If you already have all your shopping and cooking done (good for you!!!), you can always make this for New Year's!
Many of you know I love cheesecake. I've shared many over the years. This one, in a Food Network Magazine, caught my eye because of the cranberry compote. I thought, hmm, interesting. Tart with sweet. It's got to work, right? Well, it does, and the compote is so delicious that you can serve it as a side dish with turkey! In fact, I made the compote for Thanksgiving, and my husband, who has been a die-hard cranberry from the can guy, fell in love with it and won't return to the canned kind! Yay, another convert!
Note: I tweaked the temperature in the directions because, honestly, the cake came out a little browner than I like a cheesecake. It didn't change the flavor. It just required a lot more whipped cream to make the cake match the cranberry compote! LOL
From Food Network Magazine
|See how it's a little too brown? I checked my go-to recipe and realized the Food Network |
recipe had the temp too high, IMHO.
|Left-over sugar; do not add|
...and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool.
AND NOW FOR THAT GIVEAWAY: Leave a comment. Tell me what your favorite holiday dessert is! One lucky winner will get a Mystery Lovers Kitchen tote plus your choice of one of my books from either series.
STIRRING THE PLOT is available for order: order here.