Boozy Cranberry Cheesecake
Ingredients for cheesecake
2 packages (20 sheets) graham crackers
1.5 sticks unsalted butter, melted
2 tablespoons sugar
2 8-ounce packages cream cheese, room temperature
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
Unclasp sides of pan, and remove cheesecake.
Ingredients for Cranberry Compote
.5 pound fresh cranberries
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
.25 cup fresh orange juice
.25 cup Wild Roots Cranberry Vodka
3 tablespoons fresh lemon juice
.5 cup granulated sugar
1 teaspoon pure vanilla extract
2 cups water
3 tablespoons cornstarch
Combine cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat.
Bring to a boil and cook for 8 minutes. In a separate bowl, dissolve the cornstarch in remaining half cup of water, then add to the pan. Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes. Add Stir in Wild Roots Cranberry Vodka, remove from the heat and cool completely.
When both the cheesecake and cranberry compote are completely cooled off,, use a large spoon to ladle cranberry compote on top of the cheesecake. Spread compote until the whole top surface is covered. Garnish with fresh, whole cranberries and serve.