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Cranberry Orange Cheesecake

The best homemade cheesecake you'll ever make. Incredibly light & airy Cranberry Orange Cheesecake is the perfect dessert for Christmas. Please follow the instructions EXACTLY!
5 from 1 vote
Prep Time1 hr 15 mins
Cook Time1 hr 10 mins
Total Time2 hrs 25 mins
Course Dessert
Cuisine American, Italian
Diet Vegetarian.
Servings: 16 thin slices
Calories: 360kcal
Author: Nisha (slightly adapted by Williams Sonoma)


for the crust

  • 6 ounces graham crackers I used Honey Maid brand
  • 1 1/4 cups walnuts
  • 1/4 cup white sugar
  • 5 tbsp unsalted butter melted

for the cheesecake filling

  • 1/2 pound cream cheese room temperature
  • 8 ounces whole milk ricotta cheese
  • 1 cup sugar
  • 4 large eggs yolks and egg whites separated at room temperature
  • 2/3 cup heavy cream
  • zest of 1 orange finely grated
  • 1 tsp vanilla extract
  • 1/8 tsp salt

for the topping

  • 8 ounces organic fresh cranberries I used Trader Joe's
  • 1/4 cup freshly squeezed orange juice
  • zest of 1 orange finely grated
  • 1/2 cup white sugar
  • 1/4 cup water


Make the crust

  • Preheat oven to 325 degrees F.
  • In a food processor, add all the ingredients for the crust.
  • Pulse until a powdery mixture is formed.
  • This is what you should have.
  • Transfer the mixture to a springfoam pan lined with parchment paper shaped in a circle. Make sure you spray the bottom of the pan with butter or coconut oil, and then line with parchment paper.
  • Using a cup measurement, pat the crust mixture down.
  • Into the oven for 10 minutes.
  • Your crust is done. Let it cool.

Make the cheesecake filling

  • Reduce the oven temperature to 300 degrees. Let it preheat while you make the filling.
  • Combine all the following ingredients in a food processor - cream cheese, ricotta cheese, sugar, 4 egg yolks (save the egg whites for later), heavy cream, zest of 1 orange, vanilla extract, and salt . Note: I accidentally added them to a large bowl.
  • Pulse/Blend all the ingredients in the food processor.
  • This is your filling. It should smooth.
  • Now transfer the filling to a large mixing bowl.
  • In a separate bowl, beat the egg whites until firm peaks form.
  • Once the egg whites are done, transfer it to the filling bowl.
  • FOLD, do not mix, FOLD the egg whites into the filling. This will help create a light cheesecake, and not dense.
  • Pour the cheesecake filling into the springfoam pan with the crust.
  • Tap down so everything is even. Smooth the mixture on top.
  • Line a tray with foil paper. Place the cheesecake onto the tray and carefully place it into the oven. Bake for 30 minutes at 300 degrees.
  • Once done, raise the oven temperature to 325 degrees. Leave the cheesecake in there and let it continue baking. Bake the cheesecake for another 30-35 minutes until the top is golden brown and the center is jiggly.
  • Turn off the oven. Open the oven door and leave the cake in there for 3 hours. The center will fall slightly - that's okay.
  • After 3 hours, cover the cheesecake with foil paper and place into the refrigerator for at least 4 hours and upto 24 hours.

Make the topping

  • In a pot, combine all the ingredients for a topping and cook over medium heat. Stir occassionally.
  • Cover with a lid.
  • This is what you'll have after 5-7 minutes. Don't make the topping too sweet since we want the flavors to balance one another.
  • Unmold the refrigerated cheesecake using a sharp knife.
  • Carefully place the cheesecake onto a cake stand and carefully remove the springfoam pan bottom and parchment paper.
  • Serve each cheesecake slice with the cranberry orange topping. Enjoy!


* The center of this cheesecake will be slightly soft and mushy, this is normal. This cheesecake is light & airy.
** This cheesecake is not New York Cheesecake because it's not dense, it's light and airy.


Calories: 360kcal | Carbohydrates: 36g | Protein: 6g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 166mg | Potassium: 136mg | Fiber: 2g | Sugar: 28g | Vitamin A: 586IU | Vitamin C: 4mg | Calcium: 75mg | Iron: 1mg
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