Cranberry Swirl Cheesecake With Cranberry Raspberry Compote Best Recipes

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CRANBERRY SWIRL CHEESECAKE

2022-01-29



Cranberry Swirl Cheesecake image

Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 10h5m

Yield Serves 10 to 12

Number Of Ingredients 8

Ingredients:

  • 5 ounces graham crackers (about 8), broken into pieces
  • 2 tablespoons unsalted butter, melted
  • 1 1/4 cups plus 2 tablespoons sugar
  • 2 pounds cream cheese (four 8-ounce bars), room temperature
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract or paste
  • 4 large eggs, room temperature
  • 1 cup Classic Cranberry Sauce or store-bought cranberry sauce

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.

CRANBERRY SWIRL CHEESECAKE WITH CRANBERRY-RASPBERRY COMPOTE

2004-08-20



Cranberry Swirl Cheesecake with Cranberry-Raspberry Compote image

Categories     Cake     Food Processor     Mixer     Fruit     Dessert     Bake     Thanksgiving     Cream Cheese     Cranberry     Orange     Fall     Chill     Sour Cream     Bon Appétit

Yield Serves 12

Number Of Ingredients 22

Ingredients:

  • For cranberry purée
  • 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 (1 stick) unsalted butter, melted
  • For filling
  • 4 8-ounce packages 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

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.

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