Ingredients
- 1/4 cup sground gingersnaps
- 1/3 cup unsalted butter, melted
- pinch of salt
- cup ssugar
- (8-ounce) bricks PHILADELPHIA Neufchatel (Low-Fat) cream cheese, softened
- cup Greek yogurt
- tsp. vanilla extra ct, store-bought orhomemade
- eggs
- zest ofoneorange
- cup s(112-ounce bag) fresh cranberries
- cup sugar
- cup water
- (topping) zest of one orange
Instructions
- Preheat oven to 350°F. Use a food processor to combine ground gingersnaps, butter and salt. (Or stir together in a large mixing bowl until combined.) Press mixture firmly into the bottom of a 9 inch springform pan (or up the sides, if desired). Bake for 10 minutes, then remove and let cool. Reduce oven heat to 325°F.
- Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of heavy duty aluminum foil, being sure that there are NO gaps where water could seep through. ( If you are doubtful about this step, read in notes below for an alternative water bath in which the pan does not actually touch water. ) Place the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Set aside.
- Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth.
- Add the sugar and beat for an additional minute until well blended.
- Add Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula.
- Add eggs, one at a time, beating on low speed after each addition just until blended.
- Do not overbeat!
- Pour into crust.
- Place the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the springform pan, so that it comes up about 1 inch around the springform.
- Close the oven door, and bake about 1 hour 30 min, or until center is almost set. (The cake should still jiggle ever so slightly.) Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight.
- Remove springform rim, and top cheesecake with cranberry orange topping just before serving. Store leftover cheesecake in refrigerator in a covered container.
