Tuesday, December 18, 2007


"They err who thinks Santa Claus comes down through the chimney;
he really enters through the heart."
~ Mrs. Paul M. Ell
~ Cranberries on flow blue
~ One taste and you will know why this is Santa's favorite
(adapted from Bon Appetit October 1992)
1 pound fresh cranberries (4 2/3 cups)
1 1/3 cups sugar
1/3 cup fresh orange juice
2 pounds room temperature cream cheese
1 1/3 cups sugar
4 large organic eggs
1 1/3 cups shortbread cookie crumbs
(homemade or store bought like Lorna Doone)
3 Tbsp. melted unsalted butter
2 cups sour cream
1/3 cup sugar
1 tsp. vanilla extract
  • Cranberry Filling: Combine cranberries, sugar and fresh orange juice in heavy saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat and simmer until berries opp and mixture thickens, stirring frequently to prevent sticking, about 10 minutes. Cool completely.
  • Cheese Filling: Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating after each addition. Set aside.
  • Crust: Preheat oven to 350-degrees. Lightly butter 9-inch springform pan with 2 3/4-inch 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 Cranberry Orange Compost). Using 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.
  • 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 overnight. (can be prepare 2 days ahead).
  • Release pan sides. Transfer cheesecake to platter. Cut into wedges and serve passing Cranberry Orange Compote. (10-12 servings)
~ Leftovers good on ice cream, pound cake or mixed in plain yogurt
1 cup sugar
1/2 water
1 3/4 cups cranberry filling reserved from Cranberry Cheesecake with Cranberry Orange Compote
2 tsp. minced orange peel (orange part only)
4 large oranges
Combine sugar and water in heavy saucepan. Bring to 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. 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. Add orange segments and juices to compote and serve. (4 cups)


Christa said...

Oh, my. A cranberry cheesecake with cranberry orange compote would be my favorite cheesecake too! Sounds divine!

Merry Christmas!

Gina said...

Love the quote! All these wonderful recipes with cranberries..oh I wish we had such things here! Gx

vermontflowerfarm@outlook.com said...

Hello Joey;

I'd love to try this cranberry cheesecake recipe but there are no cranberries to be found in the stores here. I just wrote to Ocean Spray which is a giant cooperative and asked them where they are hiding the berries.

I have a simple cranberry walnut muffin recipe which I like this time of year and now I'm out of luck. Last week I spent $6.99 for some organic cranberries from Canada just to make the cranberry maple syrup for the stuffed French toast recipe you provided. One time a friend told me the only fair was what you went to visit in Vermont in the summer. Guess he was right. Just the same, no cranberries isn't fair.

George Africa
The Vermont Gardener

joey said...

I agree, George ... I crave cranberries in November and December. Thankfully, they have been plentiful here but there have been 'sad' holidays when harder to come by. Besides cranberry-orange sauce with my tourtiere, we are having cranberry cobbler for dessert on New Years ... come on over!!!