Cranberry Cheesecake with Cranberry Orange Compote
Submitted by Patriciat
Cranberry swirl cheesecake on a vanilla wafer crust with sour cream topping and fresh cranberry orange compote. A stunning make-ahead holiday dessert.
YIELD
10 servingsPREP
60 minCOOK
60 minREADY
10 hrsThis is a four-part cheesecake that rewards the effort. A vanilla wafer crust, cranberry-marbled cream cheese filling, tangy sour cream topping, and a separate cranberry orange compote served alongside. Each component builds on the last.
The cranberry filling does double duty. One cup gets swirled into the batter with a knife tip to create those gorgeous ruby streaks, and the rest becomes the base of the compote. Fresh orange juice in the cranberry mixture keeps the tartness bright rather than one-note sweet.
Two pounds of cream cheese need to be at true room temperature before mixing. Cold cream cheese leaves lumps that no amount of beating will smooth out. Add the eggs one at a time and mix gently after each. Overbeating incorporates air that causes cracking during baking.
The overnight chill is not optional. The cheesecake needs a full night to set properly and develop its flavor. You can make this up to two days ahead, which makes it ideal for holiday planning.
Chef Tips
- Room temperature cream cheese is a must. Set it out 2 to 3 hours before you start, or microwave in 10-second bursts if you’re short on time.
- Swirl with a light hand. One or two passes with a thin knife creates elegant marbling. Overswirling muddies the cranberry into the batter and you lose the visual contrast.
- Press down raised edges before adding the sour cream topping. The recipe mentions this because cheesecakes often dome at the edges. Gently pressing them level gives the topping a smooth, even surface.
- Supreme the oranges carefully. Cut between the membranes, not through them. Clean segments with no pith make the compote look polished.
Variations
- Gingersnap crust: Swap vanilla wafer crumbs for crushed gingersnaps. The warm spice pairs beautifully with cranberry and orange.
- Mixed berry compote: In summer, replace the cranberry compote with a mix of fresh raspberries and blueberries tossed with orange segments.
Ingredients
Directions
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 350℉ (180℃) degrees.
Lightly butter 9-inch diameter spring form pan with 2 ¾ 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 ¾ 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.
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