Yield: 1 Cake
Measure | Ingredient |
---|---|
4 ounces | White chocolate, chopped |
2 packs | 8-oz cream cheese |
¾ cup | Sugar |
3 \N | Eggs |
2 teaspoons | Vanilla |
\N pinch | Salt |
3 cups | Sour cream |
1 cup | Graham cracker crumbs |
2 tablespoons | Butter, melted |
2 ounces | White chocolate, chopped |
2 cups | Cranberries |
⅓ cup | Sugar |
1 teaspoon | Cornstarch |
\N \N | Grated white chocolate for |
\N \N | Garnish if desired |
CAKE
CRUST
GLAZE
Crust: Stir crumbs with butter until well moistened; stir in chocolate. Press into the bottom of a greased 9-inch springform pan.
Centre pan on a 20 X 14 inch piece of foil; press up tightly around side of pan. Bake in 325F oven for 8 minutes. Let cool on a rack.
Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Stir in vanilla, chocolate and salt; stir in sour cream. Pour onto crust.
Set cake pan onto a larger shallow pan; pour in enough hot water to come 1 ~ inch up the side. Bake at 325F for 1¼ hours or until the edge is set but centre still jiggles slightly. Turn oven off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on a rack. Cover and refrigerate over night.
Glaze: In saucepan cook cranberries and ¼ cup water, partially covered, just until boiling. Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped. Drain, reserving juice and berries seperately.
Remove cake from pan; place on cake plate. Return juice to saucepan; blend in cornstarch. Cook, whisking, until boiling and thickened; let cool slightly. Spoon berries around edge of the cake. Spoon glaze over top. Refrigerate for 1 hour or until set. Garnish with chocolate gratings.
Canadian Living December 1993