Traditional Baked Cheesecake with Cranberry-Orange Sauce and Toasted Almonds - photo 1
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Traditional Baked Cheesecake with Cranberry-Orange Sauce and Toasted Almonds

Desserts Cakes and Bakes 150 min Medium 5 wyświetleń ~70.76 PLN - (0)
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Description

Traditional winter baked cheesecake with a creamy, smooth texture and a slightly crunchy base made of buttery biscuits. It is complemented by an intense, slightly tangy cranberry-orange sauce and golden, toasted almond flakes that add texture and elegance to the dessert. The cheesecake comes from classic European cuisine — it is a well-known and loved variant at family gatherings, especially in the winter season when ripe citrus fruits and cranberries (fresh or frozen) are available. Serve chilled, cut into even portions; it pairs wonderfully with a cup of strong coffee, herbal tea, or a glass of sweet dessert wine. Aesthetically presented — glossy sauce and almond accents — it catches the eye and invites you to try it.

Ingredients Used

Ingredients (15)

Servings:
8
  • Butter cookies 180 g
  • Butter 90 g
  • Cottage cheese (for cheesecake) 900 g
  • Egg 3 szt.
  • Wheat flour 20 g
  • Cranberries (fresh or frozen) 250 g
  • Orange 1 szt.
  • Almond flakes 80 g
  • Vanilla extract 10 g
  • 30% heavy cream 200 g
  • Sugar 220 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Powdered sugar 20 g
  • Rum 15 g
💰 Szacowany koszt dania: ~70.76 PLN (8.85 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pan and base

1

Preheat the oven to 170°C (top and bottom heat, no fan). Prepare a 24 cm springform pan: line the bottom with parchment paper, lightly grease the sides with butter. Place the biscuits in a large bowl or a grinding bag and crush them into fine crumbs. The easiest way to do this is with a rolling pin — place the biscuits in a thick ziplock bag and hit them with the rolling pin until there are no larger pieces. Transfer the crushed biscuits to the bowl.

Ingredients: Butter cookies
Use a 24 cm springform pan. If you don't have a rolling pin, you can use a blender in pulse mode (don't blend too long to avoid making a paste). Parchment paper makes it easier to remove the cheesecake.
2

Melt the butter: place the butter in a small saucepan and melt it over low heat or use the microwave (in short 15-second bursts) until it becomes liquid but not hot. Pour the melted butter into the crushed biscuits and stir with a spoon until everything is evenly moist and resembles wet sand. Transfer the mixture to the prepared springform pan and evenly spread it with your hand or the bottom of a glass, pressing firmly down to create a base about 5-7 mm thick. Place the pan in the oven and pre-bake the base for 8-10 minutes — it should slightly set and take on a golden color. Remove and let cool for a few minutes.

Ingredients: Butter, Butter cookies
Use a wooden or silicone spoon for mixing. Pressing down, keep the bottom of the pan stable; even pressure gives an even base and a nice cross-section after baking.

Cheese mixture

3

Prepare the ingredients: make sure the cheese, eggs, and cream are at room temperature — this will help achieve a smooth mixture. In the mixing bowl, place the sugar (set aside about 150 g for the cheese mixture) and the eggs. Beat on medium speed for 1.5-2 minutes until the mixture becomes light yellow and slightly fluffy. Reduce the speed and gradually add the cottage cheese in batches (200-300 g at a time), mixing briefly after each addition until the mixture is combined. Add the cream, flour, vanilla extract, a pinch of salt, and optionally rum (if using). Mix for 1-2 minutes just until you achieve a smooth, uniform consistency — the mixture should be creamy and lump-free. Check with a spoon: the mixture should flow freely but not be watery.

Ingredients: Sugar, Egg, Cottage cheese (for cheesecake), 30% heavy cream, Wheat flour, Vanilla extract, Rum, Salt
Use a mixer with a flat attachment (spatula) or whisk by hand. Do not mix too long on high speed — excessive aeration can cause cracks during baking. If you don't have a mixer, vigorously stir with a wooden spoon for 4-6 minutes.

Baking

4

Pour the cheese mixture onto the pre-baked crust and smooth the surface with a silicone spatula. Prepare a water bath: place the springform pan with the mixture in a larger baking dish or large pan; pour hot (not boiling) water into the baking dish so that it reaches halfway up the sides of the springform pan (about 1-2 cm below the top edge of the pan). Place in the preheated oven and bake at 160–165°C for 55–70 minutes. The cheesecake is ready when the edges are set and the center gently and pleasantly "wobbles" when the pan is moved (it should not be liquid).

