Time 10h55m Yield 12 servings Number Of Ingredients 13 Steps:
Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. For the crust: Brush a 10-inch springform pan with some of the melted butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or a drinking glass to pack the crust firmly and evenly into the edges of the pan. Bake until browned, 15 to 18 minutes. Let cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the pan on a baking sheet. For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined, scraping down the sides of the bowl as needed. Add the cream and vanilla extract, and mix until just combined. Beat in the eggs one at time, beating the mixture after the last egg until just combined (take care not to overmix or the cake will turn into a souffle). Pour the filling in to the crust. Bake until the cheesecake is slightly golden and barely set in the middle when the pan is tapped, about 1 hour and 20 minutes (the cake might puff up slightly while in the oven, but that is okay; it will deflate as it cools). Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven. Run a thin knife or spatula around the cake to release it from the sides (this also helps reduce cracks in the top of the cake as it chills). Cover the cheesecake with plastic wrap and refrigerate overnight. For the cranberry compote: Stir the sugar, dried cranberries and 1 cup water together in a medium saucepan. Bring to a boil over medium-high heat and then add the fresh cranberries. Reduce the heat to medium and simmer, stirring occasionally, until most of the fresh cranberries have burst and the sauce is slightly thickened, 8 to 10 minutes. Transfer the compote to a heat-safe bowl and let it cool slightly before covering the bowl with plastic wrap and refrigerating until it is completely chilled. The cranberry sauce will thicken as it cools. (This can be made up to one day in advance.) For serving: Spread the cranberry compote in an even layer on top of the chilled cheesecake. The cheesecake will sink a bit in the center as it cools so it creates a perfect well for the cranberry compote. Run a thin knife or spatula between the cake and the sides again, then release the sides of the springform pan and remove the ring from the cheesecake base. Set the base on a cake platter, slice and serve.
Number Of Ingredients 16 Steps:
Cranberry Filling: In a medium sized saucepan, place cranberries, sugar, and water. Then, over medium-high heat, cook the ingredients until boiling, stirring to dissolve the sugar. Reduce the heat to medium low and gently boil the filling, stirring often to prevent the filling from burning, until it becomes thick and syrupy and reduced to about 2 cups (480 ml). Remove from heat, stir in the zest, and let cool completely before using. (I like to make and refrigerate the cranberry filling the day before I make the cheesecake.) New York Cheesecake: Grease, or spray with a non stick vegetable spray, a 9 inch (23 cm) round springform pan. Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Crust: In a medium sized bowl combine the graham cracker crumbs, sugar, and melted butter. Press the crumbs evenly over the bottom and about 1 inch (2.5 cm) up the sides of the springform pan. Cover and refrigerate while you make the filling. For Filling: In the bowl of your electric mixer (can use a hand mixer) place the cream cheese, sugar, and flour. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour half the cheesecake filling into the pan. Take one-half cup of the cranberry filling and place spoonfuls over the cheesecake batter and then swirl gently with a knife. Top with the remaining cheesecake batter. Spoon another one-half cup of the cranberry filling over the cheesecake batter and swirl gently with a knife. (Note: You will have leftover cranberry filling which can be served with the baked cheesecake.) Place the cheesecake pan on a larger baking pan (to catch any drips) and place in the oven. Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for another 60 to 70 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated at least eight hours or overnight. Serve the cheesecake with the leftover cranberry filling. Makes one - 9 inch (23 cm) cheesecake. Serves about 12-14 people.
Yield Serves 12 Number Of Ingredients 22 Steps:
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 350°F. 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.
Time 1h34m Yield 8 to 12 servings Number Of Ingredients 19 Steps:
Preheat the oven to 350 degrees F. Use a food processor or by hand, mix the flour, sugar, and salt in a bowl. Add the butter pieces and mix until it resembles small pea size pieces. Add the yolk, vanilla, and zest, and mix until it forms a ball. Add the water to help dough come together. Form the dough into a disk and refrigerate for 30 minutes. Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside. For the filling, use a mixer with a paddle attachment. Cream the cheese with the sugar on low speed. Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl. Add the vanilla and orange zest. Slowly pour in the melted white chocolate and mix until well combined. Pour the mixture into the springform pan. Wrap aluminum foil around the base of pan and up side to protect from water bath. Place pan on sheet pan or pan with high sides and fill with 1/3 water. Bake cheesecake for 40 to 45 minutes. Remove cake from oven and allow to cool for 4 hours before serving. To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat. Simmer until cranberries soften or pop. Cool mixture and add the orange segments. Serve cheesecake with compote and orange segments.
