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Cranberry Cheesecake With Cranberry Orange Co
Ingredients
CRANBERRY FILLING
1 lb cranberries *
1 1/3 cup sugar
1/3 cup orange juice, fresh
CHEESE FILLING
2 lb cream cheese **
1 1/3 cup sugar
4 large eggs
CRUST
1 1/3 cup vanilla wafer crumbs ***
3 tbsp unsalted butter, melted
TOPPING
2 cup sour cream
1/3 cup sugar
1 tsp vanilla extract
COMPOTE
1 cup sugar
1/2 cup water
1 3/4 cup cranberry filling ****
2 tsp orange peel, minced *****
4 large oranges
Preparation
* fresh or frozen, about 4 2/3 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 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. 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 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. Use ~--
Servings: 10
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