Cranberry Cheesecake with Cranberry Orange Compote
Yield: 10 Servings
1 lb Cranberries fresh or frozen, about 4 2/3 cups
1 1/3 c Sugar
1/3 c Orange juice, fresh
2 lb Cream cheese room temperature
1 1/3 c Sugar
4 x Large eggs
1 1/3 c Vanilla wafer crumbs
3 tb Unsalted butter, melted
2 c Sour cream
1/3 c Sugar
1 ts Vanilla extract
1 c Sugar
1/2 c Water
1 3/4 c Cranberry filling
2 ts Orange peel, minced
4 x Large oranges
FOR CRANBERRY FILLING:
Combine cranberries, sugar, and fresh orange juice in heavy medium saucepan. Bring to boil
over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until
berries pop and mixture thickens, stirring frequently to prevent sticking, about 10
minutes. Cool cranberry filling completely.
FOR CHEESE FILLING:
Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended.
Add eggs 1 at a time, beating after each addition. Set cheese filling aside.
Preheat oven to 350F degrees. Lightly butter 9-inch diameter spring form pan with 2
3/4-inch-high sides. Place cookie crumbs in medium bowl. Add melted butter and blend until
moist crumbs form. Press onto bottom (not sides) of prepared pan. Pour cheese filling over
crust in pan. Spoon 1 cup cranberry filling over cheese filling (reserve remaining
cranberry filling for compote). Using a small sharp knife, swirl to form marble pattern.
Bake until center of cheesecake is set, about 1 hour. Transfer cheesecake to rack and
maintain oven temperature. PREPARE TOPPING:
Mix sour cream, sugar, and vanilla in small bowl. Gently press down any raised edges of
cheesecake. Spoon topping over cake. Bake 5 minutes. Transfer cheesecake to rack and cool.
Cover and refrigerate over night. Release pan sides. Transfer cheesecake to platter. Cut
cheesecake into wedges and serve, passing compote separately.
CRANBERRY ORANGE COMPOTE:
Combine sugar and water in heavy small saucepan. Bring to a boil, stirring until sugar
dissolves and liquid appears clear. Transfer to medium bowl and mix in 1 3/4 cups reserved
cranberry filling and minced orange peel. Using small sharp knife, cut peel and white pith
from oranges. Working over another bowl to catch juices, cut between membranes to release
segments. Add segments to bowl with juices. (Can be prepared 8 hours ahead. Cover oranges
and cranberry filling separately and refrigerate.) Add orange segments and juices to
compote and serve. Enjoy
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