One of my all-time favorite holiday cheesecakes from Bon Appetit. I've been making this for years. It's super delicious and will wow your guests. I just love the tartness of the cranberries with the cheesecake. Cake can be make a day or two ahead or even frozen. I usually start the cranberry puree 1 days ahead because it has to chill but make sure it's not too cold as it will sink in your batter. It should be brought up to room temperature before swirling. You need a 10-inch pan for this and another pan to steam the cheesecake in. Steaming makes all cheesecakes in my opinion better.
Yield: Serves 12
- 2 cups fresh cranberries or frozen, thawed
- 2/3 cup sugar
- 2/3 cup fresh orange juice
- 2 tablespoons grated orange peel
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 4 teaspoons vanilla extract
- Nonstick vegetable oil spray
- 2 3/4 cups finely ground butter biscuit cookies or butter cookies
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted
- 4, 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 4 large eggs
- 1 cup sour cream
- 1/2 cup whipping cream
- 1 tablespoon vanilla extract
Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.
Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
Remove pan sides. Serve cake with Cranberry-Raspberry Compote.