Ingredients
Method
- Preheat your oven to 325°F (163°C).
- Wrap the outside of a 9-inch springform pan with a double layer of aluminum foil to prevent water from entering during the water bath.
- Lightly grease the springform pan and line the bottom with a circle of parchment paper for easy release later.
Pro tip: Make sure your oven is fully preheated before placing the cheesecake inside to ensure even baking and to prevent sinking in the center.
- In a bowl, combine 1 ½ cups graham cracker crumbs with ¼ cup granulated sugar.
- Pour in 6 tablespoons of melted butter and mix until the mixture holds together when squeezed.
- Transfer the crumb mixture to the prepared pan, pressing it evenly across the bottom and slightly up the sides if desired. Use the bottom of a measuring cup to create a smooth, compact crust.
- Chill the crust in the refrigerator for 10 minutes while you prepare the filling.
Pro tip: Ensure you press the crust firmly but not so hard that the pan buckles — a compact crust prevents crumbling when sliced.
- Allow the cream cheese to sit at room temperature for about 30–60 minutes until very soft.
- If you’re short on time, cut the cream cheese into cubes to speed up the warming process.
Pro tip: Using room-temperature cream cheese will help prevent lumps and create a silky filling — don’t skip this step.
- In a large bowl, beat the softened cream cheese on medium speed until it is smooth and free of lumps (about 2 minutes).
- Add 1 cup of granulated sugar and continue to beat until combined and creamy.
- Add the 3 large eggs one at a time, beating on low speed after each addition until just incorporated.
- Mix in 1 teaspoon of vanilla extract, 1 tablespoon of orange zest, and 2 tablespoons of orange juice.
- Gently fold in ½ cup of sour cream with a rubber spatula until the batter is completely smooth and homogeneous.
Pro tip: Keep the mixer speed low when adding the eggs — overbeating can incorporate too much air and cause cracks in the cake while baking.
- Pour the filling over the chilled crust and smooth the top with an offset spatula.
- Place the springform pan into a roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan.
- Transfer the entire setup to the oven.
Pro tip: Wrapping the pan well with foil and using hot water helps stabilize the temperature — the gentle, even heat from a water bath prevents cracks and results in a velvety texture.
- Bake at 325°F (163°C) for 50–65 minutes, or until the edges are set and the center still has a slight jiggle (it will continue to set as it cools).
- Turn off the oven, crack the door open, and let the cheesecake sit inside for 30 minutes to cool gradually.
- Remove the cheesecake from the water bath, unwrap the foil, and place it on a cooling rack to cool to room temperature (about 1–2 hours).
Pro tip: Monitor for that gentle jiggle in the center — it’s the key difference between creamy and dry cheesecake.
- Once cooled to room temperature, refrigerate the cheesecake (still in the pan) for at least 4 hours, ideally overnight. This helps it firm up for clean, perfect slices.
- In a small saucepan, combine 2 cups of cranberries, ½ cup of orange juice, and ½ cup of granulated sugar.
- Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the cranberries begin to pop (about 8–10 minutes).
- If you prefer a thicker glaze, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk it into the simmering cranberries and cook for an additional 1–2 minutes until glossy and slightly thickened. Remove from heat and allow to cool to room temperature.
Pro tip: Whisk the cornstarch slurry into the sauce off the heat to avoid lumps; return it to a low simmer and stir continuously to thicken evenly.
- Release the chilled cheesecake from the springform pan and transfer it to a serving plate.
- Spoon the cooled cranberry topping over the cheesecake, spreading it gently so the fruit and syrup cover the surface.
- For an extra touch, grate some additional orange zest over the top or add a few whole cranberries for garnish.
- To achieve clean slices, run a sharp knife under hot water, dry it, then slice; wipe the knife clean and reheat between cuts.
- Serve chilled, optionally garnished with a dollop of whipped cream or a sprinkle of finely chopped candied orange peel if desired.