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Cranberry Cheesecake With Cranberry Orange Co

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CRANBERRY CHEESECAKE WITH CRANBERRY ORANGE CO
 Categories: Cakes, Desserts, Fruits/nuts, Cheesecakes
      Yield: 10 Servings
 
MMMMM---------------------CRANBERRY FILLING--------------------------
      1 lb Cranberries *
  1 1/3 c  Sugar
    1/3 c  Orange juice, fresh

MMMMM-----------------------CHEESE FILLING----------------------------
      2 lb Cream cheese **
  1 1/3 c  Sugar
      4 x  Large eggs

MMMMM---------------------------CRUST--------------------------------
  1 1/3 c  Vanilla wafer crumbs ***
      3 tb Unsalted butter, melted

MMMMM--------------------------TOPPING-------------------------------
      2 c  Sour cream
    1/3 c  Sugar
      1 ts Vanilla extract

MMMMM--------------------------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 ~--
 
MMMMM

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