Ingredients
1 (1-lb.) bag fresh cranberries
1/2 c. granulated sugar
Zest of 1 orange
Pinch of kosher salt
1/2 c. water
1 1/2 c. crushed Ritz crackers (from about 1 1/2 sleeves)
4 tbsp. melted butter
2 (8-oz.) blocks cream cheese, softened
1 (4-oz.) log goat cheese
4 oz. brie, rind removed
1/4 c. sour cream
2 large eggs
1 tsp. kosher salt
1 tsp. freshly chopped rosemary
1 tsp. fresh thyme leaves
Crackers or bread, for serving
Preparation
Step 1In a small saucepan over medium heat, combine cranberries, sugar, orange zest, water, and a pinch of salt. Bring to a boil and let boil for 10 to 15 minutes, or until cranberries have burst and sauce is thickened. Let cool while you prepare cheesecake. Step 2Preheat oven to 325°. Wrap bottom of an 8” springform pan with aluminum foil. In a medium bowl, combine ritz crackers and melted butter together. Pour into springform pan and press into an even layer and up the sides. Bake until lightly golden, 15 minutes. Step 3In a large bowl using a hand mixer, beat cream cheese, goat cheese, and brie until smooth. Add sour cream and beat until combined. Add eggs, one at a time, and beat until incorporated, then add salt, rosemary, and thyme.Step 4Pour half the cheesecake batter over crust, then pour in about ¾ of the cranberry sauce. Top with remaining cheesecake batter and smooth top. Step 5Place cheesecake into a large roasting pan and pour in enough boiling water to come up halfway in the pan. Bake until cheesecake only slightly jiggles in the center, 35 to 40 minutes. Step 6Turn off oven and prop door open and let cheesecake cool in oven for 30 minutes. Remove foil from cheesecake and refrigerate until well chilled, at least 4 hours and up to overnight. Step 7Top with remaining cranberry sauce and serve with crackers or bread.
Have you made this yet? Let us know how it went in the comments below!
