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Citrus Cheesecake with Cranberries Jubilee

This delicious cheesecake topped with cherry sauce and garnished with lime wedges and fresh cranberries are perfect for anytime dessert.

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  • prep time 35 min
  • total time 6 hr 55 min
  • ingredients 18
  • servings 12
 

Ingredients

Crust

1 1/4
cups graham cracker crumbs
1/3
cup margarine or butter, melted
1/4
cup sugar
1
teaspoon cinnamon

Cheesecake

2
(8-oz.) pkg. cream cheese, softened
2/3
cup sugar
2
eggs
1/3
cup sour cream
1
tablespoon grated lime peel
1
tablespoon grated orange peel

Sauce

1
cup fresh or frozen cranberries
2/3
cup orange marmalade
1/3
cup sugar
1
teaspoon cinnamon
1/3
cup orange-flavored liqueur or brandy

Garnish

3/4
cup whipping cream, whipped
Lime wedges
Fresh cranberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Line 9-inch round cake pan with foil so that foil extends over sides of pan. In large bowl, combine all crust ingredients; mix well. Press into bottom of foil-lined pan. Bake at 325°F. for 8 minutes.
  • 2 Meanwhile, in large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in 2/3 cup sugar. At low speed, add eggs 1 at a time, beating just until blended. Stir in sour cream, lime peel and orange peel. Pour over crust.
  • 3 Bake at 325°F. for 35 to 45 minutes or until center is set. Cool to room temperature on wire rack. Cover; refrigerate at least 4 hours or overnight.
  • 4 In medium saucepan, combine all sauce ingredients except liqueur. Bring to a boil. Reduce heat; simmer 8 to 10 minutes or until cranberries burst and mixture is syrupy, stirring occasionally. (Mixture can be made up to 2 hours before serving. Cover and refrigerate until ready to serve.)
  • 5 To serve, lift cheesecake from pan using foil. Pipe or dollop whipped cream around top edge of cheesecake. Garnish with lime wedges and cranberries. Cut cheesecake into wedges; place on individual plates.
  • 6 If necessary, reheat cranberry sauce mixture. In small saucepan, warm liqueur. Immediately pour over hot cranberry mixture; ignite with match. Stir with metal spoon to blend until flame dies. Spoon warm cranberry mixture over wedges. Store any remaining cheesecake in refrigerator.
  • 1 Heat oven to 325°F. Line 9-inch round cake pan with foil so that foil extends over sides of pan. In large bowl, combine all crust ingredients; mix well. Press into bottom of foil-lined pan. Bake at 325°F. for 8 minutes.
  • 2 Meanwhile, in large bowl, beat cream cheese at medium speed until smooth and creamy. Gradually beat in 2/3 cup sugar. At low speed, add eggs 1 at a time, beating just until blended. Stir in sour cream, lime peel and orange peel. Pour over crust.
  • 3 Bake at 325°F. for 35 to 45 minutes or until center is set. Cool to room temperature on wire rack. Cover; refrigerate at least 4 hours or overnight.
  • 4 In medium saucepan, combine all sauce ingredients except liqueur. Bring to a boil. Reduce heat; simmer 8 to 10 minutes or until cranberries burst and mixture is syrupy, stirring occasionally. (Mixture can be made up to 2 hours before serving. Cover and refrigerate until ready to serve.)
  • 5 To serve, lift cheesecake from pan using foil. Pipe or dollop whipped cream around top edge of cheesecake. Garnish with lime wedges and cranberries. Cut cheesecake into wedges; place on individual plates.
  • 6 If necessary, reheat cranberry sauce mixture. In small saucepan, warm liqueur. Immediately pour over hot cranberry mixture; ignite with match. Stir with metal spoon to blend until flame dies. Spoon warm cranberry mixture over wedges. Store any remaining cheesecake in refrigerator.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
14g,
14%
),
Cholesterol
100mg
100%;
Sodium
250mg
250%;
Total Carbohydrate
46g
46%
(Dietary Fiber
1g
1%
  Sugars
35g
35%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
6%;
Calcium
8%;
Iron
6%;
Exchanges:
2 Starch; 1 Fruit; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.