Cranberry & white chocolate cheesecake
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | White chocolate, chopped |
| 2 | packs | 8-oz cream cheese |
| ¾ | cup | Sugar |
| 3 | Eggs | |
| 2 | teaspoons | Vanilla |
| 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 |
| Grated white chocolate for | ||
| Garnish if desired | ||
Directions
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