Cranberry & White Chocolate Cheesecake

Posted on September 12, 2008
Filed Under Cakes, Cheesecakes, Chocolate Cakes, Chocolates | Leave a Comment

Cranberry & White Chocolate Cheesecake

Cake Ingredients:

  • 4 oz White chocolate, chopped
  • 2 pk 8-oz cream cheese
  • 3/4 cup Sugar
  • Eggs
  • 2 tsp Vanilla
  • 1 pn Salt
  • 3 c Sour cream

Crust Ingredients:

  • 1 cup Graham cracker crumbs
  • 2 tbsp Butter, melted
  • 2 oz White chocolate, chopped
  • Glaze Ingredients:
  • 2 cup Cranberries
  • 1/3 cup Sugar
  • 1 tsp Cornstarch
  • Grated white chocolate for garnish if desired
  • Crust Procedures:
  • 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 Procedures:

  • 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 325 degrees F for 1 1/4 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 Procedures:

  1. In saucepan cook cranberries and 1/4 cup water, partially covered, just until boiling.
  2. Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped.
  3. Drain, reserving juice and berries separately.
  4. Remove cake from pan; place on cake plate.
  5. Return juice to saucepan; blend in cornstarch.
  6. Cook, whisking, until boiling and thickened; let cool slightly.
  7. Spoon berries around edge of the cake.
  8. Spoon glaze over top. Refrigerate for 1 hour or until set.
  9. Garnish with chocolate gratings.
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