Ingredients: Cottage cheese (for cheesecake)
Use an oven thermometer, if you have one, to ensure a consistent temperature. The water bath prevents cracking and gives a creamy texture. Do not open the oven in the first 40 minutes to avoid sudden temperature changes.

Cooling

5

After the baking time is up, turn off the oven and crack the door open by 2-3 cm. Leave the cheesecake in the turned-off oven for 30 minutes — this will help avoid sudden shrinking and cracks. Then, remove the pan from the oven and let it cool to room temperature on the kitchen counter (about 1 hour). Once cooled, place the cheesecake in the refrigerator for at least 4 hours, preferably overnight — the cheesecake will develop its full flavor and the right consistency.

Cooling gradually reduces the risk of cracks. If you want a perfectly flat top layer, you can gently trim the edges with a knife after slight cooling.

Cranberry-Orange Sauce

6

Prepare the sauce in a medium pot. Grate the orange zest and squeeze the juice — reserve about 30 ml of juice (about half an orange) and a teaspoon of zest. In the pot, add the cranberries, about 70 g of sugar (the remaining sugar used for the filling), the juice and zest of the orange, and cinnamon. Heat over medium heat, stirring until the sugar dissolves. Bring to a boil, then reduce the heat and cook for 8-12 minutes, until the cranberries burst and the sauce thickens slightly. If you prefer a smoother consistency, strain the sauce through a sieve or blend it lightly with an immersion blender. Set aside to cool — the sauce will thicken further as it cools.

Ingredients: Cranberries (fresh or frozen), Orange, Sugar, Ground cinnamon
Use a microplane to zest the orange, avoiding the white part, which is bitter. Cook over medium heat to avoid burning. The sauce can be prepared in advance and stored in the refrigerator for up to 3 days.

Toasting almonds

7

In a dry, medium skillet, heat the almond flakes over medium heat. Toast for 3-5 minutes, stirring frequently with a wooden spoon, until the almonds turn golden and release a delicate nutty aroma. Be careful — they can burn easily. Immediately transfer to a plate to stop the toasting process and let cool.

Ingredients: Almond flakes
It's best to roast in batches if you have a large amount, so they brown evenly. Use a wide, flat pan to maximize the surface area in contact.

Decoration and serving

8

Remove the chilled cheesecake from the refrigerator. Gently slide a thin knife along the edges to release the springform pan, and remove the ring. Place the cheesecake on a serving platter. Spread the cooled cranberry-orange sauce in the center and around the sides — you can pour some of the sauce on top and serve the rest on the side on a plate. Sprinkle the top with toasted almonds. Before serving, you can lightly sift powdered sugar (optional) through a sieve to create a delicate, festive dusting.

Ingredients: Powdered sugar, Almond flakes, Cranberries (fresh or frozen)
Use a flat spatula to transfer the cheesecake to a serving plate; heat the knife in hot water and dry it before each cut to ensure even and clean slicing.

Serving

9

Serve the cheesecake chilled — it cuts best after at least 4 hours in the fridge, preferably the next day. When cutting, wipe the knife blade with a warm, dry cloth (or rinse and dry) after each cut to achieve even slices. Decorate each portion with an extra tablespoon of sauce and a few almond flakes.

Ingredients: Cranberries (fresh or frozen), Almond flakes
Portions weighing about 120-150 g each will be sufficient for 8 people. If the cheesecake has been chilled well, take it out 10 minutes before serving to let the flavors open up.

Fun Fact

💡

Cheesecakes have a very long history — versions of cheesecakes were baked in ancient Greece as a sacrificial dish. In Poland, cheesecake has risen to the status of a traditional holiday and Sunday cake, and the combination of cheesecake with sour fruits (like cranberries) is popular because it balances the richness of the creamy cheese filling.

Best for

Święta zimowe Rodzinne spotkania Przyjęcia i eleganckie kolacje

Tips

🍽️ Serving

Serve chilled, with sauce on the plate and an extra portion of sauce on the side. Use a hot knife (rinsed in hot water and dried) for clean slices. You can serve with a scoop of vanilla ice cream for a contrast of temperature and texture.

🥡 Storage

Store in the refrigerator for up to 4 days, covered with plastic wrap or in an airtight container. The cranberry sauce can be stored separately in a jar for up to 5 days. You can freeze only the cheesecake without the sauce — for up to 2 months; thaw slowly in the refrigerator.

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