Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/4 cup orange juice
- 1 teaspoon orange zest
Directions
Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
Combine graham cracker crumbs, sugar, and melted butter; press firmly into the bottom of the prepared pan.
Bake the crust for 8 minutes, then remove from the oven and let cool.
Beat the cream cheese and sugar until smooth, then add the eggs one at a time, mixing well after each addition.
Mix in the sour cream and vanilla extract until just combined.
Pour the cream cheese mixture over the cooled crust.
Bake for 35-40 minutes, or until the center is slightly jiggly.
Let the cheesecake cool completely on a wire rack.
In a saucepan, cook the cranberries, sugar, orange juice, and zest over medium heat for 8-10 minutes, until the mixture thickens.
Let the cranberry topping cool completely.
Spread the cooled cranberry topping evenly over the chilled cheesecake.
Chill the cheesecake for at least 4 hours before serving.
Frequently Asked Questions
How long does this Cranberry Cheesecake need to chill before serving?
After baking for 43 minutes, this Cranberry Cheesecake requires a minimum chilling time of 4 hours. For the best texture and flavor, we highly recommend chilling it overnight in the refrigerator. Proper chilling ensures the filling sets completely before slicing.
Can I make this medium-difficulty Cranberry Cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead, as it needs significant chilling time anyway. You can prepare the entire recipe, including the 4-hour chill time, up to two days in advance. Store it tightly covered in the refrigerator until you are ready to serve.
What's the best way to prevent my Cranberry Cheesecake from cracking during baking?
While this recipe doesn't explicitly call for a water bath, a key step to prevent cracking is ensuring your cream cheese and eggs are fully softened before mixing. Also, avoid over-beating the batter once the eggs are added to incorporate less air. Bake at the specified 325°F (163°C) and allow it to cool slowly in the oven with the door ajar.
