INGREDIENTS
for the crust
1 stick butter or margarine
1 ½ cups flour
½ cup sugar
1 ½ teaspoons baking powder
1 egg
for the filling
16 ounces cream cheese, softened
2 cups sour cream, full fat
¾ cup sugar
5 large eggs
1 teaspoon vanilla extract
1 teaspoon grated orange zest
juice of half an orange
pinch of salt
for the cranberry topping
3 cups fresh or frozen cranberries
1 cup granulated sugar
½ cup water
zest of 1 orange
2 teaspoons cornstarch
METHOD
Preheat your oven to 300°F (150°C), grease a 9-inch springform pan, and line the bottom with parchment paper. Melt butter in the microwave, then combine flour, sugar, baking powder, an egg, and melted butter in a food processor until it reaches a wet sand texture. Press the mixture into the bottom and 3 inches up the sides of the pan.
In the same bowl, blend cream cheese, sour cream, sugar, vanilla, salt, orange zest, and juice until smooth. Add eggs one at a time, beating between each. Pour this filling evenly over the crust. Bake for about 1 hour until the center jiggles slightly but the rest is set. Turn off the oven, let the cheesecake cool inside for 10 minutes with the door closed, then crack the door open and cool for another hour to prevent deflation or cracking. Once cooled completely, refrigerate for at least 4 hours before serving.
For the cranberry topping, combine cranberries, sugar, water, and orange zest in a saucepan over medium heat. Cook until the cranberries begin burst – leave some remaining whole, and the sauce thickens, about 5-10 minutes, remove from heat, let cool for a few minutes. Whisk together cornstarch and a tablespoon of water, stir into the cranberries, mix well, chill until ready to use. Spoon the topping over the cheesecake when ready to serve.
