Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cranberry Swirl:
- 2 cups fresh or frozen cranberries
- 1/3 cup granulated sugar
- 2 tablespoons orange juice
- For the Cheesecake Filling:
- 32 oz cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 4 large eggs, room temperature
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 6 oz high-quality white chocolate, melted and cooled slightly
Instructions
- Step 1: Preparation of Crust and Cranberry Sauce: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons of sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool. While the crust bakes, place cranberries, 1/3 cup sugar, and orange juice in a small saucepan over medium heat. Simmer for 10-12 minutes until the cranberries burst and the mixture thickens into a sauce. Strain through a fine-mesh sieve to remove skins, leaving you with a smooth red syrup. Set aside to cool.
- Step 2: Mixing and Baking the Cheesecake: In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until perfectly smooth and fluffy. Add the sour cream, orange zest, and vanilla, mixing on low speed to avoid adding too much air. Incorporate the eggs one at a time, mixing just until combined. Gently fold in the melted white chocolate. Pour half of the cheesecake batter over the cooled crust. Drip half of the cranberry sauce over the batter in small dots. Pour the remaining batter on top, followed by the remaining cranberry sauce. Use a toothpick or knife to gently swirl the cranberry sauce into the batter. Bake for 60 to 70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the door cracked for one hour to prevent cracking.
- Step 3: Chilling and Plating: Remove the cheesecake from the oven and run a thin knife around the edge of the pan to loosen it. Let it cool completely at room temperature, then refrigerate for at least 6 hours, or preferably overnight. When ready to serve, release the springform sides. For an extra touch of elegance, drizzle extra melted white chocolate over the top and garnish with sugared cranberries or fresh orange slices. Slice with a warm, clean knife for the most professional appearance.
- Cook Time: 7 hours 55 minutes (includes cooling and chilling)