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

Related recipes