Orange and Almond Cheesecake with Cranberry Sauce
Citrus-infused sugar combined with a bit of almond extract is exactly the right combination for a creamy cheesecake, and believe it or not, canned cranberry sauce is the perfect topping for it.
Serves: 12Hands-on: 30 minutesTotal: 7 hoursDifficulty: Medium
- 1⁄2 package (16 1⁄2 oz.) refrigerated sugar cookie dough
- 4 packages (8 oz.) cream cheese, softened
- 1 2⁄3 cups sugar, divided
- 4 Tbsp. orange juice
- 2 Tbsp. grated orange zest
- 1⁄4 cup cornstarch
- 1⁄4 tsp. sea salt
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 3 large eggs
- 1⁄3 cup heavy whipping cream
- 1⁄2 cup sour cream
- 1 can (14 oz.) whole-berry cranberry sauce
- Preheat oven to 350°F and grease or butter a 9-inch springform pan. Wrap the pan in heavy-duty aluminum foil so that it’s waterproof. Press cookie dough into the bottom of the pan.
- Work the zest into the sugar with a wooden spoon until sugar is uniform in color and aromatic.
- Place one package cream cheese, 1⁄2 cup sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes, then beat in the remaining 3 packages of cream cheese.
- Increase the mixer speed to high and beat in remaining sugar, salt, vanilla, almond extract, and orange juice. Blend in eggs one at a time, beating only until completely blended. Lastly, mix in sour cream and heavy cream. Be careful not to overmix the batter.
- Pour the batter into the prepared pan. Place the springform pan in a large shallow pan containing hot water that comes about halfway up the sides of the pan. Bake the cheesecake until the top is lightly browned, about 1 hour and 30 minutes. Allow to cool 1 hour in the oven with the door propped open.
- Cover the cake with plastic wrap and refrigerate until it’s completely cold, at least 4 hours. Remove the sides of the springform pan. Top with cranberry sauce.