Cheesecake with Dried Cranberries, Microgreens, and Orange Caramel Sauce

Intro:

Take your dessert to the next level with this Dried Cranberry Cheesecake—a luscious, creamy treat with bursts of tangy sweetness from cranberries, topped with a fresh twist of microgreens and a glossy orange caramel drizzle. It's a masterpiece that’s as impressive as it is delicious!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1 tbsp all-purpose flour
• 1/4 cup dried cranberries, roughly chopped

For the Orange Caramel Sauce:

• 1/2 cup granulated sugar
• 1/4 cup fresh orange juice
• 1/4 cup heavy cream
• 1 tbsp unsalted butter
• Pinch of sea salt

For Topping:

• A small handful of fresh microgreens (e.g., sunflower or pea shoots)
• A few extra dried cranberries for garnish

Instructions

1. Make the Crust:

• Preheat your oven to 325°F (160°C).
• Mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.

2. Prepare the Cheesecake Filling:

• In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the eggs one at a time, mixing well after each addition.
• Mix in the vanilla, sour cream, and flour until just combined. Fold in the chopped dried cranberries.
• Pour the mixture over the cooled crust, smoothing the top with a spatula.

3. Bake the Cheesecake:

• Place the springform pan in a large roasting pan and fill the roasting pan with enough hot water to come halfway up the sides of the cheesecake pan (this creates a water bath for even baking).
• Bake for 50–60 minutes, or until the center is slightly jiggly but set.
• Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour. Remove from the oven and let cool completely, then chill in the refrigerator for at least 4 hours or overnight.

4. Make the Orange Caramel Sauce:

• In a medium saucepan, heat the sugar over medium heat until it melts and turns amber in color. Carefully add the orange juice (it will bubble up) and whisk until smooth.
• Stir in the heavy cream, butter, and a pinch of sea salt. Simmer for 2–3 minutes, then remove from heat and let cool.

5. Assemble and Serve:

• Remove the cheesecake from the springform pan and place it on a serving plate.
• Drizzle the orange caramel sauce over the cheesecake.
• Garnish with a handful of fresh microgreens and a sprinkle of dried cranberries for a pop of color and freshness.

This dessert is the perfect combination of creamy indulgence, bright citrus, and fresh flavors, making it a truly memorable dish for any occasion! 🍊🍰🌱