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- 1 ½ cups ricotta cheese - 1 cup cream cheese, softened - ¾ cup sugar - 3 large eggs - Zest of 2 oranges - ½ cup fresh orange juice The main stars of this cheesecake are ricotta and cream cheese. Ricotta adds a light texture, while cream cheese gives a rich flavor. Sugar sweetens the mix, and eggs help it set. The orange zest and juice bring a bright taste that makes each bite refreshing. - 2 cups fresh cranberries - 1 cup sugar (for sauce) - 1 cup water - 1 teaspoon cinnamon For the cranberry sauce, fresh cranberries are key. They balance the sweetness of the cheesecake. Sugar and water create the sauce base. Cinnamon adds warmth and spice for a cozy touch. - Fresh mint - Orange zest Garnishes can elevate your dessert. Fresh mint adds a pop of color and flavor. A sprinkle of orange zest gives a lovely touch, making your cheesecake even more inviting. {{ingredient_image_1}} Preheat the oven to 325°F (160°C). This step is crucial for even baking. In a large mixing bowl, combine 1 ½ cups of ricotta cheese and 1 cup of softened cream cheese. Use a hand mixer to beat them until smooth and creamy. Then, gradually add ¾ cup of sugar while mixing. This helps the cheesecake get sweet and fluffy. Add 3 large eggs one at a time, mixing well after each egg. Next, add the zest of 2 oranges, ½ cup of fresh orange juice, 1 teaspoon of vanilla extract, and 1 tablespoon of cornstarch. Mix until everything is smooth and uniform. Pour the cheesecake mixture into the pre-made 9-inch graham cracker crust. Spread it evenly to avoid uneven baking. Place the cheesecake in the preheated oven and bake for 50-60 minutes. The edges should be set while the center jiggles slightly. After baking, turn off the oven and crack the door open. Let the cheesecake cool inside for about 1 hour to prevent cracks. Once cooled, refrigerate it for at least 4 hours, or overnight for best results. In a medium saucepan, combine 2 cups of fresh cranberries, 1 cup of sugar, and 1 cup of water. Add 1 teaspoon of cinnamon for flavor. Bring the mixture to a boil over medium heat. Once boiling, reduce to a simmer and cook for about 10-15 minutes. Stir occasionally until the cranberries burst and the sauce thickens. Remove from heat and let it cool. Once the cheesecake is fully chilled, slice it into wedges. Serve each slice with a generous spoonful of cranberry sauce on top or on the side. This adds a tart contrast to the sweet cheesecake. Enjoy the blend of flavors! For a creamy and smooth cheesecake, start with room temperature ingredients. Cold ingredients can create lumps. Let your ricotta and cream cheese sit out for about 30 minutes before mixing. When you mix, use a hand mixer on low speed. This helps blend the ingredients without adding too much air, which can cause cracks. To avoid cracks, cooling is key. Once you bake the cheesecake, turn off the oven and crack the door. Let the cheesecake cool slowly inside. This gradual cooling helps prevent sudden temperature changes that lead to cracks. Keep your oven at a steady temperature, too. If your oven runs hot, it can bake too fast and cause cracks. Presentation makes a big difference. Slice the cheesecake into wedges and place them on a pretty platter. Top each slice with a spoonful of cranberry sauce. For a touch of elegance, add a sprig of fresh mint and a sprinkle of orange zest on each slice. This gives your dessert a lovely pop of color. Pair your cheesecake with a glass of sweet dessert wine or hot tea for a perfect finish. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This will help create a smooth and lump-free cheesecake batter. Prevent Cracking: Allow the cheesecake to cool gradually in the oven with the door ajar after baking. This helps to prevent cracks from forming on the surface. Flavor Boost: For an extra layer of flavor, consider adding a tablespoon of orange liqueur to the cheesecake mixture. This enhances the citrus notes beautifully. Make Ahead: This cheesecake can be made a day in advance, allowing the flavors to meld and develop even more. Just keep it covered in the refrigerator until ready to serve. {{image_2}} You can easily change the flavor of your cheesecake. Instead of orange, try lemon or lime. These fruits add a fresh twist. You can also add chocolate or vanilla extracts. A teaspoon of either can deepen the flavor. This small change makes your cheesecake special and unique. If you prefer a gluten-free crust, use almond flour or gluten-free cookies. These options work well and add a nice taste. You can also try using crushed nuts or gingersnap cookies for the crust. Each choice gives a different texture and flavor to the cheesecake. Toppings can really change your cheesecake game. Instead of cranberry sauce, use a fruit compote like blueberry or raspberry. You can also serve it with whipped cream or yogurt for extra creaminess. These toppings add fun and flavor to each slice, making it even more delightful. To keep your cheesecake fresh, store it in the fridge. Place it in an airtight container. If you don’t have one, cover it with plastic wrap. This helps prevent it from absorbing other smells. If you want to freeze your cheesecake, wrap it tightly in plastic wrap. Then, place it in a freezer bag. Make sure to remove as much air as possible. To thaw, move it to the fridge overnight. This keeps it creamy and tasty. Your cheesecake can last about five days in the fridge. For the best taste, enjoy it within three days. To keep its flavor and texture, always store it properly. Avoid leaving it out at room temperature for long. Yes, you can use homemade ricotta cheese in this recipe. Using homemade ricotta can add a fresh flavor. It tends to be creamier and richer than store-bought. This creaminess can make your cheesecake even more delightful. Just ensure it is well-drained to avoid excess moisture. Too much moisture can make your cheesecake too wet. You can tell the cheesecake is done by looking for a few signs. The edges should be set while the center may jiggle slightly. The top will appear slightly puffed and may have a light golden color. If you see these signs, it’s time to take it out of the oven. Letting it cool in the oven helps prevent cracks, too. Yes, making this cheesecake ahead of time is a great idea. You can prepare it a day or two in advance. Just store it in the fridge after cooling. This allows the flavors to meld together nicely. For the best taste, wait to add the cranberry sauce until you’re ready to serve. If you want to replace sugar, there are several options. You can use honey, maple syrup, or agave nectar. If you choose liquid sweeteners, reduce the liquid in the recipe slightly. You can also use sugar alternatives like stevia or erythritol. Always check the conversion rates for the best results. This blog post covered how to make a delicious cheesecake topped with cranberry sauce. You learned about the main ingredients, steps to bake the cheesecake, and tips for a perfect texture. We also explored variations and storage tips to keep your cheesecake fresh. As you try this recipe, remember to enjoy the process. Cheesecake is a treat that brings joy, whether for a special occasion or a simple dessert. Trust your skills, and have fun creating!

