Cranberry Cheesecake With Cranberry Orange Sauce

What a great time of year, when there is nothing better than sitting inside, watching the cold fronts come in all the while, looking through magazines to find new recipes that just seem like you have to jump up and make them right then. This cheesecake will be sitting on our dessert buffet table this season.

Crust:

1 1/4 cups flour

1/2 cup powdered sugar

1/4 teas salt

1/4 teas baking powder

10 tables cold butter, cut into small pieces

1 large egg yolk

Pam Vegetable Spray

Filling:

1 lb fresh cranberries

1 cup firmly packed light brown sugar

1/2 cup frozen raspberries

2 tables cornstarch

3 table orange liqueur (or orange juice concentrate)

2 1/2 table coarsely chopped lemon zest

1/4 teas kosher salt

Cheesecake:

3 ( 8 oz) packages of cream cheese, softened to room temp

2 (8 oz) containers mascarpone cheese or sour cream

1 cup firmly packed light brown sugar

1/2 teas kosher salt

5 large eggs

2 tables vanilla extract

Parchment paper

Sauce:

1/4 cup granulated sugar

1/4 cup fresh orange juice

2 teas lemon juice

Crust:

Preheat oven to 350. Pulse first 4 ingredients in a food processor until blended. Gradually add cold butter and pulse after each addition to combine. With processor running, add egg yolk through food chute and process until combined. Press mixture onto bottom and up sides of a lightly greased (with cooking spray) 9″ spring form pan. Chill 10 minutes. Bake 10-12 min or until golden brown; cool In pan on a wire rack 30 min.

Prepare filling:

Bring cranberries and next 7 ingredients to a boil in a saucepan over medium heat; cook, stirring often 2 min or until cranberry skins begin to split and mixture thickens. Let mixture stand 30 min. Reserve 1/2 cup cranberry mixture for sauce. Spread remaining mixture on to prepared crust. Set aside.

Reduce oven temp to 325. Beat cream cheese and next 3 ingredients at medium-low speed with mixer in a large bowl, just until well blended. Do not over mix. Add eggs, 1 at a time, beating at low speed just until yolk disappears after each addition. Stir in vanilla. Pour cream cheese mixture over cranberry mixture in crust. Smooth top of batter to level. Place cheesecake on a parchment -paper lined baking sheet.

Bake at 325 for 1 hr and 10 min or until center of cheesecake jiggles. Turn oven off. Do not open oven door. Let cheesecake sit in closed oven for 30 min.

While sitting in oven for the 30 min, prepare sauce:

Process 1/4 granulated sugar and next 2 ingredients, reserved 1/2 cup cranberry mixture and 1/4 cup water in a blender until smooth. Pour mixture through a fine wire-mesh strainer into a bowl. Discard solids. Cover sauce and chill until ready to use (up to 1 week).

Remove cheesecake from oven and gently run a knife around outer edge of cheesecake to loosen from sides of pan. Do not remove side of pan. Cool completely on a wire rack about 2 hours. Cover and chill 8 to 12 hours before serving. Serve with chilled sauce over each piece.

Taken from November 2014 Southern Living magazine.

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