Time 2h15m Yield 1 9-inch cheescake Number Of Ingredients 10 Steps:
Mix cookie crumbs and butter. Press onto bottom and 1 inch up sides of greased 9 inch springform pan. Bake at 350 degrees for 10 minutes. Cool completely. Process cranberry sauce and spices in food processor or blender. Set aside. Beat cream cheese until smooth. Add sugar and cornstarch; beat well. Add eggs, one at a time, beating until just blended. Stir in vanilla. Pour 1/2 the batter into crust. Spoon 1/2 the cranberry mixture over batter, swirl with knife. Top with remaining batter. Repeat with remaining cranberry mixture. Bake at 350 degrees for 15 minutes. Reduce oven to 225 degrees; bake 1 hour and 10 minutes. Remove from oven; immediately run knife around sides of cheesecake to loosen from pan. Turn oven off; return cheesecake to oven and let cool in oven 1 hour. Remove from oven; cool completely on wire rack. Chill uncovered until ready to serve (cheesecake will continue to firm up as it chills.) Remove sides of pan. Serve.
Time 1h25m Yield 12 servings. Number Of Ingredients 12 Steps:
Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.
Yield Makes about 2 cups Number Of Ingredients 8 Steps:
Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
Time 10h5m Yield Serves 10 to 12 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil. Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into bottom of prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely. Reduce oven temperature to 325 degrees. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add remaining 1 1/4 cups sugar in a slow, steady stream. Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix). Place springform pan in a large, shallow roasting pan. Pour filling into crust. Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick. Transfer roasting pan to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around edge of cake.
Time 9h50m Yield 10 Number Of Ingredients 22 Steps:
Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper. Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners’ sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze. Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling. Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust. Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes. While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup. Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight. Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour. In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners’ sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth. Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.
Time 1h20m Yield 12 serving(s) Number Of Ingredients 17 Steps:
Bring all cranberry ingredients except vanilla to a boil in a medium saucepan over medium heat, stirring occasionally. Reduce heat to medium low. Cook, covered, 5 minutes. Uncover, cook 1-2 min or until mixture thickens, pressing cranberries against side of saucepan until they pop. cool to room temperature. Stir in 1 tsp vanilla. (Cranberries can be prepared 1 day ahead. Cover and refridgerate. Bring to room temperature before using). Meanwhile, heat oven to 375. Combine all crust ingredients in medium bowl until blended. Press into bottom of 9 inch spring form pan. Bake 8-10 minutes or until deep golden brown. Cool completely on wire rack. Reduce oven temp to 300. Bring 1 inch water to a simmer in small skillet. Remove from heat. Let stand until steam subsides. Place white chocolate in medium bowl (one that won’t melt heated), place bowl in water. Stir occasionally until chocolate is melted and smooth; remove bowl from water. Beat cream cheese in large bowl at medium speed until smooth. Beat in 1/2 cup sugar, flour, lemon juice, and 2 tsp vanilla. Add eggs one at a time, beating just until blended. At low speed, beat in chocolate and cream just until blended. Pour half of the batter into pan; spoon half the cranberry mixture over batter. Pour in remaining batter, spoon remaining cranberry mixture over top. Swirl cranberry mixture with knife. Bake at 300 for 55-60 minutes or until edges are puffed and top is dry to the touch. Center should move slightly when pan is tapped, but should not ripple as if liquid. Cool on wire rack to room temperature. Refrigerate uncovered overnight. (Cheesecake can be made 3 days ahead, covered and refrigerated).
More about “cranberry swirl cheesecake with cranberry raspberry compote recipes”
Number Of Ingredients 22 Steps:
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 350°F. 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.
