Cranberry Swirl Cheesecake with Cranberry-Raspberry Compote

[Guest guest]

* Exported from MasterCook *

 

Cranberry Swirl Cheesecake With Cranberry-Raspberry Compote

 

Recipe By : Bon Appetit, December 1998

Serving Size : 12 Preparation Time :0:00

Categories : Cheesecake Holiday

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***FOR CRANBERRY PUREE***

2 cups fresh cranberries or frozen -- thawed

2/3 cup sugar

2/3 cup fresh orange juice

2 tablespoons grated orange peel

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

4 teaspoons vanilla extract

***FOR CRUST***

Nonstick vegetable oil spray

2 3/4 cups finely ground butter biscuit cookies or

-- butter cookies

2 tablespoons sugar

1 teaspoon ground cinnamon

1/2 cup unsalted butter -- melted (1 stick)

***FOR FILLING***

4 8 ounce pack cream cheese -- room temperature

1 cup sugar

4 large eggs

1 cup sour cream

1/2 cup whipping cream

1 tablespoon vanilla extract

Cranberry-Raspberry Compote

 

Make cranberry purée: Combine all ingredients except vanilla in heavy large

saucepan. Cook over medium heat until mixture thickens, stirring occasionally,

about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree

until smooth. Strain into medium bowl. Cover with plastic. Refrigerate at

least 6 hours.

 

Make crust: Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides

with nonstick spray. Wrap outside of pan with 2 layers of heavy-duty foil.

Blend cookies, sugar and cinnamon in processor. Add butter; blend until moist

clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust

while preparing filling.

 

Make filling: Position rack in center of oven and preheat to 350øF. Using

electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar.

Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla.

 

Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop

filling. Repeat layering of filling and puree 2 more times. Using knife, swirl

puree through filling, creating marbled design.

 

Place springform pan in large roasting pan. Pour enough boiling water into

roasting pan to come halfway up sides of springform pan. Bake until cheesecake

puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in

oven 1 hour, leaving oven door ajar.

 

Transfer cake to rack. Run knife around pan sides to loosen cake. Cool

completely. Remove foil from pan sides. Cover cake and chill overnight. (Can

be made 2 days ahead. Keep refrigerated.)

 

Remove pan sides. Serve cake with Cranberry-Raspberry Compote.

 

Serves 12.

 

Converted by MC_Buster.KES/19 Dec 99

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Bright ribbons of cranberry puree swirled through a creamy white

cheesecake create a pretty contrast. Begin the cake a day ahead.