Cranberry Plum Cheesecake
4 cups cranberries, rinsed and picked over
1 cup plum jelly or red currant jelly
grated zest and juice of 1 orange
1-1/2 cups sugar
2 cups crushed graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
2 pkgs. (8 oz. each) cream cheese, room temperature
16 ounces whole-milk ricotta cheese
1/2 cup sour cream
2 teaspoons pure vanilla extract
Topping: In a large saucepan over medium-high heat, combine the cranberries, beach plum jelly, zest and juice of orange, and 1-1/2 cups sugar. Bring to a boil and cook for 5 minutes. Remove from heat and let
cool, then refrigerate until cake is served.
Crust: In a bowl, combine the cracker crumbs, sugar, and melted butter. Stir to combine. Firmly press the mixture into the bottom of a 10-inch springform pan. Set aside.
Filling: Preheat an oven to 375ºF. In a large bowl, combine the cream cheese, ricotta, sour cream, eggs, and vanilla extract and stir vigorously. Pour the mixture into the pan and bake for 1 hour, or until the top is
slightly brown and the edges are beginning to pull away from the side of the pan.
Refrigerate the cake for at least 12 hours before serving. To serve, release the cake from the pan. Place on a platter and cover the top with half of the cranberries. Let the juice drip down the sides. Use the remaining cranberries to top individual servings.