Instructions
Crust
- For the crust, preheat oven to 325°F (163°C)
- In a bowl, mix graham cracker crumbs, sugar, melted butter, and a pinch of salt until evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
Filling
- In a large bowl, beat the cream cheese until smooth.
- Add sugar and mix until fully incorporated.
- Add sour cream, heavy cream, vanilla, orange zest, and salt. Mix until smooth.
- Add eggs one at a time, mixing on low speed just until combined — try not to overmix.
- Pour the filling over the cooled crust.
- Tap the pan gently on the counter to remove air bubbles.
- Bake at 325°F for 45–55 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven, using a wooden spoon, crack the door and let the cheesecake cool inside for 1 hour.
- Remove from the oven and chill in the refrigerator for at least 4 hours or overnight preferred.
Curd
- In a small saucepan, combine cranberry sauce, water, and orange zest over medium heat. Stir until smooth and warmed through.
- In a separate bowl, whisk together the egg, egg yolk, sugar, and salt.
- Slowly pour a small amount of the warm cranberry mixture into the egg mixture while whisking (to temper the eggs).
- Gradually whisk the tempered egg mixture back into the saucepan with the rest of the cranberry mix.
- Cook over medium-low heat, stirring constantly, until the curd thickens and coats the back of a spoon (about 5–8 minutes).
- Strain the curd through a fine mesh sieve into a clean bowl to remove any solids.
- While still warm, stir in the butter until fully melted and smooth.
- Let cool slightly, then refrigerate until chilled and set.
- When ready to serve the cheesecake, top generously with the curd and serve a little more on the side with each slice!
