Ingredients
Scale
- 1 1/2 cups graham cracker crumbs (or digestive biscuits for a European twist)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1 cup fresh or frozen cranberries
- 1/2 cup water
- 1/2 cup granulated sugar (for cranberry sauce)
- Zest of one orange (optional, for a bright flavor addition)
Substitution tips: If you’re avoiding gluten, use gluten-free graham crumbs or almond flour for the crust. Greek yogurt can replace sour cream for a lighter tang, though it will slightly change the texture. For a less tart cranberry topping, adjust the sugar to taste or add a splash of orange juice for natural sweetness.
Instructions
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside with aluminum foil to prevent leaks during baking.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the springform pan. Set aside.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 3-4 minutes. This step reminds me of sitting on my flour-dusted stool as a kid, eager to help Nonna Rosa whip up her famous fillings.
- Add 1 cup sugar gradually, continuing to beat until fully incorporated.
- Beat in the eggs one at a time, making sure each is fully mixed before adding the next. This ensures a silky texture, something my mother always emphasized when teaching me to avoid overmixing.
- Mix in the vanilla extract, sour cream, and flour until just combined. The flour helps set the cheesecake without making it dense.
- Pour the cream cheese filling over the crust in the springform pan, smoothing the top with a spatula.
- Place the pan in a larger baking dish. Fill the outer dish with hot water halfway up the sides of the springform pan, creating a water bath to gently cook the cheesecake and prevent cracking.
- Bake for 55-65 minutes until the edges are set but the center still jiggles slightly when nudged. This part always tests my patience, but it’s worth the wait.
- While the cheesecake bakes, prepare the cranberry sauce. In a small saucepan, combine cranberries, 1/2 cup sugar, water, and orange zest (if using). Cook over medium heat, stirring occasionally, until cranberries burst and sauce thickens, about 10 minutes. Let cool.
- Remove the cheesecake from the oven and water bath. Turn off the oven, crack the door open, and let the cheesecake cool inside for about 1 hour to prevent sudden temperature changes that cause cracks.
- Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight. This step is key for the flavors to meld beautifully.
- Before serving, spoon the chilled cranberry sauce generously over the cheesecake, allowing the tartness and sweetness to shine against the creamy base.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
