Sign up for our Newsletter

77.8 F
Friday, August 19, 2022

Stay Connected

Sign up for our Newsletter

Recipe: Cranberry Orange Cheesecake with a Gluten-Free Toasted Oat and Almond Crust

This cheesecake recipe from Florida Dairy Farmers is the perfect way to indulge after a long day of mommy duties. Even better: it is gluten free!

Preparation time: 55 minutes
Baking time (total including crust): 1 hour, 15 minutes

 Ingredients (cranberry topping):

  • 1 bag fresh cranberries
  • 1 cup sugar
  • 1 teaspoon vanilla
  • ¼ cup orange juice
  • ¼ teaspoon cornstarch

Whole berry cranberry sauce may be substituted. 

Directions (cranberry topping):

Place the cranberries, sugar, vanilla, orange juice and cornstarch in a medium saucepan. Place over medium high heat, stirring occasionally, until berries burst and sauce thickens. Set aside to cool.

Ingredients (crust):

  • 3 cups rolled oats*
  • ¾ cup slivered almonds
  • 1 stick slated butter, melted
  • 1 ¾ cups sugar
  • 1 teaspoon vanillaDirections (crust):

Preheat oven to broil. On a rimmed baking sheet, spread the oats and almonds. Place under a broiler for 1-2 minutes, (stirring halfway through). Remove immediately when lightly toasted. Allow oven temperature to reduce to 350° F.

Place the toasted almonds and oats in a food processor fitted with blade and pulse until fine. Place the oat/almond mixture into a medium mixing bowl and add the remaining ingredients. Press the mixture onto the bottom and halfway up the sides of a 9” spring form pan. Bake in a 350° F oven for 15-17 minutes. Set aside on a baking sheet to cool slightly.

 Ingredients (cheesecake):

  • 3-8 ounce blocks of cream cheese
  • 16 ounces sour cream
  • 3 large eggs
  • 1 cup granulated sugar
  • 3 teaspoons orange zest
  • 1 teaspoon vanilla
  • ¼ teaspoon salt

Have all ingredients at room temperature.

 Directions (cheesecake):

Place a small casserole pan on the bottom shelf of the oven, fill halfway with water. Preheat oven to 325° F. In a food processor, pulse the cream cheese and sour cream until smooth. Add in the sugar and pulse until incorporated (3-4 pulses). Add in the eggs one at a time, pulsing just enough to incorporate. Pour mixture into a bowl and fold in the vanilla, salt and orange zest. Gently pour into prepared crust pan that has been placed on top of a baking sheet. Place several spoonfuls of the cranberry mixture on top of batter and gently pull a knife through to swirl. (There will be leftover cranberry sauce.)

Bake at 325° F for 55-60 minutes, or until center 3-4” is slightly quivery. (This will set as cheesecake cools.) Gently run a smooth knife along outer edges to prevent cracking. Turn the oven off and allow cheesecake to cool inside the oven 2 hours with the door halfway open. Once cooled, allow cheesecake to chill, covered in the refrigerator for 3-4 hours. After cheesecake has chilled, unmold from pan and serve. Serves 8-12.

*Note for those with a sensitivity to gluten: When choosing oats, be sure to check that the oats are processed in a gluten-free facility.


Related Articles

Best Birthday Ideas for Adults In Tampa

Why should your kids have all the birthday fun? Take the time this year to have a birthday celebration for yourself, as well! Lucky...

10 Ways to Celebrate Earth Day, Every Day

We only have one earth, and it’s on each one of us to nurture it, treasure it and protect it for future generations. We’ve...

10 Ideas for Non-Candy Valentine’s Day Cards

If you are in search of non-candy Valentine's Day ideas, look no further! We are loving these creative options. We also love how cost-effective...
Patel Conservatory