CRANBERRY CHEESECAKE WITH CRANBERRY ORANGE COMPOTE

Cranberry Cheesecake with Cranberry Orange Compote image

Cheesecake is always a hit. This would be nice around the holidays for something special to serve.

Provided by Carol Junkins

Number Of Ingredients 21

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Ingredients

CRANBERRY FILLING
1 lb cranberries, fresh or frozen about 4 2/3 cups
1 c sugar
1/3 c orange juice, fresh
CHEESE FILLING
2 lb cream cheese, room temperature
1 c sugar
4 large eggs
CRUST INGREDIENTS
1 c vanilla wafer crumbs
3 Tbsp unsalted butter, melted
TOPPING INGREDIENTS
2 c sour cream
1/3 c sugar
1 tsp vanilla extract
COMPOTE
1 c sugar
1/2 c water
3/4 c cranberry filling mix
2 tsp orange peel, minced
4 large oranges

Steps:

1. FOR CRANBERRY FILLING: Combine cranberries, sugar and fresh orange juice in heavy medium saucepan.
2. Bring to boil over medium-high heat, stirring until sugar dissolves.
3. Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes.
4. Cool cranberry filling completely.
5. FOR CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended.
6. Add eggs 1 at a time, beating after each addition.
7. Set cheese filling aside.
8. FOR CRUST: Preheat oven to 350 degrees.
9. Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides.
10. Place cookie crumbs in medium bowl.
11. Add melted butter and blend until moist crumbs form.
12. Press onto bottom (not sides) of prepared pan.
13. Pour cheese filling over crust in pan.
14. Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote).
15. Using a small sharp knife, swirl to form marble pattern.
16. Bake until center of cheesecake is set, about 1 hour.
17. Transfer cheesecake to rack and maintain oven temperature.
18. PREPARE TOPPING: Mix sour cream, sugar and vanilla in small bowl.
19. Gently press down any raised edges of cheesecake.
20. Spoon topping over cake.
21. Bake 5 minutes.
22. Transfer cheesecake to rack and cool.
23. Cover and refrigerate over night.
24. (Cheesecake can be prepared 2 days in advance. Keep refrigerated)
25. Release pan sides and transfer cheesecake to platter.
26. Cut cheesecake into wedges and serve, passing compote separately.
27. CRANBERRY ORANGE COMPOTE: Combine sugar and water in heavy small saucepan.
28. Bring to a boil, stirring until sugar dissolves and liquid appears clear.
29. Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel.
30. Using small sharp knife, cut peel and white pith from oranges.
31. Working over another bowl to catch juices, cut between membranes to release segments.
32. Add segments to bowl with juices.
33. (Can be prepared 8 hours ahead. Cover oranges and cranberry filling separately and refrigerate.)
34. Add orange segments and juices to compote and serve.