How to Make Cranberry Orange Cheesecake Dip (Live Recipe Demo with Lisa)
This 5-minute cheesecake dip is fruity & creamy — perfect for holidays and beyond! 1/4 cup = 73 calories. Watch Lisa mix it up...
Prerecorded from an earlier broadcast on Facebook.
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Cranberry Cheesecake - Episode 290 - Baking with Eda
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Serves: 8 - Prep time: 30 minutes - Cook time: 50 minutes - Total time: 1 h 20 minutes
Ingredients
200 g country cookies or speculoos, crushed
50 g butter, melted
3 eggs
150 g white sugar
600 g cream cheese
50 ml lemon juice or orange juice
1 tsp vanilla extract
Top
250 g cranberries, frozen
2 tbsp white sugar
100 ml orange juice
Instructions
1. Preheat the oven to 175C(347F) and grease a Ø 24 cm round cake tin with butter or non stck spray.
2. In a medium bowl, combine the crushed cookies and melted butter. Spread over the greased cake tin press down wit a spatula. Set aside.
3. In a medium mixing bowl, beat the eggs and sugar. Add the cream cheese and whisk until smooth. Stir in the lemon or orange juice and vanilla extract. Pour over the crushed cookies and place in preheated oven. Bake for about 50 minutes. Remove from oven and allow to cool for about 45 minutes.
4. Meanwhile, make the cranberry sauce. In a medium saucepan, stir together the frozen cranberries, orange juice and sugar. Simmer for about 25 minutes over medium heat. Stir occasionally. Remove form heat and allow to cool.
5. Remove the cake tin. Pour the cranberry sauce over the top of the cooled cheesecake. Place the cheesecake in refrierator for at least 5 hours.
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How To Make Sugar Crusted Cranberry & Orange Cheesecake! - MANCAKE
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 with homemade whipped cream on top. What better way to ring in the new year :)
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Howdy! My name is Dan, creator & sort of charming host of MANCAKE! Dad to my Corgi-Jack Gwennie & avid baker. Far from a lot of bakers out there, I don't have kitchen memories with my mom. I don’t have treasured heirloom recipes, & I had absolutely no background in baking before I found my passion for it at 23.
With teaching myself through creative ambition & trial and error over the years, I decided to invite everyone into my kitchen to share my recipes. Though MANCAKE, I hope to encourage other home bakers to discover their joy in the kitchen and see that baking from scratch isn’t as scary as it may seem. Actually, it may be just what you need to unwind after a stressful day.
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Cranberry orange cheesecake
Instapot cranberry orange cheesecake. I use Amy and Jacky cheesecake #17 recipes and then used the Blue Jean chef’s cranberry filling and orange zest add to it and topped off with the filling also and some mandarin orange slices. 26 mins cook time 7 minutes natural release cool release from the pan. Refrigerate over night.
Sparkling Cranberry Cheesecake | Delish
Get the full recipe from Delish:
INGREDIENTS
FOR THE CHEESECAKE
Cooking spray, for pan
3 8-oz. bars cream cheese, softened
1 c. sugar
3 large eggs
1/4 c. sour cream
Zest of 1 large orange
2 tbsp. all-purpose flour
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
FOR THE CRUST
1 sleeve graham crackers, finely crushed
5 tbsp. melted butter
1/4 c. brown sugar
1/2 tsp. cinnamon
pinch of kosher salt
FOR THE CRANBERRIES
1/2 c. water
2 tbsp. orange juice
1 1/2 c. sugar, divided
1 c. fresh cranberries
DIRECTIONS
1. Preheat oven to 325º and grease an 8 or 9 springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer, beat cream cheese and sugar. Add eggs, one at a time, then sour cream, orange zest, flour, vanilla, and salt.
Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, cinnamon and salt. Press mixture into prepared pan.
2. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan.
3. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
4. Meanwhile, make the sugared cranberries: In a medium sauce pot over medium heat, combine water, orange juice, and 1/2 cup sugar. Stir until sugar is dissolved, 3-4 minutes. Add in cranberries and toss until fully coated. Transfer onto parchment paper and let cool, about 15 minutes. When cool, toss in remaining sugar and top cheesecake. Serve.
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