Cranberry-Thyme Cheesecake

Ingredients

For the Crust:
• 3 tbsp. unsalted butter, melted
• 6 oz. gingersnaps
• 1 tbsp. sugar
• 1 tsp. minced thyme
For the Cake:
• 5 8-oz. packages of cream cheese
• 1/8 tsp. salt
• 1 1/2 cups sugar
• 1/3 cup sour cream
• 2 tsp. lemon juice
• 1 tsp. lemon zest
• 2 tsp. vanilla extract
• 2 large egg yolks
• 6 large eggs
For the Cranberry Topping:
• 1 and 1/2 cups fresh cranberries
• 2 tbsp. brown sugar
• 1/4 tsp. salt
• 2 tsp. orange zest
• 2 sprigs of thyme
• 1/4 cup orange juice
• 1/2 cup water

Instructions

Prepare the Crust:
1. Pre-heat oven to 325 degrees Fahrenheit.
2. Brush a 9" spring-form pan with melted butter.
3. Blitz gingersnaps, 1 tbsp. sugar, and thyme in a food processor until you have a fine crumb.
4. Toss crumbs with 3 tbsp. melted butter to moisten.
5. Press crumb mixture into the bottom of spring form pan using the bottom of a large spoon. Press it down across the bottom of the pan and 1.4 inch up the sides.
6. Bake for 13 minutes. Then let cool to room temperature.
Prepare the Cake:
7. Pre-heat oven to 500 degrees Fahrenheit.
8. Beat cream cheese with a hand or standing mixer until lightly whipped.
9. Add the salt and gradually add the sugar until well combined.
10. Scrape down the sides of the bowl. Add sour cream, lemon juice, lemon zest, and vanilla extract until well combined.
11. Add egg yolks and eggs one by one.
12. Brush the sides of the spring-form pan with melted butter and pour batter over crust.
13. Place spring-form pan on cookie sheet to catch any drips.
14. Bake at 500 degrees for ten minutes. Then, without opening the oven door, reduce heat to 200 degrees and bake for another hour to an hour and a half or until an instant-read thermometer inserted into the center of the cake reads 150 degrees Fahrenheit.
15. Let cake cool at room temperature for 2 hours, then run a knife around the outside of the cake and chill in the refrigerator.
Prepare the Cranberry Topping:
16. Combine cranberries, brown sugar, salt, orange zest, thyme, orange juice, and water in a small saucepan over medium-high heat. Cook until the berries have burst and the sauce has begun to thicken (about 15 minutes).
17. Let cool to room temperature. Remove thyme sprigs and pour over the top of the cooled cheesecake. Serve chilled.