Bright ribbons of cranberry puree swirled through a creamy white cheesecake create a pretty contrast. Begin the cake a day ahead.

Serves 12.

INGREDIENTS

  • for cranberry purée
  • 2cups fresh cranberries or frozen, thawed
  • 2/3cup sugar
  • 2/3cup fresh orange juice
  • 2tablespoons grated orange peel
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon ground nutmeg
  • 4teaspoons vanilla extract
    for crust
  • nonstick vegetable oil spray
  • 2 3/4cups finely ground butter biscuit cookies or butter cookies
  • 2tablespoons sugar
  • 1teaspoon ground cinnamon
  • 1/2cup (1 stick) unsalted butter, melted
    for filling
  • 48-ounce packages cream cheese, room temperature
  • 1cup sugar
  • 4large eggs
  • 1cup sour cream
  • 1/2cup whipping cream
  • 1tablespoon vanilla extract
  • cranberry-raspberry compote

    DIRECTIONS

    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.