Instructions

Step 1: Preheat the oven to 325°F. Grease a 9-inch springform pan and place it on a double thickness of heavy-duty foil (about an 18-inch square). Wrap the foil securely around the pan to waterproof it, then place the pan on a baking sheet.

Step 2: In a small bowl, mix the graham cracker or shortbread cookie crumbs with the melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 6 minutes, then remove and let cool on a wire rack.

Step 3: In a large saucepan, combine the cranberries, sugar, and water. Cook over medium heat, uncovered, until the berries pop, about 12 to 15 minutes. Stir in the lemon juice. Pass the mixture through a food mill, discarding pulp and seeds, then set aside the smooth cranberry topping.

Step 4: In a large bowl, beat the softened cream cheese, sugar, and lemon juice until smooth. Add the eggs and beat on low speed until just blended. Pour the filling into the cooled graham cracker crust.

Step 5: Spoon about 1/4 cup of the cranberry topping over the filling. Cut through the filling with a knife to swirl the topping gently. Place the springform pan inside a larger pan and add 1 inch of hot water to create a water bath. This helps prevent cracking.

Step 6: Bake the cheesecake for 55 to 65 minutes, until the center is just set and the top looks dull. Remove the springform pan from the water bath and peel off the foil. Cool the cheesecake on a wire rack for 10 minutes, then carefully run a knife around the edge to loosen it. Let it cool for at least one hour longer.

Step 7: Pour the remaining cranberry topping over the cheesecake. Refrigerate overnight, covering it once completely cooled. Before serving, remove the rim of the springform pan.

Tips & Variations

For a more intense cranberry flavor, use fresh cranberries when they are in season, or thaw frozen ones before cooking.

If you prefer a nutty crust, substitute half of the graham cracker crumbs with finely chopped toasted almonds or pecans.

To avoid cracks, do not overbeat the filling and use the water bath method as described.

Add a teaspoon of vanilla extract to the filling for extra depth of flavor.

Storage

Store the cranberry cheesecake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 4 days. For longer storage, freeze uncovered until firm, then wrap tightly and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat is not recommended, as cheesecake is best enjoyed chilled.

FAQs

Can I use a regular cake pan instead of a springform pan?

It’s best to use a springform pan because it allows for easy removal of the delicate cheesecake without damaging its shape. If using a regular pan, line it with parchment paper and be extra careful when removing the cake.

Why do I need to use a water bath for baking?

The water bath provides gentle, even heat which helps prevent the cheesecake from cracking and ensures a creamy, smooth texture.