Cranberry Cheesecake With Cranberry Orange Compote

Recipe Ingredients

		Cranberry Filling
1 lb	454g / 16oz	Cranberries *
1 1/3 cups	263g / 9.3oz	Sugar
1/3 cup	78ml	Orange juice - fresh
		Cheese Filling
2 lbs	908g / 32oz	Cream cheese - room temp
1 1/3 cups	263g / 9.3oz	Sugar
1 cup	198g / 7oz	Eggs (large)
		Crust
1 1/3 cups	194g / 6.8oz	Vanilla wafer crumbs **
3 tablespoons	45ml	Unsalted butter - melted
		Topping
2 cups	474ml	Sour cream
1/3 cup	65g / 2.3oz	Sugar
1 teaspoon	5ml	Vanilla extract
		Compote
1 cup	198g / 7oz	Sugar
1/2 cup	118ml	Water
1 3/4 cups	162g / 5.7oz	Cranberry filling ****
2 teaspoons	10ml	Orange zest - minced
1 teaspoon	5ml	Oranges (large)

Recipe Instructions

* fresh or frozen, about 4 2/3 cups

** about 40 wafers

**** reserved from cheesecake recipe

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. 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.

FOR 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.

Source:
Better Homes and Gardens March 1990

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