Ingredients:

  • 2 cups (200g) Ginger-snap cookie crumbs
  • 1/4 cup (50g) Granulated sugar for crust
  • 6 tbsp (85g) Unsalted butter, melted
  • 1/2 tsp Ground ginger
  • 1/4 tsp Sea salt
  • 12 oz (340g) Fresh or frozen cranberries
  • 1/2 cup (100g) Granulated sugar for coulis
  • 1 tbsp Orange juice
  • 1 tsp Orange zest
  • 1/4 cup Water
  • 32 oz (900g) Full-fat brick cream cheese, room temperature
  • 1 1/4 cups (250g) Granulated sugar for filling
  • 1 cup (240g) Full-fat sour cream, room temperature
  • 1 tbsp Vanilla bean paste
  • 4 Large eggs, room temperature

Instructions:

  1. Preheat your oven to 350°F (180°C) and grease your 9 inch springform pan well.
  2. Mix 2 cups gingersnap crumbs, 1/4 cup sugar, melted butter, ginger, and salt until it looks like wet sand.
  3. Firmly pack the crumbs into the bottom of the pan and bake for 10 minutes until fragrant and slightly darkened. Let it cool completely.
  4. Combine 12 oz cranberries, 1/2 cup sugar, orange juice, zest, and water in a pan over medium heat.
  5. Cook for about 12 minutes until the berries burst and the liquid coats the back of a spoon. Strain through a fine mesh sieve and let cool.
  6. Beat the 32 oz cream cheese and 1 1/4 cups sugar until completely smooth and silky.
  7. Mix in the 1 cup sour cream and vanilla bean paste until just combined.
  8. Beat in 4 eggs one at a time on low speed until just incorporated.
  9. Pour the batter over the crust, then drop spoonfuls of the cranberry coulis on top. Use a butter knife to swirl the red through the white in a figure eight motion.
  10. Wrap the pan in heavy duty foil, place in a roasting pan filled with 1 inch of hot water, and bake at 325°F (165°C) for 1 hour 15 mins until the edges are set but the center still wobbles slightly.