Make Ahead

Cranberry Compote Citrus Cheesecake with Cinnamon-Nutmeg Graham Crust

December 25, 2014
0 Ratings
  • Serves 10
Author Notes

Beautiful jewel-tone holiday dessert with tart fruit juxtaposing creamy citrus cheese filling. Cake needs to chill a day; warm compote goes on cold cake, which then chills another two hours. —Alyce Morgan

What You'll Need
  • 1 1/2 cups Graham cracker crumbs
  • 1/4 teaspoon Ground cinnamon
  • 1/8 teaspoon Ground nutmeg
  • 3 tablespoons Granulated sugar
  • 4 tablespoons Salted butter, very soft
  • 32 ounces Cream cheese, soft (4- 8 oz packages)
  • 1 tablespoon Each: fresh lemon juice and orange juice
  • 1 1/2 teaspoons Vanilla extract
  • 1 1/2 cups Granulated sugar
  • 2 tablespoons Grated orange rind
  • 1 teaspoon Grated lemon rind
  • 2 tablespoons Unbleached, all-purpose flour
  • 5 Eggs
  • 1/4 cup Sour cream
  • 1 12-ounce package fresh cranberries
  • 2 Oranges, unpeeled, cut into 2-inch pieces
  • 1 Cinnamon stick
  • 1/2 cup Water
  • 1/2 cup Cranberry juice or red wine
  • 3/4 cup Granulated sugar
  1. Recipe is easy, but is in three parts: crust, filling, and topping. Cake must chill overnight; topping must be added while topping is hot and cake is cold. Topped cake must then chill another 2 hours. (Can freeze untopped cake, well-wrapped, up to one month.) Can be made in food processor or with electric mixer, or with very strong or determined arms.
  2. Preheat oven to 450 degrees Fahrenheit. CRUST: Mix together graham cracker crumbs - softened butter until very well combined. Press into bottom and up sides of 9-inch springform pan. Refrigerate while making cream cheese filling.
  3. FILLING: Beat together cream cheese with juices and vanilla extract until very smooth. Stir together sugar, rinds, flour, and salt and slowly add to the cheese mixture until well-combined. Add eggs at low speed, one egg at a time, into the cheese mixture. Stir in sour cream until well-blended. Pour filling into chilled crust. Place pan on a rimmed baking sheet. Bake on center rack of oven 15 minutes. Lower temperature to 350 degrees Fahrenheit and bake another 45-55 minutes or until tester comes out nearly clean. Cool completely on rack. Cover well and refrigerate overnight or up to 3 days. Top cold cake with hot cranberry compote (recipe below) and chill another 2 hours before releasing cake from pan. Slice and serve.
  4. CRANBERRY COMPOTE OR TOPPING: Heat the cranberries - granulated sugar in a medium sauce pan over medium-high flame to boiling. Reduce heat to simmer and cook, stirring very regularly, until fruit is very thick--20 - 30 minutes. Remove pieces of orange and cinnamon stick. Pour over cold cake in pan. (Refrigerate topped cake another two hours.)

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