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Cranberry Cheesecake With Cranberry Orange Co

Cranberry Cheesecake With Cranberry Orange Co is built on Sugar, Orange Juice Fresh, Vanilla Wafer Crumbs, Unsalted Butter Melted, and Sour Cream. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/3 cup
• 1/3 cup
• 1 1/3 cup
• 1 1/3 cup
• 3 tbsp
• 2 cup
• 1/3 cup
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   Fresh or frozen, about 4 2/3 cups

2. 2

   About40 wafers

3. 3

   Combine cranberries, sugar, and fresh orange juice in heavy medium saucepan.

4. 4

   Bring to boil over medium-high heat, stirring until sugar dissolves.

5. 5

   Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes.

6. 6

   Cool cranberry filling completely.

7. 7

   Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended.

8. 8

   Add eggs 1 at a time, beating after each addition.

9. 9

   Set cheese filling aside.

10. 10

    Preheat oven to 350F degrees. Lightly butter 9-inch diameter spring form pan with 2 3/4-inch-high sides.

11. 11

    Place cookie crumbs in medium bowl. Add melted butter and blend until moist crumbs form. Press onto bottom (not sides) of prepared pan.

12. 12

    Pour cheese filling over crust in pan.

13. 13

    Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote).

14. 14

    Using a small sharp knife, swirl to form marble pattern.

15. 15

    Bake until center of cheesecake is set, about 1 hour.

16. 16

    Transfer cheesecake to rack and maintain oven temperature. MEANWHILE, PREPARE TOPPING

17. 17

    Mix sour cream, sugar, and vanilla in small bowl.

18. 18

    Gently press down any raised edges of cheesecake.

19. 19

    Spoon topping over cake.

20. 20

    Bake 5 minutes.

21. 21

    Transfer cheesecake to rack and cool.

22. 22

    Cover and refrigerate over night. (Cheesecake can be prepared 2 days in advance.

23. 23

    Keep refrigerated) Release pan sides.

24. 24

    Transfer cheesecake to platter. Cut cheesecake into wedges and serve, passing compote separately.

25. 25

    CRANBERRY ORANGE COMPOTE: Combine sugar and water in heavy small saucepan.

26. 26

    Bring to a boil, stirring until sugar dissolves and liquid appears clear.

27. 27

    Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel.

28. 28

    Using small sharp knife, cut peel and white pith from oranges.