Ingredients:
- ½ cups finely crushed Gingersnap Cookies
- tablespoons unsalted butter, melted
- tablespoon granulated sugar (for crust)
- (8-ounce) packages full-fat cream cheese, room temperature
- ¾ cup granulated sugar (for filling)
- large eggs, room temperature
- egg yolk, room temperature
- ½ cup sour cream or full-fat Greek yogurt
- ½ teaspoons fresh orange zest (from 2 large oranges)
- tablespoon fresh orange juice
- teaspoon vanilla extract
- tablespoon all-purpose flour
- cup fresh or frozen cranberries
- ¼ cup water
- ¼ cup granulated sugar (for compote)
- ½ teaspoon orange zest (for compote/garnish)
Instructions:
- Prepare the Crust: Mix crushed gingersnaps, melted butter, and 1 tbsp sugar. Press mixture evenly into the bottom of 12 lined muffin cups. Chill in the freezer for 30 minutes.
- Preheat oven to 325°F (160°C).
- Make the Cranberry Compote: Combine cranberries, water, and ¼ cup sugar in a saucepan. Simmer until berries burst and mixture thickens (about 8-10 minutes). Stir in ½ tsp zest, then set aside to cool completely.
- Mix the Filling Base: Beat softened cream cheese and ¾ cup sugar on medium-low speed until perfectly smooth. Scrape down the bowl.
- Incorporate Wet Ingredients: Beat in sour cream, 1 ½ tsp orange zest, orange juice, and vanilla until just combined.
- Add Eggs & Flour: Gently mix in eggs one at a time, followed by the flour, mixing only until barely incorporated. Do not over-mix.
- Assemble: Spoon filling evenly over the chilled crusts, filling cups about ¾ full.
- Create the Swirl: Drop 1 teaspoon of the cooled cranberry compote onto the top of each cheesecake. Use a toothpick to gently swirl the compote into the batter.
- Bake for 18–22 minutes. The edges should be set, but the very centre should have a slight wobble.
- Cooling Process: Turn off the oven, crack the door open slightly, and let the cheesecakes cool inside the oven for 1 hour.
- Remove from oven, cool completely on the counter, then refrigerate for at least 4 hours, preferably overnight, before serving.