OK I’m being a bit melodramatic here but I love cheesecake – at least really good cheesecake. And a really good cheesecake is a rare treat. However, I recently tried this recipe from Bon Appetit and it’s to die for – or almost. Light and fluffy for a cheesecake this has a cranberry topping.

Ingredients:

Crust
1 3/4 cups graham cracker crumbs
2 1/2 tablespoons sugar
6 tablespoons (3/4 stick) unsalted butter, melted

Filling
3 cups chilled whipping cream
2 teaspoons unflavored gelatin

1 8-ounce package cream cheese, cut into pieces

1 cup chilled sour cream
6 tablespoons sugar
1 teaspoon vanilla extract
1/2 vanilla bean, split lengthwise

Cranberry topping
1 tablespoon water
1 teaspoon unflavored gelatin

1 cup ruby Port
1 cup sugar
1 whole star anise*
1 cinnamon stick
2 whole cloves
2 2-inch strips orange peel
2 cups fresh cranberries or frozen, thawed

Preparation:

For crust:
Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor until combined. Gradually add butter and process until moist clumps form. Press crumbs onto bottom and 1 1/2 inches up sides of 10-inch-diameter springform pan with removable bottom. Bake until set, about 12 minutes. Transfer to rack; cool completely.

For filling:
Place 1/2 cup whipping cream in medium bowl; sprinkle gelatin over. Let stand 5 minutes. Combine 1 cup whipping cream and cream cheese in heavy medium saucepan. Whisk over medium-high heat until mixture is smooth and just beginning to simmer. Remove from heat. Add gelatin mixture; whisk to dissolve. Strain into large bowl. Let stand 45 minutes to cool.

Combine remaining 1 1/2 cups whipping cream, sour cream, sugar, and vanilla extract in another large bowl. Scrape in seeds from vanilla bean; reserve bean for another use. Using electric mixer, beat until mixture thickens and peaks form. Fold into cream cheese mixture in 3 additions. Transfer filling to prepared crust. Cover and chill until set, at least 6 hours and up to 1 day.

For cranberry topping:
Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Let stand 5 minutes.

Bring Port, sugar, star anise, cinnamon stick, cloves, and orange peel to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add cranberries and simmer mixture until cranberries begin to pop, stirring occasionally, about 5 minutes. Remove from heat. Stir some of hot cranberry liquid into gelatin mixture in small bowl to melt gelatin; stir gelatin mixture into cranberry mixture in saucepan. Transfer to medium bowl; refrigerate until cold. (Can be made 1 day ahead. Cover and keep refrigerated.)

Just before serving, remove pan sides to release tart. Cut cheesecake tart into wedges. Spoon cranberry mixture over each wedge and serve.