Keto Cranberry Orange Cheesecake | I Breathe I’m Hungry

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This gorgeous Keto Cranberry Orange Cheesecake is subtly flavored with orange, and has a generous amount of cardamom in the crust. The jewel-toned cranberry gel on top makes this festive keto dessert a real show stopper!

Keto cranberry orange cheesecake on a marble cake pedestal

This Keto Cranberry Orange Cheesecake is as beautiful as it is delicious!

Don’t be intimidated by the top layer, it’s super easy to execute, and the creamy keto cheesecake is perfectly complemented by that sweet-tart cranberry jelly!

Cross section of the Keto cranberry orange cheesecake

Not your average low carb cheesecake, this lush keto cranberry orange cheesecake starts with a rich crust, spiced with cardamom and orange zest.

The super smooth cheesecake layer is lightly flavored with orange, cranberry, and vanilla, which pairs really, REALLY well with the sophisticated crust.

Keto cranberry orange cheesecake before the cranberry gel goes on

I baked this keto cranberry orange cheesecake without a water bath, and it turned out perfectly, with not a crack in sight.

I also blended this batter in my high powered Blendtec blender, but if you don’t have a large blender, I’ll also provide instructions to make with a mixer below.

Keto cranberry orange cheesecake with the cranberry jelly spooned over the top

The cranberry jelly gets added after the cheesecake is fully cooled (I did it the next morning) making this keto cranberry orange cheesecake a multi-step recipe.

I promise that it’s not difficult though, and is SO totally worth the effort!

After cooking and then straining the ingredients to make your juice, you’ll add unflavored gelatin as a thickener. Then you cool it until it’s no longer liquid but not quite set either, and then spread it onto the cheesecake.

After chilling for a few more hours, it will set into a firmer gel that slices without oozing, but still melts in your mouth and isn’t firm or chewy when eating.

I can’t say enough about how perfect a bite these three layers make together!

This is easily the fanciest keto cheesecake I’ve ever made, and definitely a new favorite in our house – even with the perennially picky Hungry Jr.

I just know that your tribe will love it too! 🙌🏻

Keto Cranberry Orange Cheesecake Notes:

It is imperative that your cream cheese be fully softened so that it will blend easily and not bog down the blender or leave you with chunks. 

Frozen cranberries are fine (it’s what I used)

Be sure to only use the orange part of the zest, if you get into the white part (called the pith) it will turn bitter. 

Don’t use the convection setting on your oven if given the option – if you do, the top of your cheesecake can dry out and form a brownish skin. 

When you remove the cooked cheesecake from the oven it may still be a little jiggly. Don’t panic, it’s cooked and safe to eat, but it won’t set fully until completely chilled.

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Cross section of the Keto cranberry orange cheesecake

Keto Cranberry Orange Cheesecake


  • Author:
    Mellissa Sevigny

  • Prep Time:
    20 minutes

  • Cook Time:
    95 minutes

  • Total Time:
    1 hour 55 minutes

  • Yield:
    12 servings 1x

  • Category:
    Keto desserts

  • Method:
    Baking

  • Cuisine:
    American

  • Diet:
    Diabetic

Description

This gorgeous Keto Cranberry Orange Cheesecake is subtly flavored with orange, and has a generous amount of cardamom in the crust. The jewel-toned cranberry gel on top makes this festive keto dessert a real show stopper!



