Orange cheesecake with cranberry coulis


To counter my previous post on healthy desert options, I give you one on indulgence!

This crisp cheesecake features sweet orange and zesty cranberries. The two fruity flavours go great together making this cheesecake taste quite refreshing. I find it hard to stop at one slice 😉 Give this recipe a try for your New Years celebrations.


The texture is very creamy. We achieve this creaminess by baking the cheesecake in a hot bath. The hot bath ensures that the moisture content in the oven is high and bakes evenly.


As usual this recipe is not complicated and the ingredients are easily found in most supermarkets.


Cake base

  • 120 g oatmeal cookies
  • 40 g pecans or walnuts
  • 30 g melted butter
Cake base ingredients.


All ingredients at room temperature.

  • 600 g cottage cheese (full fat)
  • 300 g sour cream 18%
  • 200 g icing sugar
  • 4 large eggs (I used 2 large + 1 extra large)
  • 1 egg yolk
  • 1 tsp vanilla extract zest of
  • zest of 1 orange
  • 3 tablespoons flour
Cheesecake ingredients.

Cranberry coulis

  • zest of 1 orange
  • 100 g sugar
  • 300 g cranberries, fresh or frozen
Cranberry coulis ingredients.


  • 23 cm round cake pan, bottom lined with parchment paper
  • extra wide aluminium foil
  • 25-30 cm round and deep oven proof dish/pot
  • optional: for decoration use fruit (oranges, cranberries), leaves (rosemarry, mistletoe) or anything else you like!

Hot bath instructions

This cake is baked in a hot bath in the oven. To set up the bath:

  • wrap your cake pan in the extra wide aluminium foil twice, making sure the pan is fully covered. If your pan is waterproof you can skip this step
  • once your cake is in the pan, place the pan in a bigger heat-proof dish or pot
  • fill the bigger dish with boiling water; the water level should reach 1/2 of your cake pan


Cake base

Preheat the oven to 175ºC.

Combine the cake base ingredients in a food processor and blend until it reaches a wet sand consistency.

Transfer to the parchment paper lined pan and press into the bottom of the pan. Bake the base until golden (approx. 10 – 12 minutes).

Cool to room temperature.


Preheat the oven to 160ºC.

Place all cheesecake ingredients in a bowl and combine with a whisk. This will ensure that your cheesecake will come out flat. Try not to use a mixer, this way you will avoid excessive aeration or the cake. If the cake is too aerated it will rise while baking and fall after cooling – not a good look 😦

Transfer the cheese mixture onto the pre-baked cake base.

Place your pan with the cake into the prepared hot bath and bake for about 1 hour. The cheesecake is ready when it is firm to touch across the surface.

Let cool to room temperature, then pour the coulis over the top of the cake and decorate.

Cranberry coulis

Place all coulis ingredient in a pot and bring to a boil.

Simmer until the cranberries begin to fall apart.

Using a hand blender, blend to a uniform mixture.

Strain the mixture through a strainer for a smooth coulis; discard what’s left on the strainer.

Set aside and cool to room temperature.

Combine the cake base ingredients in a food processor and blend.
Using your hand press the cake bake into the bottom of the pan
Place all cheesecake ingredients into a bowl and combine.
Be careful not to aerate the cheesecake mix.
Transfer cheesecake mix onto the pre-baked base. Make sure your pan is wrapped in foil before hand.
Place your cake in the water bath and bake.
Bring the coulis ingredients to a boil and simmer until cranberries begin to soften.
Strain the cooled cranberry mix through a strainer and set the resulting coulis aside until your cheesecake has cooled.

Original recipe from here.


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