Cranberry cheesecake with cranberry orange compote

10 servings

Ingredients

Quantity Ingredient
1 pounds Cranberries *
1⅓ cup Sugar
2 pounds Cream cheese **
1⅓ cup Sugar
1⅓ cup Vanilla wafer crumbs ***
2 cups Sour cream
⅓ cup Sugar
1 cup Sugar
½ cup Water
1¾ cup Cranberry filling ****
⅓ cup Orange juice, fresh
4 xes Large eggs
3 tablespoons Unsalted butter, melted
1 teaspoon Vanilla extract
2 teaspoons Orange peel, minced *****
4 xes Large oranges

Directions

CRANBERRY FILLING

CHEESE FILLING

CRUST

TOPPING

COMPOTE

* fresh or frozen, about 4⅔ cups ** room temperature

*** about40 wafers

**** reserved from cheesecake recipe ***** orange part only

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.

FOR CRUST:

Preheat oven to 350F degrees. Lightly butter 9-inch diameter spring form pan with 2 ¾-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.

MEANWHILE, 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. (Cheesecake can be prepared 2 days in advance. Keep refrigerated) 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 ¾ 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. Use ~--

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