This cheesecake is a great make-ahead dessert. You can prepare the cranberry compote the night before and let it chill along with the cheesecake. The tartness of the cranberries is the perfect complement to the creamy richness of the cake.
Recipe courtesy of Food Network Kitchen
Creamy Cheesecake with Cranberry Compote
Total:
10 hr 55 min
Active:
15 min
Yield:
12 servings
Level:
Easy
Total:
10 hr 55 min
Active:
15 min
Yield:
12 servings
Level:
Easy

Ingredients

Crust:
Filling:
Cranberry Compote:

Directions

Special equipment: A 10-inch springform pan

Adjust an oven rack to the middle position and preheat the oven to 325 degrees F.

For the crust: Brush a 10-inch springform pan with some of the melted butter. Stir together the remaining butter with the graham cracker crumbs, sugar and salt in a medium bowl. Press the crumb mixture into the bottom and 1 inch up the side of the pan. Use the back of a measuring cup or a drinking glass to pack the crust firmly and evenly into the edges of the pan. Bake until browned, 15 to 18 minutes. Let cool completely, then set the pan on top of a large sheet of aluminum foil and wrap the foil around the bottom of the pan and up the sides. Place the pan on a baking sheet.

For the filling: Beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream, and mix until just combined, scraping down the sides of the bowl as needed. Add the cream and vanilla extract, and mix until just combined. Beat in the eggs one at time, beating the mixture after the last egg until just combined (take care not to overmix or the cake will turn into a souffle).

Pour the filling in to the crust. Bake until the cheesecake is slightly golden and barely set in the middle when the pan is tapped, about 1 hour and 20 minutes (the cake might puff up slightly while in the oven, but that is okay; it will deflate as it cools). Turn off the oven, and leave the cake inside with the door shut for 1 hour. It will continue to set and color slightly in the oven.

Run a thin knife or spatula around the cake to release it from the sides (this also helps reduce cracks in the top of the cake as it chills). Cover the cheesecake with plastic wrap and refrigerate overnight.

For the cranberry compote: Stir the sugar, dried cranberries and 1 cup water together in a medium saucepan. Bring to a boil over medium-high heat and then add the fresh cranberries. Reduce the heat to medium and simmer, stirring occasionally, until most of the fresh cranberries have burst and the sauce is slightly thickened, 8 to 10 minutes. Transfer the compote to a heat-safe bowl and let it cool slightly before covering the bowl with plastic wrap and refrigerating until it is completely chilled. The cranberry sauce will thicken as it cools. (This can be made up to one day in advance.)

For serving: Spread the cranberry compote in an even layer on top of the chilled cheesecake. The cheesecake will sink a bit in the center as it cools so it creates a perfect well for the cranberry compote. Run a thin knife or spatula between the cake and the sides again, then release the sides of the springform pan and remove the ring from the cheesecake base. Set the base on a cake platter, slice and serve.

IDEAS YOU'LL LOVE

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Creamy Lobster Linguine

Recipe courtesy of Giada De Laurentiis

Pumpkin Gingersnap Cheesecake

Recipe courtesy of Ree Drummond

Limoncello Ricotta Cheesecake

Recipe courtesy of Ina Garten

New York Cheesecake

Recipe courtesy of Gourmet Magazine

Holiday Cheesecake

Recipe courtesy of Giada De Laurentiis

Cherry Ricotta Cheesecake

Recipe courtesy of Ellie Krieger

Lonestar State Cheesecake

Recipe courtesy of Sunny Anderson

Creamy Cheese Grits

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking