Cranberry Orange Cake (Print Version)
# Ingredients:
01 -
1 pinch of salt.
02 -
⅓ cup of white sugar.
03 -
¼ cup melted unsalted butter.
04 -
1 ½ cups crushed graham crackers.
05 -
8 ounces of sour cream at room temperature.
06 -
1 ½ cups sugar.
07 -
5 large eggs, brought to room temperature.
08 -
1 tablespoon vanilla essence.
09 -
2 tablespoons orange zest.
10 -
2 pounds (four 8-ounce packs) softened cream cheese.
11 -
1 ½ cups homemade or 1 (12-ounce) can of whole berry cranberry sauce.
# Instructions:
01 -
Set your oven to 325°F. Coat a 10-inch springform pan with cooking spray.
02 -
Combine the butter, crumbs, sugar, and salt. Firmly press the mixture into your pan and bake for 10 minutes. Let it cool completely.
03 -
Whip cream cheese until silky smooth. Stir in the sugar and sour cream till blended, then add eggs, orange zest, and vanilla. Blend just until it comes together.
04 -
Puree the cranberry sauce till it's smooth.
05 -
Pour in half the cheesecake mixture, followed by half the cranberry puree. Repeat layers with the remaining batter and puree. Use a knife to create decorative swirls on top.
06 -
Wrap the pan in heavy foil, place it in a bigger roasting pan, and pour 1½ inches of hot water around it.
07 -
Bake your cheesecake for 1 to 1½ hours, or until it slightly wobbles. Once done, turn off the heat and let it sit in the oven for an hour without opening the door.
08 -
Take it out, remove the foil, cover it, and chill it in the fridge for at least 6 hours.
# Notes:
01 -
Using a water bath keeps the cheesecake from cracking and helps it bake evenly.
02 -
Let all ingredients warm to room temperature for the best texture.
03 -
Make it up to 2-3 days in advance if needed.