24 ounces cream cheese, softened to room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream, room temperature
1 teaspoon alcohol-free vanilla extract
8 ounces high quality white chocolate, melted and slightly cooled
1 1/2 cups fresh or frozen cranberries
2 tablespoons orange juice
1/4 cup granulated sugar (for the sauce)
Instructions
Preheat your oven to 325 degrees Fahrenheit and lightly grease a 9 inch springform pan. In a medium bowl, combine the graham cracker crumbs and melted butter, stirring until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan and bake for 10 minutes, then remove it from the oven and let it cool completely while you prepare the filling.
In a small saucepan over medium heat, combine the cranberries, orange juice, and the 1/4 cup of sugar. Simmer the mixture for about 10 minutes, stirring occasionally, until the berries burst and the sauce thickens. Use a fine mesh strainer to press the sauce into a bowl, discarding the skins and seeds, and set the smooth red syrup aside to cool.
In a large bowl, beat the softened cream cheese and 1 cup of sugar together until the mixture is completely smooth and fluffy. Add the eggs one at a time, beating on low speed after each addition just until combined to avoid adding too much air. Stir in the sour cream and the alcohol-free vanilla extract until the batter is uniform.
Gently fold the melted and slightly cooled white chocolate into the cheesecake batter using a spatula. It is important that the chocolate is not too hot, or it may cause the eggs to cook or the batter to break. Once the chocolate is fully incorporated, pour the filling over the cooled crust and smooth the top with a spatula.
Drop small spoonfuls of the prepared cranberry sauce onto the top of the cheesecake batter. Use a toothpick or a thin knife to gently swirl the sauce into the filling, creating a marble pattern without overmixing. Bake the cheesecake for 55 to 60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door cracked for one hour to prevent cracking.
After the oven cooling period, remove the cheesecake and let it reach room temperature on the counter. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This long chill time is essential for the white chocolate to set properly and for the flavors to fully develop before serving.
