Easy Cheesecake with Cranberry Compote
User Reviews
5
Easy Cheesecake with Cranberry Compote
Description
This Easy Cheesecake with Cranberry Compote begins with a crust made from finely processed Nilla wafers or graham crackers mixed with sugar and melted butter, pressed into a springform pan and baked to form a firm, buttery base. The filling is crafted from room temperature cream cheese beaten smooth with sugar, vanilla, eggs, sour cream, heavy cream, and lemon juice and zest, creating a creamy yet firm texture after baking.
The cranberry compote is prepared by simmering fresh cranberries with granulated and brown sugar, water, cinnamon, and salt until the berries soften and the mixture thickens into a vibrant sauce. This sauce is cooled and served atop the cheesecake, providing a tangy contrast to the rich sweetness of the filling. The cheesecake can be chilled after baking to achieve proper texture and serving temperature.
This dessert suits festive occasions or anytime a creamy cheesecake with a seasonal fruit topping is desired. The compote can be made ahead and refrigerated, and the cheesecake keeps well refrigerated for several days. Adding the compote just before serving keeps the topping fresh and visually appealing.
For convenience, the cheesecake without topping can be frozen up to 3 months; proper wrapping prevents texture changes. Thawing overnight in the refrigerator restores the cheesecake's texture, and the compote should be freshly added at serving time for best flavor.
Ingredients
For the Crust:
- 1-½ cups Nilla wafer crumbs, or graham cracker
- 2 tablespoons sugar
- 5 tablespoons butter melted, unsalted
For the Filling:
- 4 pkg cream cheese 8 oz each, at room temperature
- 2 cups sugar , level off
- 1 Tablespoon vanilla extract pure
- 6 egg at room temperature, large
- ¼ cup sour cream at room temperature, full-fat
- ¼ cup heavy cream at room temperature, or full-fat sour cream
- 1 tablespoon lemon juice freshly squeezed
- lemon zest from 1
For the Cranberry Compote:
- 1 ( 12 oz) Cranberry fresh, washed and dried
- ½ cup granulated sugar , depending on the level of sweetness you desire
- ½ cup light brown sugar , depending on the level of sweetness you desire
- ½ cup water
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
For the Cranberries Compote:
- In a medium saucepan, combine the fresh cranberries, granulated sugar, light brown sugar, water, ground cinnamon, and kosher salt. Bring the mixture to a boil over medium heat, stirring occasionally. Reduce the heat to low and simmer for about 15 to 20 minutes, or until the cranberries begin to break down slightly and thicken a bit. Remove the saucepan from the heat and leave to cool before spreading on the cheesecake. The Cranberry Compote can be refrigerated in an airtight container for up to 5 days.
- For the crust:
- Preheat oven to 375°F. Process the Nilla Wafers or graham crackers and sugar in a food processor to a fine crumb. In a medium bowl, combine the cookie crumbs, melted butter, and sugar. Mix until evenly moistened and well combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1 inch up the sides. Bake the crust for 10 minutes. Remove the crust from the oven and set it aside to cool. Reduce the oven temperature to 325°F.
- For the Filling:
- Wrap a 10-inch springform pan with a large piece of aluminum paper, covering the underside and extending all the way to the top so there are no seams on the bottom or sides. Repeat with a few more sheets of foil for insurance. The foil will keep the water from seeping into the cheesecake.
- In the bowl of a stand mixer, attach the paddle attachment. Place the cream cheese in the bowl and beat it on medium speed for about 1 minute until it becomes smooth and no lumps remain. Gradually add the sugar while continuing to beat the mixture. Beat for an additional 1 to 2 minutes until the mixture becomes creamy. Scrape down the sides and bottom of the bowl using a spatula to ensure all ingredients are well incorporated. Add the vanilla, lemon juice, and lemon zest to the mixture. Beat them into the cream cheese mixture until everything is well combined.
- Add the eggs, 1 at a time, and continue to beat slowly until combined, scraping after each addition. Add sour cream and heavy cream. Periodically scrape down the sides of the bowl and the paddle. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula. Place the foil-wrapped springform pan in a large roasting pan.
- Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in the pan for 30 minutes.
- Chill in the refrigerator, loosely covered, for a least 8 hours or overnight. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a serving platter or cake stand. Using a spatula, spread a layer of warm Cranberry Compote over the surface. Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Notes
- Chill the cheesecake completely before covering to prevent condensation and maintain texture.
- Store covered cheesecake in the refrigerator for up to 5 days for best freshness.
- Freeze the un-topped cheesecake for up to 3 months by wrapping tightly with clingfilm and foil; thaw in the fridge overnight before serving.
- Add cranberry compote only at serving to preserve its freshness and texture.
User Reviews
Overall Rating
5
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