Cranberry Orange Meringue Cheesecake

This oh-so-beautiful Cranberry Orange Meringue Cheesecake will make your holiday season as delicious and magical as you imagine! So perfect for the holidays and it’s a show-stopper.

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Hello friends, I’m so excited to share this cheesecake recipe with you all today! It’s an orange cheesecake with graham cracker crust, covered with Swiss meringue, topped with cranberry orange compote, and decorated with fresh orange slices and sugared cranberries. My friends call it a Christmas cheesecake because it’s so festive, beautiful, absolutely delicious, and smells so Christmas. They all love this cheesecake!

I think you should put this Cranberry Orange Meringue Cheesecake on your holiday baking list and make it before this holiday season ends! It’s a perfect dessert for your Christmas party and I promise it’s really good!

Why You’ll Love This Recipe >

Ingredients Needed & Notes >

Equipment You’ll Need >

Step By Step Instructions >

Baking Tips >

Serving & Storage >

FAQ (Frequently Asked Questions) >

Recipe Card >

WHY YOU’LL LOVE THIS CRANBERRY ORANGE MERINGUE CHEESECAKE

• It’s beautiful, festive, and absolutely a show-stopper!
• Smells uh-ma-zing!
• Everyone loves it, perfect to share with your family and friends.
• Perfectly sweet and fresh! Thanks to cranberry and orange, they balance the sweet flavor.
• You can make the cheesecake and cranberry orange compote in advance, then make the swiss meringue and assemble it on the day you’ll serve it.

INGREDIENTS NEEDED & NOTES

Biscuit Crumbs – This recipe uses graham cracker crumbs to make the cheesecake crust.

Butter – You need this to bind the crust together. I like unsalted butter, but salted butter works too! If you’re using salted butter, I recommend to skip the salt

Cream Cheese – To make this cheesecake, you’ll need original (full-fat) cream cheese, not cream cheese spread or low-fat cream cheese. Also, make sure the cream cheese is at room temperature to achieve a smooth and silky cheesecake.

Sour Cream – This will do the job of loosening the cream cheese and adding some moisture, so you have a silky smooth texture. Regular sour cream works best for this recipe.

Eggs – They hold the cheesecake together, and an extra egg yolk helps to enhance the cake’s texture.

Fresh Orange – It gives flavor to the cheesecake. This recipe uses both fresh orange zest and juice.

Sugar – You’ll just need regular granulated sugar to make this cheesecake.

Salt – You need some salt to balance the flavor.

Vanilla – A good quality vanilla extract is needed to add undertones and round out the flavors to create the perfect cheesecake.

Corn Starch – A little bit of cornstarch in the cheesecake batter is mainly to prevent the cheesecake from cracking and make it easier to cut into clean slices.

Cranberry Orange Compote – You can use store-bought compote or jam, but if you have time, I recommend making your own homemade Cranberry Orange Compote. Check my recipe here!

BAKING TOOLS & EQUIPMENT YOU’LL NEED

(Check my favorite baking tools and equipment here!)

• 8-inch springform pan
• Electric mixer (stand mixer or hand held mixer)
• Mixing bowls
• Rubber spatula
• Piping bag
• Blow torch
• Medium saucepan

STEP-BY-STEP INSTRUCTIONS TO MAKE THIS CRANBERRY ORANGE MERINGUE CHEESECAKE

(Be sure to check the recipe card below for the full ingredients list & instructions)

STEP 1 – Prepare the Springform Pan

Line the bottom and sides of an 8-inch spring-form pan with parchment paper. Wrap the outside of the spring-form pan with 2 layers of heavy-duty aluminum foil. You must do this step because you’ll be placing the cheesecake in a water bath, so be sure you wrap the pan perfectly, then set aside and preheat the oven to 350°F

STEP 2 – Prepare the Crust

Using a food processor, pulse the graham crackers into fine crumbs. Add in the melted butter and the remaining ingredients. Then pulse until the mixture is well combined. Transfer the graham cracker mixture to the prepared springform pan. Firmly press it down into the bottom and a little bit up the sides of the pan. You can use the bottom of a drinking glass or measuring cup to pack it in.

Bake for 15 minutes at 350°F. Remove from the oven and allow to cool while you make the filling. Drop the oven temperature to 325°F. Don’t turn the oven off.

STEP 3 – Make the Filling and Bake the Cheesecake

Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the room-temperature cream cheese and sugar for about 3 minutes on medium speed until it’s completely smooth and creamy. Then, add sour cream and mix until well combined.

Stop the mixer and scrape down the sides and bottom of the bowl. With the mixer on low speed, add in the eggs one at a time, beating well after each addition. Gradually add in the orange juice, orange zest, and vanilla extract. Mix everything until smooth. Add cornstarch and mix for another minute until no more clumps of cornstarch remain.

Take the bowl off the mixer and scrape down the sides and bottom of the bowl again to make sure the batter is well combined. Pour the batter into the cooled crust, then smooth the top with a spatula.

