
• Put cream cheese and sugar in food processor and whir until very smooth. Add all remaining ingredients except cranberry sauce. Process just until smooth. Reserve 1/4 cup of the cream cheese mixture, and pour the rest over the crust.
• In small bowl or in food processor, combine the cranberry sauce and reserved cream cheese mixture. Mix until blended. Pour this mixture onto the top of the cheesecake in a spiral pattern. Using a chopstick or skewer, draw small circles along the cranberry spiral to form a swirl pattern.
• Place springform pan in a larger pan. Fill halfway with warm water to form a water bath. Bake 1 3/4 to 2 hours, until toothpick inserted in center comes out only slightly moist. Turn off heat and let cake cool in oven with door ajar for 1 hour. Remove cake and let cool completely.
• Cover and refrigerate overnight.