Foolproof orange cranberry cheesecake
Author: Amira
Ingredients
For the crust
  • 3 1/2 cups gingersnaps cookies enough to make 2 cups ground cookies- less if you are not going to cover the sides
  • 1/3 cup unsalted butter melted
  • pinch of salt
For the cheese part
  • 3 Neufchatel cream cheese 8-ounce, Low-Fat, softened *
  • 1 cup sugar.
  • 1 cup sour cream.
  • 3 eggs.
  • A dash of vanilla powder you can use 1 teaspoon vanilla extract.
  • orange zest from one orange.**
For the cranberry sauce
  • 1 cup water
  • 1 cup sugar
  • 12 oz fresh cranberries.
Instructions
  1. Preheat oven to 350F.
  2. In a food processor, pulse the cookies until finely ground, add melted butter and salt, pulse two to three more times until everything is very well combined.
  3. Press firmly into the bottom and sides of a 9inch springform pan.
  4. Bake for 10 minutes. let it cool down while you prepare the filling.
  5. Reduce the heat to 330F.
  6. Cream together cream cheese and sugar.
  7. Add eggs one at time, blending well. Add vanilla and sour cream.
  8. The secret to a Foolproof velvety texture cheesecake is revealed! Find out how to get the perfect, easy, creamy not cracked or grainy cheesecake you will swoon over!
  9. Mix in the orange zest.
  10. Cover the pan from the bottom and up to the sides with an oven bag***. Place the pan in a larger pan. Pour the cream cheese mixture into the base you’ve already made. Pour water in the larger pan until it is up by about 1 inch.
  11. The secret to a Foolproof velvety texture cheesecake is revealed! Find out how to get the perfect, easy, creamy not cracked or grainy cheesecake you will swoon over!
  12. Place the two pans in the oven and bake for 50-55 minutes.
  13. Turn off the heat and open the door ajar for 10 minutes.
  14. Close the oven door and let it set there for another hour.
  15. Take it out on the counter to cool for almost another hour.
  16. Refrigerate overnight.
Prepare the topping
  1. Place water and sugar in a saucepan over medium heat and bring to a boil.
  2. The secret to a Foolproof velvety texture cheesecake is revealed! Find out how to get the perfect, easy, creamy not cracked or grainy cheesecake you will swoon over!
  3. Add cranberries and continue cooking until all cranberries are popped, takes about 10 minutes.
  4. Let it cool completely.
  5. Right before serving, use a slotted spoon to scoop the cranberries on top of the cake.
  6. Slice with a hot knife to get cleaner cuts, wiping in between cuts.
  7. Serve and Enjoy!!
Recipe Notes

* If you forgot to take it out of the fridge you can place the cream cheese- with its foil cover sealed completely- in a bowl with hot water to soften them.
** Use less orange zest if you - or your guests- are not an orange enthusiast.
*** I’ve used the 8lb bags.