Fab Recipe: No Bake Vanilla Bean Cheesecake with Cranberry-Orange Compote
 
 
Author:
Recipe type: Dessert
Serves: 6
Ingredients
For the Graham Cracker Crust:
  • ¾ cup graham cracker crumbs
  • 2 Tablespoon granulated white sugar
  • ½ teaspoon ground cinnamon
  • ¼ cup unsalted butter, melted
For the No Bake Vanilla Bean Cheesecake Filling:
  • 2 packages (8 oz.) Philadelphia cream cheese, softened
  • 1 cup granulated white sugar
  • 1 teaspoon vanilla bean paste or 2 teaspoon vanilla extract
  • 1 teaspoon kosher salt
  • 1 package (1/4 ounce) Knox unflavored gelatin
  • ¼ cup cold water
  • 1 cup full fat sour cream
For the Cranberry-Orange Compote:
  • 1 bag (12 oz.) fresh cranberries
  • 1 cup water
  • 1 cup granulated white sugar
  • zest of 1 orange
  • 2 Tablespoon fresh orange juice
For the Vanilla Bean Whipped Cream:
  • 1 cup heavy whipping cream
  • ½ teaspoon vanilla bean paste or 1 teaspoon vanilla extract
  • ¼ cup powdered sugar, sifted
For the Sugared Pecans:
  • 1 cup pecan halves
  • 1 Tablespoon egg whites
  • ¼ teaspoon kosher salt
  • 2 Tablespoon granulated white sugar
  • ½ teaspoon ground cinnamon
Instructions
For the Graham Cracker Crust:
  1. In a small mixing bowl, combine the graham cracker crumbs, sugar, and ground cinnamon.
  2. Add the melted butter.
  3. Mix until the crumbs are coated with the butter.
  4. Pour onto the greased 6-cup rectangular glass container.
  5. Use the back of a spoon to press the crumbs evenly throughout the bottom.
  6. Keep frozen until ready to use.
For the No Bake Vanilla Bean Cheesecake Filling:
  1. In a Kitchen Aid mixer fitted with a paddle, cream together the cream cheese, sugar, vanilla and salt.
  2. Mix until smooth. FAB TIP: Make sure to scrape the bottom of the bowl once in awhile to prevent lumps.
  3. Add in sour cream and blend well.
  4. Meanwhile, mix together unflavored gelatin powder in the cold water. Let sit for 5 minutes.
  5. Place in the microwave on high for 20 to 30 seconds or until completely melted. FAB TIP: Be careful not to let it boil or else the gelatin will lose its gelling power.
  6. Lastly, stream in melted gelatin solution on medium speed. Scrape once. FAB TIP: Once the gelatin is added, the cheesecake mixture will start to set up. So, it's very important to work as quickly as you can.
  7. The cheesecake consistency will be looser and thinner.
  8. Try to work fast and pour onto the prepared crust.
  9. Smoothen the top with a rubber scraper.
  10. Keep refrigerated until ready to use.
For the Cranberry-Orange Compote:
  1. In a small saucepan, combine cranberries, water, sugar and orange zest.
  2. Bring to a boil.
  3. Lower to a simmer.
  4. Let it cook for 5 to 10 minutes or until all the cranberries are popped and the mixture has thicken up.
  5. Take it off the heat.
  6. Add the fresh orange juice and stir to combine.
  7. Pour onto the 4-cup square glass container.
  8. The cranberry-orange compote will continue to get thicker as it gets colder.
  9. Keep refrigerated until ready to use.
For the Vanilla Bean Whipped Cream:
  1. In a Kitchen Aid mixer using a wire whip attachment, combine the heavy whipping cream, vanilla paste/extract and powdered sugar.
  2. Start at low speed until mixture starts to thicken.
  3. Increase speed to medium-high and continue to whip until stiff.
  4. Be careful not to over whip.
  5. You want the cream to hold its shape but still remain smooth.
  6. Place onto the 2-cup rectangular glass container.
  7. Keep refrigerated until ready to use.
For the Sugared Pecans:
  1. Preheat oven to 350 degrees F.
  2. In a smal mixing bowl, combine the pecan halves with the egg whites.
  3. Then, add the salt, sugar and cinnamon.
  4. Toss until evenly coated.
  5. Pour nuts onto a greased baking tray.
  6. Bake for 15 to 20 minutes or until golden brown in color and the nuts are no longer wet.
  7. Let it cool completely.
  8. Place inside the 1-cup round glass container.
  9. Keep in a cool area until ready to use.
Recipe by Fab Food Chicago at https://www.fabfoodchicago.com/fab-recipe-no-bake-vanilla-cheesecake-with-cranberry-orange-compote/