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Cranberry Orange Cheesecake

A sweet and tangy delight that balances creamy cheesecake with a rich Biscoff crust and a burst of tart cranberries, perfect for any holiday occasion.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 5 hours
Servings: 12 servings
Course: Dessert, Holiday
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

For the crust
  • 350 g Biscoff cookies A crunchy, caramelized base that adds depth. Substitute with graham crackers or digestive biscuits if needed.
  • 150 g unsalted butter, melted For binding the crust. Ensure it’s unsalted for best flavor.
For the cheesecake filling
  • 750 g cream cheese, room temperature High quality is key here; recommend brands like Philadelphia for a rich texture.
  • 150 g granulated sugar
  • 200 g Greek yogurt, room temperature Adds creaminess and a subtle tang; use full-fat variety.
  • 1 tablespoon orange zest Brightens the flavor; use freshly grated zest.
  • 3 tablespoons orange juice Freshly squeezed for best flavor.
  • 1 tablespoon vanilla extract Use pure extract if possible.
  • 4 large eggs, room temperature Let them sit out for about 30 minutes before using.
For the cranberry sauce
  • 300 g cranberries, fresh or frozen Use fresh for vibrancy; frozen works if fresh aren’t available.
  • 150 g granulated sugar For the cranberry sauce topping.
  • 150 g water To cook the cranberries.
For garnish
  • Sugared cranberries
  • Rosemary sprigs

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C) and grease a springform pan lightly with butter or non-stick spray.
  2. Crush Biscoff cookies in a food processor until fine crumbs form. Combine crumbs with melted butter in a mixing bowl, mix well, and press firmly into the bottom of the springform pan.
Baking
  1. In a large mixing bowl, beat cream cheese with granulated sugar until smooth. Add Greek yogurt, orange zest, orange juice, and vanilla extract, and mix well.
  2. Add eggs one at a time, mixing on low speed after each addition. Pour the batter over the crust in the springform pan.
  3. Place the pan in a water bath and bake for 60-65 minutes until edges are set and center has a slight jiggle.
Cooling
  1. Turn off the oven, crack the door open, and cool the cheesecake for about an hour in the oven, then let it cool to room temperature.
  2. Refrigerate for at least 4 hours or overnight to set.
Preparing cranberry sauce
  1. In a saucepan over medium heat, combine cranberries, 150 g of granulated sugar, and 150 g of water. Cook until cranberries burst and mixture thickens (about 10-15 minutes), then strain if desired.
Serving
  1. Once the cheesecake has chilled, pour the cooled cranberry sauce over the top, garnish with sugared cranberries and rosemary, slice, and serve.

Notes

For best results, use room temperature ingredients. Avoid overmixing to prevent cracks during baking. This cheesecake can be made in advance and stored in the fridge or freezer.