Place the cheesecake in a large pan that is bigger than your cheesecake’s pan (I use a 9×13 baking pan). Place the cheesecake on the middle rack, then fill the large pan with boiling water about 1.2 inches up the sides of the cheesecake pan.

Bake for about 1 hour and 20 minutes at 325°F until the cheesecake is set but the center is slightly jiggly. The cheesecake will puff up a little in the oven but will come back down when it’s cooling.

Once it’s done, turn off the oven, let the oven’s door open about an inch, and leave the cheesecake in the oven to cool down slowly. Let it sit in there for an hour.
Remove the cheesecake from the oven, remove the foil, and let it cool completely to room temperature. After the cheesecake is completely cool, cover and refrigerate for at least 4 hours (best to leave it chill overnight).

STEP 4 – Make the Cranberry Orange Compote

Combine all the ingredients in a medium pot or saucepan. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Simmer for about 10 minutes until the cranberries pop and the sauce thickens. You can help the last few cranberries pop by pressing them against the side of the pot. If it thickens too much, add more juice, one splash at a time.

Remove the compote from the stove, let it cool and store it in a sealed jar or container in the fridge

STEP 5 – Prepare the Sugared Cranberries and Orange slices

In a small or medium saucepan, combine 1/2 cup sugar and 1/2 cup water. Simmer and stir over medium heat until the sugar dissolves completely. Cool to room temperature.

Add the cranberries to the simple syrup and stir to coat well with the syrup mixture, then transfer the cranberries to a wire rack and let the cranberries dry on the cooling rack for about 1 hour. Then, roll the dry cranberries in the remaining sugar. Set aside.

Cut half an orange into tiny slices, set aside

STEP 6 – Make the Swiss Meringue

When you’re ready to serve the cheesecake, fill a medium saucepan with water about an inch, then simmer over medium-low heat.

Combine egg whites, caster sugar, and salt in the stand mixer bowl, then place the bowl over the simmering water.
Stir the egg mixture with a rubber spatula until warm and all the sugar has dissolved, this takes around 4 minutes. Make sure you don’t cook the egg whites, just heat the egg whites until warm.

Remove from the heat, then place the bowl onto the stand mixer fit with the whisk attachment. Add the vinegar and beat the egg mixture on high speed until smooth, glossy, and stiff peaks.

Add the vanilla extract and continue to mix until incorporated. The mixture should still be very stiff, it won’t budge if you flip it upside down.

STEP 7 – Assemble the Cheesecake

Carefully remove the cheesecake from the rim, you can use a small knife to loosen the chilled cheesecake from the rim of the springform pan.

Transfer the cheesecake to your serving plate, spread the swiss meringue on the sides of your cheesecake, and a little bit on top creating a border. You can use a piping tip or just make it rustic. Then, use a blow torch to toast the meringue until golden brown.

Fill the center with cranberry orange compote and decorate with sugared cranberry and fresh orange slices. Enjoy!

TIPS FOR MAKING THE BEST CRANBERRY ORANGE MERINGUE CHEESECAKE

1. Go for full-fat cream cheese and heavy cream! This will ensure that the cheesecake turns out as intended, creamy, and tastes amazing!
2. Make sure your ingredients are at room temperature, especially the cream cheese and eggs!
3. Bake the cheesecake in a water bath. Water baths help the cheesecakes bake gently and evenly. Also, the steam from the hot water creates a nice humid environment for baking and it prevents the cheesecake from drying out and cracking.
4. Wrap your cheesecake pan with aluminum foil, at least 2 layers to avoid water from the water bath seeping into the crevices of the springform pan.
5. After baking, let it cool slowly in the oven to prevent the cheesecake from cracking.
6. Assemble and make the swiss meringue on the day you serve it.

HOW TO SERVE AND STORE THIS CRANBERRY ORANGE MERINGUE CHEESECAKE

To serve the cheesecake – This cheesecake makes about 8 to 10 slices. You can enjoy it cold straight from the fridge or at room temperature.

To store the cheesecake – You’ll need to keep it in the refrigerator in an airtight container to maintain its texture and flavor and to prevent bacteria growth. If you are keeping it at room temperature, ensure to eat it within 3 hours.

To Freeze the cheesecake – If you want to freeze this cake for later, I recommend cutting it into individual slices. Wrap each slice with layers of plastic wrap to prevent it from drying out, and place it in a freezer-safe container. It will last in the freezer for up to 3 months.

FAQ (Frequently Asked Questions)

Can I bake this cranberry orange meringue cheesecake without a water bath?

Yes, you can bake this cheesecake without it, BUT you can’t bake a perfect cheesecake without a water bath! A water bath acts as a buffer for heat so your cheesecake bakes slowly, gently, and evenly! It also creates a steamy environment to help the surface of your cheesecake doesn’t get too dry.
You want your cheesecake creamy and not crackling right? That’s why a water bath is important.

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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!