White Chocolate Cranberry Cheesecake

Directions

• Preheat the oven to 325°F and grease a 9-inch springform pan.
• Make the crust. In a bowl, combine the crushed graham crackers (or digestive biscuits), melted butter and salt. Mix until the texture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan to form a solid crust. Bake for 10 minutes, then set aside to cool.
• Make the cranberry sauce. In a medium saucepan, combine the cranberries, sugar and water. Cook over medium heat, stirring occasionally, for about 8 minutes or until the cranberries burst and the mixture thickens. Transfer the sauce to a blender and puree until smooth. Set aside to cool to room temperature.
• Make the ganache for the cheesecake filling. Place the chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the white chocolate and let it sit for 3 minutes. Stir until smooth, then cover and set aside.
• Make the cheesecake filling. In a stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed for 2-3 minutes until smooth and fluffy. Add the sugar, flour and salt, and mix until combined. Mix in the vanilla extract, then add the eggs one at a time, mixing just until incorporated after each addition. Fold in the white chocolate ganache until well combined.
• Pour half of the cheesecake batter over the cooled crust. Add spoonfuls of cranberry sauce on top of the batter, then swirl gently using a knife. Repeat with the remaining cheesecake batter and more cranberry sauce, swirling to create a marbled effect.
• Place the cheesecake on the center rack and bake at 325°F for 30 minutes.
• Lower the temperature to 250°F (120°C) and continue baking for an additional 45-60 minutes until the edges are set, but the center is still slightly wobbly. You can crack the door open for the first few minutes to help the oven cool down more quickly.
• Turn off the oven, crack the door open about 2 inches, and allow the cheesecake to rest in the warm oven for 30 minutes. Remove the cheesecake from the oven and cool at room temperature for 2 hours before refrigerating for at least 6 hours or overnight.