Method
- Preheat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let it cool completely.
- Melt the white chocolate until smooth and let it cool slightly.
- In a large bowl, beat the room temperature cream cheese and sugar until smooth. Add eggs one at a time, mixing on low just until combined. Mix in sour cream and vanilla. Gently fold in the melted white chocolate.
- Pour the filling over the crust. Drop spoonfuls of half the cranberry topping (see next step for recipe) over the filling and gently swirl with a knife.
- To make the cranberry topping, combine cranberries, sugar, water, and orange zest in a saucepan. Cook over medium heat until the cranberries burst and the sauce thickens, about 10-15 minutes. Let cool before using.
- Place the springform pan in a large roasting pan and create a water bath by pouring hot water halfway up the sides of the pan.
- Bake for 60-70 minutes until the edges are set and the center has a slight wobble. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
- Remove from the water bath and cool completely at room temperature. Refrigerate for at least 6 hours or overnight.
- Serve chilled, topped with the remaining cooled cranberry sauce.
Nutrition
Notes
For the smoothest cheesecake, ensure all dairy ingredients and eggs are at room temperature.
Do not overmix the batter once the eggs are added to prevent cracking.
A slow cooling process is essential for a crack-free surface.
Do not overmix the batter once the eggs are added to prevent cracking.
A slow cooling process is essential for a crack-free surface.