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Cranberry Cheesecake

Cranberry Cheesecake
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Ingredients

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  • 1.5 cups graham cracker crumbs
  • 1/3 cup melted unsalted butter
  • 2 tablespoons granulated sugar (for crust)
  • 32 oz cream cheese, softened to room temperature
  • 1 cup granulated sugar (for filling)
  • 1 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 12 oz fresh or frozen cranberries
  • 1/2 cup granulated sugar (for sauce)
  • 1/4 cup orange juice
  • 1 teaspoon orange zest

Instructions

  1. In a small saucepan, combine the cranberries, 1/2 cup sugar, orange juice, and orange zest. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes. Blend the mixture until smooth, then strain through a fine-mesh sieve to remove skins. Let the sauce cool completely.
  2. Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs, 2 tablespoons of sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese and 1 cup of sugar until perfectly smooth and creamy. Add the sour cream and vanilla extract, mixing until just combined. Be careful not to overbeat at this stage to avoid adding too much air to the batter.
  4. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Scrape down the sides of the bowl often. Pour the creamy filling over the cooled crust in the springform pan.
  5. Drop spoonfuls of the cooled cranberry sauce onto the top of the cheesecake batter. Use a toothpick or a butter knife to gently swirl the sauce into the batter, creating a marble pattern. Avoid over-swirling so the colors stay distinct.
  6. Bake for 60 to 70 minutes. The edges should be set and slightly puffed, but the center should still have a slight jiggle. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for one hour to prevent cracking.
  7. Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 6 hours, or ideally overnight, to allow the texture to firm up and the flavors to meld.

Find it online: https://www.pleasecook.com/desserts/cranberry-cheesecake/