24 ounces cream cheese, softened to room temperature
1 cup granulated sugar, divided
3 large eggs, room temperature
1 teaspoon alcohol-free vanilla extract
10 ounces high-quality white chocolate, melted and slightly cooled
12 ounces fresh or frozen cranberries
1/4 cup orange juice
1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
Preheat your oven to 325 degrees Fahrenheit. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.
Break the white chocolate into small pieces and melt it using a double boiler or in the microwave in 20-second increments, stirring frequently. Once smooth, set it aside to cool slightly so it does not scramble the eggs when added to the batter later.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar together until smooth and airy. It is important to use room temperature cream cheese to avoid lumps in your cheesecake. Scrape down the sides of the bowl to ensure everything is well incorporated.
Add the eggs one at a time, beating on low speed just until combined. Stir in the alcohol-free vanilla extract and the melted white chocolate. Pour the cheesecake batter over the prepared crust and smooth the top with a spatula.
Place the springform pan on a baking sheet. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour. This gradual cooling helps prevent cracks.
While the cheesecake cools, combine the cranberries, orange juice, and the remaining 1/4 cup of sugar in a saucepan. Simmer over medium heat until the cranberries burst and the mixture thickens. Stir in the cornstarch slurry and cook for one more minute. Let the sauce cool completely.
Once the cheesecake and cranberry sauce are cool, spread the sauce over the top of the cheesecake. Refrigerate for at least 6 hours, or preferably overnight, before removing from the pan and serving.
