Cranberry Cheesecake with Orange Sour Cream Topping

Tart cranberries and bright orange were made for the rich tang of cheesecake, which makes this a natural for the holiday table. A homemade cranberry filling, cooked down with sugar and fresh orange juice until the berries pop and thicken, gets swirled through the cream cheese batter for a marbled, jewel-toned effect.

The swirl is the fun part. Spoon the cranberry filling over the cheese batter and drag a knife through to marble it, just don’t overmix or you lose the distinct ribbons.

A vanilla wafer crust keeps the base mellow so the cranberry and orange stay center stage, and an orange-spiked sour cream topping, added in the last few minutes of baking, sets into a smooth, tangy layer that crowns the whole thing.

Like any cheesecake, the overnight chill is what gives it that dense, sliceable texture, so make it a day ahead.

Pro Tips

• Cool the cranberry filling completely before swirling it in, or warm filling streaks and muddies the batter.
• Beat the cream cheese smooth and add eggs one at a time on low speed to avoid overbeating and cracks.
• Don’t overbake. The center should be just set, since it firms as it chills.
• Refrigerate overnight before releasing the pan for the cleanest slices.

Variations

• Reserve some cranberry filling and the orange segments for a compote spooned over each slice.
• Use a gingersnap or graham crust in place of vanilla wafer.
• Add a little orange zest to the cheese batter for even more citrus.