Lemon Cheesecake with Cranberry Raspberry Compote
The lemon cheesecake that serves as the base of this recipe is the first cheesecake I ever baked from scratch. Matt had gotten me my stand mixer for my birthday (lucky girl!) and I wanted to christen my new kitchen toy with an epic recipe. After days of sifting through cookbooks and blog posts to pick the perfect recipe we decided on a lemon cheesecake with lemon curd.
My, oh my, was it outrageous. I have since made the lemon curd many times over for all sorts of recipes and occasions, but had yet to revisit the fluffy and tart lemon cheesecake. Four years later I decided it was finally time to make it again. I told you it takes me a long time to remake recipes! I thought the lemon would pair perfectly with cranberry for the holiday season because of the flavors and beautiful color.
This cranberry raspberry compote is simply made with cranberries, raspberries, orange juice and sugar. It is sweet, tart, fruity and a great cheesecake topping.
If you have never made a cheesecake before I urge you to give it a shot. You will feel so impressed with yourself when you’re done and your tastebuds will thank you. Although it may seem intimidating, homemade cheesecake is rather simple.
The key to an extra light and fluffy texture is to keep beating the cream cheese past when you normally think you should stop. If the cream cheese is extra airy before you pour it into the crust you will have an unbelievable texture once it is baked.
- 16 graham cracker squares
- 4 tablespoons unsalted butter, melted
- 3 8-ounce packages cream cheese, room temperature
- 3 eggs
- 1 cup sugar
- ¼ cup lemon juice
- Zest of 1 lemon
- ½ cup orange juice
- ½ cup sugar
- 6 ounces fresh cranberries
- 1 cup fresh raspberries
- Preheat oven to 350 degrees F. Line a 9" springform pan with parchment paper and set aside.
- Pulse the graham crackers in a food processor to create crumbs. Add the melted butter and pulse until the graham cracker crumbs are coated. Evenly press into the bottom and ½" up the sides of the prepared pan. Bake the crust for 10 minutes. Remove and let cool.
- Beat the cream cheese until very fluffy. It should almost have a satiny quality to it. Add the sugar then beat until smooth. Add 1 egg then beat for 30 seconds. Repeat with the remaining 2 eggs. Stir in the lemon juice and zest.
- Pour the filling into the prepared crust. Bake for 45 minutes or until the top is set, except for the center which should look almost just set and glossy. Let cool to room temperature on a cooling rack then cover the pan and chill in the fridge overnight.
- Combine the orange juice and sugar in a medium saucepan over medium heat, stirring occasionally. After 5 minutes, add the cranberries and bring to a boil, stirring occasionally.
- Once the mixture comes to a boil and most of the cranberries have started to burst, add the raspberries then reduce the heat to low. Simmer for 10-15 minutes. Let cool in the fridge. Pour over the top of the cheesecake.
Cheesecake slightly adapted from Sketches and Scribbles.
Compote from Allrecipes.