Scale

Ingredients

For the crust:

  • 6 tablespoons salted butter, melted
  • 2 cups superfine blanched almond flour
  • 1/3 cup brown or golden sugar substitute (I used this one)
  • 1/4 teaspoon orange extract
  • 1 teaspoon finely grated orange zest
  • 1/2 teaspoon ground cardamom

For the cheesecake layer:

  • 4 eggs
  • 1/4 cup heavy whipping cream
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon orange extract
  • 1 teaspoon finely grated orange zest
  • 1/4 cup raw cranberries
  • 32 ounces cream cheese, softened
  • 1 1/2 cups granulated erythritol (I used this one)
  • pinch of salt

For the cranberry gel:

  • 1 cup fresh or frozen cranberries
  • 1 cup water
  • 1 tablespoon finely grated orange zest
  • 1/2 cup granulated erythritol
  • 2 teaspoons unflavored gelatin (I used this one)
  • 1 tablespoon cold water

Instructions

For the crust:

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Combine the melted butter, almond flour, sweetener, orange extract, orange zest, and cardamom in a medium sized bowl and mix well with a fork.
  3. Grease the sides of a 10 inch springform pan with butter. 
  4. Spoon all of the crust mix into the pan and press down firmly and evenly with your hands to create a uniform bottom crust layer.
  5. Bake the crust for 10 minutes. 
  6. Remove (but leave the oven on) and cool. 

To make the cheesecake layer in a large (64 ounce) blender:

  1. Break the eggs into a large blender cup, and add the heavy whipping cream, vanilla, orange extract, orange zest, and cranberries. 
  2. Blend until smooth. 
  3. Add 2 blocks of softened cream cheese and blend until smooth, scraping the sides down with a silicone spatula as necessary. 
  4. Add the 3rd block of cream cheese and blend until smooth. 
  5. Add the 4th block of cream cheese and blend until smooth, again scraping the sides of the blender cup with a spatula as necessary. 
  6. Add the erythritol and pinch of salt and blend until smooth. The batter should be thick and uniform in color with a slightly pink tint form the cranberries. 
  7. Spoon the filling into the pre-baked and cooled crust, and smooth the top. 
  8. Bake the cheesecake (still at 325 degrees) for 80 minutes. 
  9. Turn the oven off and leave the cheesecake inside for one hour, with the door cracked open to release the heat. 
  10. Remove the cheesecake from the oven and chill for at least 6 hours before topping with the cranberry gel. 

To make the cranberry gel:

  1. Combine the cranberries, water, orange zest, and erythritol in a small saucepan.
  2. Bring to a boil over high heat, then turn the heat down to medium and simmer for 5 minutes, or until the cranberries are bursting. 
  3. Using a spoon or potato masher, smash the cranberries until a paste is formed (do not blend with a blender!)
  4. Strain the mixture through a fine strainer and discard the solids. 
  5. Whisk the gelatin into the tablespoon of cold water in a small bowl – it will have a paste-like consistency. 
  6. Whisk the gelatin mixture to the hot cranberry liquid mixture until it’s fully dissolved. 
  7. Chill for 1 hour, or until it is no longer liquid, but not quite firm either. You want it to be soft enough to spread out, but not so liquid that it will soak into the cheesecake layer. 
  8. Spread the cooled cranberry gel onto the cheesecake to about 1/2 inch from the edge (give or take.)
  9. Chill the cheesecake for at least 2 additional hours – total chill time for the cake should be a minimum of 8 hours before serving. 
  10. Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. 

ALTERNATIVE INSTRUCTIONS:

To make the cheesecake layer batter with a stand or hand mixer:

  1. Mix the cream cheese and sweetener together until fluffy and smooth. 
  2. Add the eggs, one at a time, blending after each. 
  3. Add the heavy whipping cream, vanilla extract, orange extract, orange zest, and salt and mix until smooth. 
  4. Use a small blender like a magic bullet to puree the cranberries.  
  5. Add the cranberry puree to the batter and mix well. 
  6. Bake as directed in blender instructions above. 

Notes

Approximate net carbs per slice = 5g.


Nutrition

  • Serving Size: 1/12th of cake
  • Calories: 460
  • Fat: 42g
  • Carbohydrates: 7g
  • Fiber: 2g
  • Protein: 11g

Keywords: keto cranberry cheesecake, keto cheesecake, low carb cheesecake

If you’re looking for more delicious keto cheesecake recipes, try my Pumpkin Cheesecake and Hazelnut Chocolate cheesecake next!

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