This cheesecake brings the colours, textures, and flavours of the holidays together in an unforgettable dessert you’ll save to make year after year.
- small bowl
- springform pan (23 or 25 cm)
- baking sheet
- hand mixer or stand mixer
- thin knife
- 1 1/2 cups (375 mL) graham cracker crumbs
- 1/4 cup (60 mL) butter, melted
- 3 pkgs (250 g each) cream cheese, softened
- 1 cup (250 mL) granulated sugar
- 3 eggs
- 2 tsp (10 mL) vanilla extract
- 1/2 tsp (2 mL) grated orange zest
- 1 small tub (250 mL) sour cream
- CRANBERRY CLEMENTINE SAUCE:
- 2 cups (500 mL) fresh or frozen cranberries
- 1/3 cup (75 mL) granulated sugar
- 1/4 cup (60 mL) orange juice
- 1 tbsp (15 mL) cornstarch
- 1 tbsp (15 mL) water
- 2 clementines, peeled
- In a small bowl, stir together graham cracker crumbs and butter until well moistened. Spread out into a 9 or 10inch (23 or 25 cm) springform pan. Pat in the bottom and slightly up sides (about 1/2 inch/1 cm) of the pan.
- Place on a baking sheet and bake in preheated 350°F (180°C) oven for about 12 minutes or until fragrant and firm to the touch. Let cool slightly. Reduce oven to 300°F (149°C).
- In a large bowl, using a hand mixer or stand mixer fitted with a paddle, beat the cream cheese for a bit to smooth it out. Scrape the sides of the bowl with a rubber spatula. Gradually beat in the sugar until smooth and starting to lighten in texture. Add the eggs, one at a time, beating well after each addition. Scrape the sides of the bowl again and beat to smooth out any lumps. Beat in vanilla and orange zest. Add sour cream and beat slowly until combined.
- Pour the cream cheese mixture into the prepared crust and smooth out the top. Place in the oven for about 50 minutes or until sides are set and slightly puffed and the centre is still slightly jiggly. Carefully and slowly run a small paring knife between the edge of the pan and the cheesecake. Turn the oven off and leave cheesecake in the oven for 45 minutes.
- Take the cheesecake out of the oven and let it come to room temperature (about 1 hour), and refrigerate for at least 4 hours or until chilled through.
- Cranberry Clementine Sauce: In a saucepan, combine the cranberries, sugar, and orange juice and bring to a gentle boil over medium-high heat, stirring often. Let the cranberries simmer for 2 minutes. In a small bowl, whisk together the cornstarch and water, then stir into the cranberries and cook, stirring for about 1 minute or until sauce is slightly thickened. Remove from heat, stir in the clementines and let the sauce cool to room temperature. Top the cheesecake with the sauce and serve, cutting wedges with a thin knife.