Ingredients
Crust
- 1 3/4 cups ground gingersnaps
- 1/3 cup unsalted butter, melted
- Pinch of salt
Cheesecake Filling
- 1 cup sugar
- 3 (8-ounce) bricks PHILADELPHIA Neufchatel (Low-Fat) cream cheese, softened
- 1 cup Greek yogurt
- 2 tsp vanilla extract (store-bought or homemade)
- 3 eggs
- Zest of one orange
Cranberry Orange Topping
- 4 cups (1 12-ounce bag) fresh cranberries
- 1 cup sugar
- 1 cup water
- Zest of one orange (for topping)
Instructions
- Prepare the Crust: Preheat the oven to 350°F. Combine ground gingersnaps, melted butter, and a pinch of salt using a food processor or by stirring in a large mixing bowl until well blended. Press the mixture firmly into the bottom of a 9-inch springform pan, and optionally up the sides. Bake for 10 minutes, then remove and allow to cool. Reduce the oven temperature to 325°F.
- Prepare for Water Bath: Once the crust has cooled to room temperature, wrap the outside of the springform pan in two layers of heavy-duty aluminum foil to prevent water from seeping in. Place the pan inside a larger roasting dish or pan. Bring water to a boil in a kettle or pot, then set aside.
- Make the Cheesecake Filling: Using an electric mixer on medium speed, beat the cream cheese for 3 minutes until smooth. Add sugar and beat for another minute until well blended. Add Greek yogurt and vanilla extract, beating for an additional minute; scrape the bowl halfway through. Add eggs one at a time, mixing on low speed just until incorporated; avoid overbeating. Stir in the orange zest. Pour the filling into the prepared crust.
- Bake the Cheesecake: Place the springform pan in the roasting dish. Carefully pour the boiling water into the larger pan to create a water bath around the springform pan, with water rising about 1 inch up the sides. Bake in the oven on the bottom third rack for about 1 hour and 30 minutes, or until the cheesecake center is nearly set but slightly jiggly.
- Set the Cheesecake: Turn off the oven and slightly crack the door open. Let the cheesecake sit in the oven for 1 hour. Remove the cheesecake, run a knife around the edges to loosen, and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Prepare the Cranberry Orange Topping: In a medium saucepan over medium-high heat, bring water and sugar to a boil. Add fresh cranberries, cover, and cook for about 5 minutes until the cranberries have popped. Remove from heat and allow to cool to room temperature.
- Assemble the Cheesecake: Using a slotted spoon, transfer the cooled cranberries onto the cheesecake top to avoid excess liquid. Sprinkle with orange zest just before serving. Store any leftovers covered in the refrigerator.
Notes
- Ensure the springform pan is well wrapped with heavy-duty foil to prevent water from seeping in during the water bath; an alternative method includes placing the springform pan on a rack inside the water bath to avoid direct water contact.
- Do not overbeat the eggs into the cheesecake batter to prevent cracking or a dense texture.
- Freezing cranberries before cooking can speed up the popping process.
- The water bath method ensures a moist, creamy cheesecake without cracks.
- Letting the cheesecake cool gradually in the oven helps it set perfectly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat