Pumpkin Cheesecake, Cranberry Compote, Whipped Crème Fraiche Cheesecake 3 cups cream cheese, softened 3 eggs 1 cup white sugar 1 teaspoon vanilla extract ½ teaspoon ground ginger 2 teaspoon ground cinnamon 1 cup high quality canned pumpkin puree Preheat oven to 300’F. Line an 8 inch spring form pan with parchment paper on the bottom and up the sides. In a stand mixer on high speed, cream the cream cheese with the eggs until light and fluffy. Add the sugar to the mixture and beat for 7 minutes. Stir in the spices and fold in the pumpkin puree. Pour the batter into the prepared pan. Bake for 40 minutes. Turn off the oven and allow the cake to cool in the oven for 1 hour with the door held a jar. Remove from the spring form pan and refrigerate. Cut into 8 slices with a warmed knife. Refrigerate until needed. Compote 1 cup cranberries Zest and juice of 1 lemon ½ cup white sugar ½ cinnamon stick ½ cup water 3 tablespoons dried cherries Zest and juice of 2 oranges 1 clove Combine all the ingredients in a saucepan set over medium heat and bring to a boil. Reduce heat and simmer, stirring frequently. When the compote has thickened, about 15 minutes, remove from the heat and let cool to room temperature. Remove the clove and cinnamon stick. Whipped Crème Fraiche 1 cup 35% cream ¼ cup sour cream 2 tablespoons confectioners sugar, sifted Combine all ingredients in the bowl of a stand mixer with the whisk attachment. Whip on medium speed until the mixture reaches soft peaks. Refrigerate until needed Plating Place a slice of the cheesecake in the middle of a chilled plate. Top the cake with a spoon of the compote and a spoon of the whipped crème fraiche. Garnish with fresh herb leaves.
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