Cranberry Cheesecake with Cranberry Orange Compote

       0 out of 5 stars  
10 Servings

Try this Cranberry Cheesecake with Cranberry Orange Compote recipe, or post your own recipe for Cranberry Cheesecake with Cranberry Orange Compote


Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!


Recipe look good to you?     

Cranberry Cheesecake with Cranberry Orange Compote Ingredients

CRANBERRY FILLING TOPPING
1 lb Cranberries * 2 c Sour cream
1 1/3 c Sugar 1/3 c Sugar
1/3 c Orange juice, fresh 1 ts Vanilla extract
CHEESE FILLING COMPOTE
2 lb Cream cheese ** 1 c Sugar
1 1/3 c Sugar 1/2 c Water
4 x Large eggs 1 3/4 c Cranberry filling ****
CRUST2 ts Orange peel, minced *****
1 1/3 c Vanilla wafer crumbs *** 4 x Large oranges
3 tb Unsalted butter, melted

Instructions for Cranberry Cheesecake with Cranberry Orange Compote

* 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 ~-- File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Main Ingredient: Cream CheeseCuisine: Uncategorized

More like this...
Cranberry Chipotle Compote -- a Cranberry Relish recipe
Cranberry Chipotle Compote -- a Cranberry Relish
Orange Cheesecake W/cranberry-Orange Top recipe
Orange Cheesecake W/cranberry-Orange Top
Orange Cheesecake with Cranberry-Orange Toppi recipe
Orange Cheesecake with Cranberry-Orange Toppi
Cranberry-Orange Compote recipe
Cranberry-Orange Compote


Ingredient Insight - look inside this recipe



Import Into BigOven (BGO)
About Us    Privacy Policy    Leaderboard    Member Directory    Help