A smooth baked cheesecake paired with a tangy cranberry topping makes an ideal dessert to prepare in advance. Both components can be made the day before serving: cook the cranberry compote, then chill it overnight together with the cheesecake. The bright tartness of the cranberries offsets the richness of the creamy filling.
Info
- Prep time: 15 minutes
- Baking: 1 hour 40 minutes
- Total time: 10 hours 55 minutes
- Yield: 12
Ingredients
For the Crust
- 8 tablespoons (1 stick) unsalted butter, melted
- 2 cups graham cracker crumbs, roughly the yield of 18 whole crackers
- 2 tablespoons plus 2 teaspoons sugar
- A pinch of fine salt
For the Filling
- 3 containers (11.5 ounces each) whipped cream cheese, brought to room temperature
- 1 1/4 cups sugar
- 1 container (16 ounces) sour cream, brought to room temperature
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 4 large eggs, brought to room temperature
For the Cranberry Compote
- 1 cup sugar
- 1/2 cup dried cranberries
- 3 cups frozen cranberries, thawed
Instructions
- Position an oven rack in the center and heat the oven to 325 degrees F.
- Crust: Use a little of the melted butter to brush a 10-inch springform pan. In a medium bowl, combine the rest of the butter with the graham cracker crumbs, sugar and salt. Firmly press this mixture over the base of the pan and about 1 inch up its sides, using the back of a measuring cup or a drinking glass to even it out. Bake for 15 to 18 minutes, until browned. Cool thoroughly. Set the pan on a large sheet of aluminum foil and wrap the foil up around the bottom and sides, then place the pan on a baking sheet.
- Filling: In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed for 1 minute. Add the sour cream and mix only until incorporated, scraping the bowl's sides when needed. Mix in the cream and vanilla extract until just combined. Add the eggs one at a time, mixing after the last one only until combined; overmixing can cause the cake to puff like a souffle.
- Pour the filling into the crust. Bake for about 1 hour and 20 minutes, until the cheesecake is lightly golden and only barely set in the center when the pan is tapped. The cake may rise slightly in the oven, which is fine; it will settle as it cools. Switch off the oven and leave the cake inside with the door closed for 1 hour, during which it will finish setting and take on a little more color.
- Slide a thin knife or spatula around the edge to loosen the cake from the pan; this also helps limit cracks on top as it chills. Cover with plastic wrap and refrigerate overnight.
- Compote: In a medium saucepan, stir together the sugar, dried cranberries and 1 cup of water. Bring to a boil over medium-high heat, then add the fresh cranberries. Lower the heat to medium and simmer, stirring now and then, for 8 to 10 minutes, until most of the fresh berries have burst and the sauce has thickened slightly. Move the compote to a heat-safe bowl and let it cool a little. Cover the bowl with plastic wrap and refrigerate until fully chilled; the sauce thickens further as it cools. It can be prepared up to one day ahead.
- To serve: Spoon the chilled compote over the cheesecake in an even layer. As the cake cools it dips slightly in the center, leaving a natural hollow for the topping. Once more, run a thin knife or spatula between the cake and the pan, then open the springform and lift the ring off the base. Transfer the base to a cake platter, slice and serve.
