Holiday Cranberry Cheesecake (Printable Version)
# What You'll Need:
01 -
A pinch of salt.
02 -
1 tablespoon vanilla extract.
03 -
8 ounces sour cream brought to room temperature.
04 -
1 ½ cups white sugar.
05 -
1 ½ cups finely crushed graham crackers.
06 -
⅓ cup sugar.
07 -
2 tablespoons orange zest.
08 -
¼ cup melted unsalted butter.
09 -
5 large room-temp eggs.
10 -
2 pounds (four 8-ounce packs) softened cream cheese.
11 -
1 (12-ounce) can of whole cranberry sauce or 1 ½ cups of homemade cranberry.
# Preparation Steps:
01 -
Set your oven to 325°F and spray a 10-inch springform pan to keep things from sticking.
02 -
Combine graham cracker crumbs, unsalted butter, sugar, and a sprinkle of salt. Press the mixture into the pan and bake for 10 minutes. Make sure it cools before moving on.
03 -
Using a mixer, whip the cream cheese till it’s velvety. Blend in sugar and sour cream. Add the eggs, vanilla, and zest, but be careful not to overmix.
04 -
Puree the cranberry sauce in a blender until it’s silky.
05 -
Pour in half the cheesecake filling, drizzle half of the pureed cranberries on top. Add the rest of the batter, top with the remaining cranberry puree, and swirl the surface gently with a knife.
06 -
Wrap the bottom of the pan in foil to make it watertight. Put it inside a roasting pan and pour in about 1 ½ inches of hot water.
07 -
Bake for 60 to 90 minutes, letting it jiggle just a little in the center. Turn the oven off and let it sit inside, untouched, for another hour.
08 -
Take the pan out, remove the foil, and chill the cheesecake in the fridge for at least 6 hours after covering it up.
# Additional Tips:
01 -
A water bath keeps the top from cracking and helps it bake evenly.
02 -
Having all your ingredients at room temperature gives you the best texture.
03 -
This dessert can be prepped 2 to 3 days before serving.