Cranberry White Chocolate Cheesecake

Cranberry White Chocolate Cheesecake image Image by: Cranberry White Chocolate Cheesecake image Author: Canadian Living

The beauty of cheesecake is that it can always be made seasonally appropriate simply by switching up the flavours or topping. If you like, garnish it with extra white chocolate curls or shavings.

  • Portion size 18 servings
  • Credits : Canadian Living Magazine: December 2013

Ingredients

  • 100 g good-quality white chocolate finely chopped
  • 3 pkg cream cheese softened
  • 1/3 cup sour cream
  • 2/3 cups granulated sugar
  • 5 teaspoons cornstarch
  • 2 eggs
  • 1 teaspoon vanilla
Cranberry Topping:
  • 3 cups fresh or frozen cranberries
  • 2/3 cups granulated sugar
  • 1/4 cup cranberry juice
  • 1 teaspoon orange zest
  • 1 cinnamon stick
Ginger Crust:
  • 1 1/2 cup gingersnap cookie crumbs
  • 1/3 cup butter melted
  • 2 tablespoons packed brown sugar

Method

Ginger Crust: Grease 9-inch (2.5 L) springform pan; line bottom with parchment paper. Set aside. In bowl, stir together cookie crumbs, butter and sugar until combined; press into prepared pan to come 1/4 inch (5 mm) up side.

Bake in 350 F (180 C) oven until set, 10 to 12 minutes. Let cool in pan on rack. In heatproof bowl over saucepan of simmering water, melt chocolate, stirring occasionally. Let cool to lukewarm.

In large bowl, beat cream cheese until smooth; beat in sour cream. Beat in sugar and cornstarch until fluffy; beat in eggs, 1 at a time, just until combined. Beat in vanilla and melted chocolate; pour over crust, smoothing and levelling top.

Bake in 250 F (120 C) oven until shine disappears and edge is set yet centre still jiggles slightly, about 1 hour. Turn oven off and leave in oven for 1 hour. Run knife around edge of cake. Refrigerate until chilled, 4 to 6 hours.

Make-ahead
: Cover and refrigerate for up to 3 days.

Cranberry Topping: In saucepan, stir together cranberries, sugar, cranberry juice, orange zest and cinnamon stick; bring to boil over medium heat. Reduce heat and simmer, stirring occasionally, until thickened and cranberries are broken down, about 15 minutes. Let cool completely.

Make-ahead: Cover and refrigerate for up to 3 days.

Spoon over cheesecake.

Nutritional facts per each of 18 servings: about

  • Fibre 1 g
  • Sodium 259 mg
  • Sugars 25 g
  • Protein 5 g
  • Calories 348.0
  • Total fat 22 g
  • Potassium 151 mg
  • Cholesterol 77 mg
  • Saturated fat 12 g
  • Total carbohydrate 35 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 8.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cranberry White Chocolate Cheesecake

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