cranberry cheesecake with cranberry orange compote

How To Make cranberry cheesecake with cranberry orange compote

• Step 1
  FOR CRANBERRY FILLING: Combine cranberries, sugar and fresh orange juice in heavy medium saucepan.
• Step 2
  Bring to boil over medium-high heat, stirring until sugar dissolves.
• Step 3
  Reduce heat and simmer until berries pop and mixture thickens, stirring frequently to prevent sticking, about 10 minutes.
• Step 4
  Cool cranberry filling completely.
• Step 5
  FOR CHEESE FILLING: Using an electric mixer, beat cream cheese and sugar in a large bowl until well blended.
• Step 6
  Add eggs 1 at a time, beating after each addition.
• Step 7
  Set cheese filling aside.
• Step 8
  FOR CRUST: Preheat oven to 350 degrees.
• Step 9
  Lightly butter 9-inch diameter springform pan with 2 3/4-inch-high sides.
• Step 10
  Place cookie crumbs in medium bowl.
• Step 11
  Add melted butter and blend until moist crumbs form.
• Step 12
  Press onto bottom (not sides) of prepared pan.
• Step 13
  Pour cheese filling over crust in pan.
• Step 14
  Spoon 1 cup cranberry filling over cheese filling (reserve remaining cranberry filling for compote).
• Step 15
  Using a small sharp knife, swirl to form marble pattern.
• Step 16
  Bake until center of cheesecake is set, about 1 hour.
• Step 17
  Transfer cheesecake to rack and maintain oven temperature.
• Step 18
  PREPARE TOPPING: Mix sour cream, sugar and vanilla in small bowl.
• Step 19
  Gently press down any raised edges of cheesecake.
• Step 20
  Spoon topping over cake.
• Step 21
  Bake 5 minutes.
• Step 22
  Transfer cheesecake to rack and cool.
• Step 23
  Cover and refrigerate over night.
• Step 24
  (Cheesecake can be prepared 2 days in advance. Keep refrigerated)
• Step 25
  Release pan sides and transfer cheesecake to platter.
• Step 26
  Cut cheesecake into wedges and serve, passing compote separately.
• Step 27
  CRANBERRY ORANGE COMPOTE: Combine sugar and water in heavy small saucepan.
• Step 28
  Bring to a boil, stirring until sugar dissolves and liquid appears clear.
• Step 29
  Transfer to medium bowl and mix in 1 3/4 cups reserved cranberry filling and minced orange peel.
• Step 30
  Using small sharp knife, cut peel and white pith from oranges.
• Step 31
  Working over another bowl to catch juices, cut between membranes to release segments.
• Step 32
  Add segments to bowl with juices.
• Step 33
  (Can be prepared 8 hours ahead. Cover oranges and cranberry filling separately and refrigerate.)
• Step 34
  Add orange segments and juices to compote and serve.
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