Cranberry Cheesecake With Cranberry Orange Co

* Exported from MasterCook *

CRANBERRY CHEESECAKE WITH CRANBERRY ORANGE CO

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Desserts
Cheesecakes

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

* 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 ~--



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