{"id":9523,"date":"2025-09-05T23:21:54","date_gmt":"2025-09-05T23:21:54","guid":{"rendered":"https:\/\/fmf-old.abidesites.com\/?post_type=recipes&p=9523"},"modified":"2025-09-08T17:53:18","modified_gmt":"2025-09-08T17:53:18","slug":"cranberry-orange-curd-cheesecake","status":"publish","type":"recipes","link":"https:\/\/fmf-old.abidesites.com\/?recipes=cranberry-orange-curd-cheesecake","title":{"rendered":"Cranberry Orange Curd Cheesecake"},"content":{"rendered":"

 <\/p>\n

<\/p>\n

\n

Cranberry Orange Curd Cheesecake<\/h2>\n

\t\t<\/p>\n

\n

\n\t\t\t<\/div>\n
\n

Crust<\/h4>\n
    \n
  • 2 cups graham cracker crumbs<\/li>\n
  • 4 tbsp granulated sugar<\/li>\n
  • 1\/2 cup unsalted butter, melted<\/li>\n
  • pinch of salt<\/li>\n<\/ul>\n

    Filling<\/h4>\n
      \n
    • 2 8 oz packages cream cheese, room temperature<\/li>\n
    • 1\/2 cup granulated sugar<\/li>\n
    • 1\/4 cup sour cream + 1 tbsp, room temperature<\/li>\n
    • 1 1\/2 tsp heavy whipping cream, room temperature<\/li>\n
    • 1 tsp vanilla<\/li>\n
    • 1 tsp orange zest<\/li>\n
    • 1\/4 tsp salt<\/li>\n
    • 2 ea eggs, room temperature<\/li>\n<\/ul>\n

      Curd<\/h4>\n
        \n
      • 1 cup Farmer's Market Organic Cranberry Sauce<\/li>\n
      • 1\/3 cup water<\/li>\n
      • 1 tsp orange zest<\/li>\n
      • 1 ea egg<\/li>\n
      • 1 ea egg yolk<\/li>\n
      • 1\/4 cup granulated sugar<\/li>\n
      • 1\/8 tsp salt<\/li>\n
      • 2 tbsp butter<\/li>\n<\/ul><\/div>\n
        \n

        Crust<\/h4>\n
          \n
        1. \n

          \u00a0For the crust, preheat oven to 325\u00b0F (163\u00b0C)<\/p>\n<\/li>\n

        2. \n

          In a bowl, mix graham cracker crumbs, sugar, melted butter, and a pinch of salt until evenly combined.<\/p>\n<\/li>\n

        3. \n

          Press the mixture into the bottom of a 9-inch springform pan.<\/p>\n<\/li>\n

        4. \n

          Bake the crust for 10 minutes, then set aside to cool.<\/p>\n<\/li>\n<\/ol>\n

          Filling<\/h4>\n
            \n
          1. \n

            \u00a0In a large bowl, beat the cream cheese until smooth.<\/p>\n<\/li>\n

          2. \n

            Add sugar and mix until fully incorporated.<\/p>\n<\/li>\n

          3. \n

            Add sour cream, heavy cream, vanilla, orange zest, and salt. Mix until smooth.<\/p>\n<\/li>\n

          4. \n

            Add eggs one at a time, mixing on low speed just until combined \u2014 try not to overmix.<\/p>\n<\/li>\n

          5. \n

            Pour the filling over the cooled crust.<\/p>\n<\/li>\n

          6. \n

            Tap the pan gently on the counter to remove air bubbles.<\/p>\n<\/li>\n

          7. \n

            Bake at 325\u00b0F for 45\u201355 minutes, or until the center is slightly jiggly but set around the edges.<\/p>\n<\/li>\n

          8. \n

            \u00a0Turn off the oven, using a wooden spoon, crack the door and let the\u00a0cheesecake\u00a0cool inside for 1 hour.<\/p>\n<\/li>\n

          9. \n

            \u00a0Remove from the oven and chill in the refrigerator for at least 4 hours or overnight preferred.<\/p>\n<\/li>\n<\/ol>\n

            Curd<\/h4>\n
              \n
            1. \n

              In a small saucepan, combine cranberry sauce, water, and orange zest over medium heat. Stir until smooth and warmed through.<\/p>\n<\/li>\n

            2. \n

              In a separate bowl, whisk together the egg, egg yolk, sugar, and salt.<\/p>\n<\/li>\n

            3. \n

              \u00a0Slowly pour a small amount of the warm cranberry mixture into the egg mixture while whisking (to temper the eggs).<\/p>\n<\/li>\n

            4. \n

              Gradually whisk the tempered egg mixture back into the saucepan with the rest of the cranberry mix.<\/p>\n<\/li>\n

            5. \n

              Cook over medium-low heat, stirring constantly, until the curd thickens and coats the back of a spoon (about 5\u20138 minutes).<\/p>\n<\/li>\n

            6. \n

              \u00a0Strain the curd through a fine mesh sieve into a clean bowl to remove any solids.<\/p>\n<\/li>\n

            7. \n

              While still warm, stir in the butter until fully melted and smooth.<\/p>\n<\/li>\n

            8. \n

              Let cool slightly, then refrigerate until chilled and set.<\/p>\n<\/li>\n

            9. \n

              When ready to serve the\u00a0cheesecake, top generously with the curd and serve a little more on the side with each slice!\u2028<\/p>\n<\/li>\n<\/ol><\/div>\n

              \n\t\t\t<\/div>\n
              \n
              Dessert<\/div>\n
              cheesecake, cranberry sauce, orange curd<\/div>\n<\/p><\/div>\n<\/div>\n

              <\/p>\n

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