SERVES 12
Crust
1¾ cups graham cracker crumbs
2 tablespoons sugar
4 tablespoons unsalted butter, melted
Filling
3 8-ounce packages cream cheese
1 cup sugar
4 large eggs
1 teaspoon grated lemon zest
2 tablespoons lemon juice, freshly squeezed
2 teaspoons vanilla extract
1 cup dried cranberries, coarsely chopped
Topping, Optional
3 cups fresh cranberries, coarsely chopped
1¼ cups sugar
1 cup water
2 tablespoons cornstarch
¼ cup juice, freshly squeezed
Preheat oven to 350 F.
Crust
In a medium bowl, blend cracker crumbs, sugar and butter and press firmly into the bottom of a 9-inch springform pan. Cover the bottom and sides of pan with foil. Place pan in another larger pan. Set aside.
Filling
In the bowl of a stand mixer, beat cream cheese and sugar until fluffy. Beat in eggs one at a time. Add in lemon zest, juice and vanilla and beat until smooth. Reduce speed and fold in cranberries. Pour into the prepared pan. Fill larger pan halfway with water. Bake in preheated oven for 60–70 minutes until barely firm—the center should still be shaky. Turn off oven, leaving door slightly ajar, and cool in oven for 1 hour. Remove from oven. Discard larger pan with water and cool completely in the springform pan on a rack. Cover with foil and refrigerate overnight or at least 8 hours.
Topping
In a large saucepan, combine cranberries, sugar and water. Bring to a boil. Reduce heat, simmer uncovered for 3 minutes. Combine cornstarch and lemon juice until smooth and stir into cranberry mixture. Bring to a boil again and cook for 2 minutes or until thickened. Remove from heat; cool to room temperature. Spoon over cheesecake. Refrigerate cheesecake until ready to serve.
To serve cheesecake, remove side of pan and transfer to serving dish. Cheesecake will keep up to one week in the refrigerator; 6–8 months in the freezer. To freeze, wrap tightly with foil and then in plastic wrap or large zip-close bag.
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