This cheesecake is EVERYTHING! It was probably one of the more difficult desserts I’ve made, but I promise it is worth it. I followed this delicious recipe by Nisha @honeywhatscooking. Here’s the link to the recipe: www.honeywhatscooking.com/2018/12/cranberry-orange-cheesecake.html/.
You don’t want to miss this decadent, perfectly sweet, light & airy cheesecake.
I modified it by cutting down on the sugar in the crust (decrease from 1/4th cup to 1/8th cup) and filling (decrease from 1 cup to 3/4th cup). The original recipe calls for a cranberry orange sauce to top the cheesecake, but I couldn’t find fresh cranberries so I made a raspberry orange reduction sauce by doing the following:
- Boil the following in a small saucepan: 6 oz fresh raspberries, 1/4th cup orange juice, zest of 1 orange, 1/8th cup sugar, few tbsp of water.
- Boil for 5 min. Lower heat to simmer for 10-15 min. Allow mixture to cool and then blend sauce with 1/2 banana. Refrigerate sauce for 1 hour.