Description
A rich, velvety New York style cheesecake topped with a homemade tart cranberry and orange glaze. Perfectly balanced between sweet and zesty.
Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/3 cup melted unsalted butter
- 2 tablespoons sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs
- 12 oz fresh cranberries
- 1/2 cup sugar (for filling)
- 1 tablespoon orange zest
- 1 tablespoon orange juice
Instructions
- Preheat oven to 350F. Mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Press firmly into a springform pan and bake for 10 minutes. Let cool.
- In a large bowl, beat softened cream cheese and 1 cup of sugar until smooth.
- Mix in sour cream and vanilla extract. Add eggs one at a time, mixing on low speed just until combined.
- Pour batter onto the cooled crust. Wrap the pan in foil and place in a water bath. Bake at 325F for 60-70 minutes until edges are set.
- Turn off oven and keep the door cracked for one hour. Remove and refrigerate for at least 6 hours.
- In a saucepan, combine cranberries, 1/2 cup sugar, orange zest, and orange juice. Simmer over medium heat for 10-15 minutes until berries burst and thicken.
- Cool the cranberry filling completely, then spread it over the chilled cheesecake.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American