Best 4 Cranberry Swirl Cheesecake With Cranberry Raspberry Compote Recipes
Indulge in a delightful symphony of flavors with our Cranberry Swirl Cheesecake, an exquisite dessert that tantalizes the senses. This culinary masterpiece features a creamy cheesecake filling swirled with tangy cranberry sauce, all nestled within a graham cracker crust. Perfectly balancing sweetness and tartness, this cheesecake is a true delight for any occasion.
Accompanying this heavenly cheesecake are two exceptional recipes: Cranberry Compote and Raspberry Compote. The Cranberry Compote offers a vibrant burst of flavor with its juicy cranberries simmered in a sweet and tangy sauce. The Raspberry Compote, on the other hand, presents a delicate balance of sweetness and acidity, thanks to the luscious raspberries cooked in a flavorful sauce. These compotes not only complement the cheesecake but can also be enjoyed on their own as a refreshing treat.
Whether you're celebrating a special occasion or simply seeking a delectable dessert to satisfy your sweet cravings, our Cranberry Swirl Cheesecake with Cranberry-Raspberry Compote is sure to impress. With its creamy texture, vibrant flavors, and stunning presentation, this dessert is a true masterpiece that will leave you and your loved ones utterly delighted.
CRANBERRY SWIRL CHEESECAKE WITH CRANBERRY-RASPBERRY COMPOTE
Categories Cake Food Processor Mixer Fruit Dessert Bake Thanksgiving Cream Cheese Cranberry Orange Fall Chill Sour Cream Bon Appétit
Yield Serves 12
Number Of Ingredients 22
Steps:
- Make cranberry purée:
- Combine all ingredients except vanilla in heavy large saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree until smooth. Strain into medium bowl. Cover with plastic. Refrigerate at least 6 hours.
- Make crust:
- Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Wrap outside of pan with 2 layers of heavy-duty foil. Blend cookies, sugar and cinnamon in processor. Add butter; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling.
- Make filling:
- Position rack in center of oven and preheat to 350°F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla.
- Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, swirl puree through filling, creating marbled design.
- Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar.
- Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.)
- Remove pan sides. Serve cake with Cranberry-Raspberry Compote.
CRANBERRY-RASPBERRY COMPOTE
Categories Sauce Fruit Dessert Thanksgiving Vegetarian Cranberry Raspberry Spice Fall Chill Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients except vanilla in heavy medium saucepan. Simmer over medium heat until cranberries burst and mixture thickens, stirring occasionally, about 10 minutes. Remove from heat. Cool slightly. Stir in vanilla. Cool to room temperature. Cover and refrigerate until cold, at least 6 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
CRANBERRY SWIRL CHEESECAKE
Got cranberry sauce leftover from Thanksgiving? Swirl it into the creamy filling of this foolproof vanilla cheesecake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 10h5m
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil.
- Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into bottom of prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely.
- Reduce oven temperature to 325 degrees. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add remaining 1 1/4 cups sugar in a slow, steady stream. Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix). Place springform pan in a large, shallow roasting pan. Pour filling into crust.
- Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.
- Transfer roasting pan to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes.
- Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around edge of cake.
CRANBERRY SWIRL CHEESECAKE WITH CRANBERRY-RASPBERRY CMPOTE RECIPE
Provided by mirelsonp
Number Of Ingredients 22
Steps:
- Make cranberry purée: Combine all ingredients except vanilla in heavy large saucepan. Cook over medium heat until mixture thickens, stirring occasionally, about 5 minutes. Cool slightly. Transfer to processor. Add vanilla. Puree until smooth. Strain into medium bowl. Cover with plastic. Refrigerate at least 6 hours. Make crust: Spray 10-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Wrap outside of pan with 2 layers of heavy-duty foil. Blend cookies, sugar and cinnamon in processor. Add butter; blend until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill crust while preparing filling. Make filling: Position rack in center of oven and preheat to 350°F. Using electric mixer, beat cream cheese in large bowl until fluffy. Beat in sugar. Beat in eggs 1 at a time. Mix in sour cream, whipping cream and vanilla. Transfer 1/3 of filling to prepared crust. Dollop 1/3 of cranberry puree atop filling. Repeat layering of filling and puree 2 more times. Using knife, swirl puree through filling, creating marbled design. Place springform pan in large roasting pan. Pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake puffs around edges, about 1 hour 15 minutes. Turn off oven. Let cake stand in oven 1 hour, leaving oven door ajar. Transfer cake to rack. Run knife around pan sides to loosen cake. Cool completely. Remove foil from pan sides. Cover cake and chill overnight. (Can be made 2 days ahead. Keep refrigerated.) Remove pan sides. Serve cake with Cranberry-Raspberry Compote.
Tips:
- For a smoother cheesecake, use a food processor to blend the cream cheese until completely smooth.
- To prevent the cheesecake from cracking, bake it in a water bath.
- To achieve a perfect swirl, use a toothpick or skewer to drag the cranberry mixture through the cheesecake batter.
- For a more intense cranberry flavor, use fresh cranberries in the compote.
- To save time, use frozen raspberries in the compote.
Conclusion:
This cranberry swirl cheesecake is a delicious and festive dessert that is perfect for any occasion. The creamy cheesecake is swirled with a tart and tangy cranberry mixture, and the cranberry-raspberry compote adds an extra burst of flavor. With its beautiful presentation and irresistible taste, this cheesecake is sure to be a hit with everyone who tries it.
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