Orange you glad I made another cheesecake?

Oh you knew I would have to make a cheesecake for Christmas….and so I did. For some reason this cheesecake was inspired by me watching Little Women(which I was watching today). I already make a white chocolate and raspberry cheesecake but just subbed the cranberries to make it more Christmas like. The satsumas come from the scene in the movie when they have a wonderful breakfast laid out and Amy is so very excited that there is an orange. Yet, gracious as their family is, they give their breakfast away. I’m not really sure how oranges became such a big thing at Christmas. I have several friends that have the tradition of having an orange at the bottom of their stocking(I prefer jewelry…but to each their own :) ) So I added satsuma zest to the cookie dough crust and instead of a regular caramel, I went with the satsuma caramel. And in the grand tradition of the movie I am giving away my cheesecakes…just in case you were wondering.

Well I am off to watch more Christmas movies….who knows what I will come up with after watching the Grinch…roast beast anyone???


White Chocolate Cranberry Cheesecake with Satsuma Caramel Sauce

sugar cookie dough(favorite recipe or store bought)
2 1/2 lbs cream cheese
2 1/2 cups sugar
2 TB flour
5 eggs
2 tsp vanilla
6 oz white chocolate, chopped
1 cup dried cranberries

1. Press sugar cookie dough into 10 inch spring form pan. Bake for 10 minutes on 350F and set aside.
2. Cream the cheese until soft. Add in the sugar and mix well. Decrease the mixer speed to low and add the flour.
3. Add eggs in one at a time scraping bowl down to make sure that there are no lumps.
4. Stir in the vanilla. The chocolate and cranberries can be added now; they just get stirred in. If you wish to melt the chocolate and add in this was that is fine.
5. Pour batter into the pan. Bake in a water bath at 350F for approx 2 hours. Let cake sit at room temperature until cool, then chill overnight.

1/2 cup superfine granulated sugar
1 cup Satsuma juice(or just oranges if you don’t have satsumas) about 5 satsumas or 3 oranges
Remove zest from 2 satsumas. Squeeze juice from satsumas and strain through a fine sieve. Measure out 1 cup juice.

Cook remaining 1/2 cup sugar in a dry heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel. Add zest and cook, stirring, until fragrant, about 15 seconds. Tilt pan and carefully pour in juice (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved, then cool sauce.


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  1. Little Women is the only movie that makes me cry. Just thinking about it makes me tear up a little.

    The cheesecakes looks great-I would expect nothing less!

    I think oranges are associated with Christmas because before good refrigeration and trucks, oranges were very expensive in non orange growing climes. The only time they got the pricy fruit was at Christmas as a treat.

  2. YOU DID NOT! This is completely out of control. Indescribably beautiful — I can only imagine how it tasted.

  3. I am very glad indeed you made Orange Cheese cake.My word! I am at loss for words!:)
    Excellent! That’s all I can say!
    Merry Christmas and Happy New Year! See you next week.

  4. Stunning as usual, there’s always room for cheesecake…

  5. oh-my-gosh-you are incredible!This is perfect! Yes, Lisa, she is out of control…. but good!Happy Holidays to you and yours-Cheers!

  6. Beautiful cheesecake, and your giving these away? Shall I send you my address? :)

  7. Beautiful…LOVE the idea of the zest in the crust. I still haven’t made a cheesecake. Maybe I’ll get a springform pan for Christmas and I’ll make one for New Years!

  8. A good cheesecake is worth every penny. Especially if you don’t pay for it : )

  9. Beautiful cheesecake! I love orange.. especially at Christmas time too! Stunning pictures, my friend!

  10. Cheesecakes are great !!! Not so forgiving for my waistline… ah well but we only live once.I’ll put it to my menu today.

  11. If that cheesecake tastes anything like those pictures it is incredible. You are awesome (as usual)

  12. Any recipe with oranges gets my attention immediately. I love citric food.

  13. har har har… how… clever

    no, i am glad you made another cheesecake, this look wonderful [i love the colors!]

    have a merry one!

  14. This cheesecake looks wonderful! I just made some miniature orange-flavored cheesecakes topped with Grand Marnier cream. They were delicious! Orange is my new favorite flavor in cheesecake!

  15. How I missed you, my friend!!!

    I wish I could have some of this cheesecake right now. Then I wouldn’t feel so bad about my Leafs.

    Beautiful presentation, Peabody!

  16. I always can smell that satsuma/tangerine(?) aroma here! Chinese love tangerine esp in winter… you know we just expect a specific scent in certain occasions/seasons. Your cheesecake is lovely as always… still agree with you, jewelery in our stocking!

  17. Good golly – that drenched my keyboard in drool and I just had lunch.
    That is double wow, wow!!

  18. In the above recipe for the flour…you said “2TB flour”…does this mean tablespoons? I know its a dumb question, but it is past my bedtime and I am delirious! This sounds so good that I will be making it this week. I just found your pinterest boards. Thank you for sharing.

  19. Yes TBSP

  20. I made your cheesecake recipe today. I have it cooling in the fridge as I send this so I’m not sure yet how the crust turned out. I put the sugar cookie crust in the springform pan and placed it in a preheated oven at 350 degrees for 10 min. when I went to take it out it was very runny looking. I’ve never done the sugar cookie crust was so sure if it was suppose to be more done. I was concerned it would be very soggy after cooking with the cream cheese batter in it. I did put it in for longer so will see in the morning it turned out. I’m so anxious to taste it. It sounds like a great cheesecake creation.

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