Desserts
RecipesAbout Gluten Free Oat and Almond Crusted Cranberry-Orange Cheesecake
This gluten-free oat and almond crusted cranberry-orange cheesecake combines a creamy, zesty filling with a crunchy, nutty crust. The tartness of fresh cranberries and the brightness of orange zest create a delightful contrast to the rich cream cheese base. A topping of homemade cranberry sauce swirled through the batter adds a festive touch, making this cheesecake perfect for holiday gatherings. The oat and almond crust brings both texture and a wholesome twist to the traditional cheesecake.
Ingredients for Cranberry Topping
1 bag fresh cranberries
1 cup sugar
1 teaspoon vanilla
1/4 cup orange juice
1/4 teaspoon cornstarch
Whole berry cranberry sauce may be substituted
Ingredients for Crust
3 cups rolled oats*
3/4 cup almonds, slivered
1 stick slated butter, melted
1 ¾ cups sugar
1 teaspoon vanilla
Ingredients for 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
1/4 teaspoon salt
Preparation
01Place the cranberries, sugar, vanilla, orange juice and cornstarch in a medium saucepan.
02Place over medium high heat, stirring occasionally, until berries burst and sauce thickens. Set aside to cool.
03Preheat oven to broil.
04On a rimmed baking sheet, spread the oats and almonds. Place under a broiler for approximately 1 to 2 minutes (stirring halfway through). Remove immediately when lightly toasted.
05Allow oven temperature to reduce to 350 degrees F.
06Place the toasted almonds and oats in a food processor fitted with blade and pulse until fine.
07Place 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-inch spring form pan.
08Bake in 350 degree F for approximately 15 to 17 minutes. Then, Set aside on a baking sheet to cool slightly.
09Place a small casserole pan on the bottom shelf of the oven, fill halfway with water.
10Preheat oven to 325 degrees F.
11In a food processor, pulse the cream cheese and sour cream until smooth. Add in the sugar and pulse until incorporate (approximately 3 to 4 pulses).
12Add in the eggs one at a time, pulsing just enough to incorporate.
13Pour 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.
14Place several spoonful’s of the cranberry mixture on top of batter and gently pull a knife through to swirl. (There will be leftover cranberry sauce).
15Bake at 325 degrees F for about 55 minutes, or until center 3-inch to 4-inch is slightly quivery. (This will set as cheesecake cools).
16Gently run a smooth knife along outer edges to prevent cracking.
17Turn the oven off and allow cheesecake to cool inside the oven for 2 hours with the door halfway open.
18Once cooled, allow cheesecake to chill, covered in the refrigerator for approximately 3 to 4 hours.
19After cheesecake has chilled, unmold from pan and serve.
*For those with sensitivity to gluten, when choosing oats be sure to check that the oats are processed in a gluten-free facility.
**Substitute low-fat dairy products if desired.
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