Ingredients:

  • 1 cup Fresh or Frozen Cranberries
  • 1/4 cup Granulated Sugar
  • 2 tbsp Water
  • 1 tsp Orange Zest (finely grated)
  • 6 oz Digestive Biscuits or Graham Crackers (crushed)
  • 4 tbsp Unsalted Butter (Melted)
  • 1/2 tsp Ground Cinnamon
  • 24 oz Full-Fat Cream Cheese (room temperature)
  • 3/4 cup Granulated Sugar
  • 3 Large Eggs (room temperature)
  • 1 tsp Vanilla Extract
  • 1/4 cup Sour Cream or Full-Fat Greek Yoghurt

Instructions:

  1. Stage 1: The Cranberry Compote. Combine cranberries, sugar, water, and orange zest in a small saucepan. Bring to a low boil, then reduce heat and simmer gently for 8–10 minutes, or until the cranberries have burst and the mixture has thickened slightly.
  2. Cool: Remove the compote from heat, transfer to a bowl, and chill completely in the refrigerator. The compote must be cold before proceeding with the filling.
  3. Stage 2: The Base. Preheat the oven to 175°C (350°F). Line the 12-cup muffin tin with paper liners.
  4. Crush and Mix: Process the biscuits/crackers with cinnamon until finely ground. Pour in the melted butter and pulse until the mixture resembles wet sand.
  5. Form and Par-Bake: Distribute the mixture evenly among the 12 liners (about 1.5 tablespoons each). Press firmly to create a solid, flat base. Bake the crusts for 6 minutes. Remove from the oven and allow to cool slightly. Reduce oven temperature to 160°C (325°F).
  6. Stage 3: The Filling. Using an electric mixer on the lowest speed, beat the room-temperature cream cheese until smooth (about 1 minute). Gradually add the sugar and beat until just combined, scraping down the bowl frequently.
  7. Add Wet Ingredients: Mix in the vanilla extract and sour cream/yoghurt until the batter is smooth.
  8. Incorporate Eggs: Beat in the eggs one at a time, mixing only until the yellow streak just disappears. Do not overmix, as this incorporates air and causes cracking.
  9. Fill: Divide the filling evenly among the 12 prepared crusts.
  10. Swirl and Bake: Drop 1 teaspoon of the chilled cranberry compote onto the centre of each cheesecake (swirl gently with a toothpick if desired). Bake for 18–22 minutes, until the edges are set but the center is still slightly jiggly.
  11. Cool Slowly: Turn the oven off, prop the door open slightly with a wooden spoon, and leave the cheesecakes inside for 30 minutes to cool slowly and prevent cracking.
  12. Chill: Remove from the oven, cool completely on the counter, then transfer to the refrigerator and chill for a minimum of 4 hours, or preferably overnight, before serving.