Orange Ricotta Cheesecake with Cranberry Sauce

A creamy cheesecake made with ricotta and cream cheese, topped with a homemade cranberry sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 6 hours
Course Dessert
Cuisine Italian
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups ricotta cheese
  • 1 cup cream cheese, softened
  • 0.75 cup sugar
  • 3 large eggs
  • 2 zest oranges
  • 0.5 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 pre-made graham cracker crust (9 inches)
  • 2 cups fresh cranberries
  • 1 cup sugar (for sauce)
  • 1 cup water
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat the oven to 325°F (160°C).
  • In a large mixing bowl, combine the ricotta cheese and softened cream cheese. Using a hand mixer, beat until smooth and creamy. Gradually add ¾ cup of sugar and continue to mix until well combined.
  • Add the eggs one at a time, mixing well after each addition. Then, incorporate the orange zest, fresh orange juice, vanilla extract, and cornstarch, mixing until silky and uniform.
  • Pour the cheesecake mixture into the pre-made graham cracker crust, spreading it evenly.
  • Place the cheesecake in the preheated oven and bake for 50-60 minutes or until the edges are set and the center slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour.
  • Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
  • In a medium saucepan, combine cranberries, 1 cup of sugar, and 1 cup of water. Add cinnamon and bring the mixture to a boil over medium heat. Reduce to a simmer and cook for 10-15 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Remove from heat and let it cool.
  • Once the cheesecake is fully chilled, slice it into wedges. Serve with a generous spoonful of cranberry sauce on top or on the side.

Notes

Garnish each slice with a sprig of fresh mint and a sprinkle of orange zest for a pop of color.
Keyword cheesecake, cranberry, dessert, orange