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1
Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl.
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2
Add the melted butter and mix with your hands until combined.
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3
Press into the bottom and 1 inch up the side of a 9-inch springform pan.
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4
Freeze until ready to fill.
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5
Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat.
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6
Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes.
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7
Remove the bowl from the pot and set aside.
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8
Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes.
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9
Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes.
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10
Beat in the melted white chocolate, vanilla and salt until combined.
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11
Fill a roasting pan halfway with water and set on the lower oven rack.
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12
Pour the filling into the prepared crust and set on the middle oven rack.
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13
Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes.
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14
Turn off the oven and let the cheesecake sit in the oven, 30 minutes.
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15
Transfer to a rack to cool completely.
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16
Cover and refrigerate 8 hours or overnight.
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17
Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour.
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18
Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan.
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19
Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes.
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20
Drain the cranberries and add them to the saucepan.
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21
Cook, stirring, until they begin to burst, about 7 minutes.
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22
Transfer the compote to a bowl and refrigerate until completely cool.
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23
Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring.
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24
Top with the cranberry compote and shaved white chocolate.
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25
Photograph by Charles Masters
