Cranberry Cheesecake

Instructions

1. 1
   Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and wrap bottom with foil.
2. 2
   In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into prepared pan. Bake 10 minutes, then cool.
3. 3
   For cranberry sauce, combine cranberries, 3/4 cup sugar, water, and 1 tsp lemon zest in a saucepan. Simmer 8–10 minutes until thickened. Cool, then puree.
4. 4
   Lower oven to 325°F (160°C). Beat softened cream cheese on medium speed until smooth, about 2 minutes. Add 1 cup sugar, salt, and remaining lemon zest. Beat well.
5. 5
   Beat in eggs one at a time, scraping bowl between each. Mix in sour cream and vanilla until just combined.
6. 6
   Pour half the cheesecake batter onto the crust. Spoon half the cranberry puree in dollops, swirl gently. Repeat with remaining batter and puree; swirl again.
7. 7
   Place pan in a larger roasting pan; add hot water halfway up the sides for a water bath. Bake 50–60 minutes, edges set but center jiggles.
8. 8
   Turn off oven, crack door, let cheesecake rest 1 hour. Remove, cool to room temperature, then chill at least 4 hours before serving.