White Chocolate-Cranberry Cheesecake
Recipes Cakes Desserts Holidays Kid-friendly
Description
This cheesecake is gorgeous anytime of the year, but would be especially nice to serve on Thanksgiving. The cranberry compote makes for an especially nice touch, but not too sweet.
Ingredients
Crust:
18 whole graham crackers, finely crushed (about 2 c. crumbs)
2 T. sugar
pinch of freshly grated nutmeg
pinch of salt
5 T. unsalted butter, melted and slightly cooled
Filling:
4 oz. white chocolate, chopped, plus shaved white chocolate, for garnish
4 - 8 oz. packages cream cheese, at room temperature
1 c. sour cream
1 c. plus 2 T. sugar
4 large eggs
2 T. cornstarch
1 t. vanilla extract
pinch of salt
Compote:
1 lb. bag cranberries (thawed and drained, if frozen)
1 c. sugar, divided
1 t. freshly grated orange zest
2 T. freshly squeezed orange juice
3/4 c. water
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Crust:
Place racks in the lower third and middle of the oven. Preheat oven to 350 degrees.
Mix graham cracker crumbs, sugar, nutmeg and salt in a bowl; add melted butter; mix with hands until combined. Press into the bottom and 1 inch up the side of a 9 inch springform pan. Freeze until ready to fill.
Filling:
Bring 1 inch of water to a boil in a small pot/pan; remove from heat.
Put white chocolate in a medium heatproof bowl; set over the pot (DO NOT let the bowl touch the water); stir until melted, about 4 minutes. Remove bowl from the pot; set aside.
Beat cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in eggs, 1 at a time; add cornstarch; beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.
Fill a roasting pan halfway with water; set on the lower oven rack. Pour filling into prepared crust; set on middle oven rack. Bake until the edge is set but the center still jiggles slightly, about 1 hour, 10 minutes. Turn oven off; let cheesecake sit in the oven about 30 minutes. Transfer to a rack to cool completely. Cover; refrigerate 8 hours or overnight.
Compote:
Spread cranberries on a rimmed baking sheet; sprinkle with 1/3 c. sugar; set aside until some juices are released, about 1 hour.
Meanwhile, combine remaining 2/3 c. sugar, orange zest and juice, and 3/4 c. water in a medium saucepan; bring to a boil, stirring; reduce heat to medium-low; simmer until thick enough to coat the back of a spoon, about 10 minutes.
Drain cranberries; add to the saucepan; cook, stirring, until cranberries begin to burst, about 7 minutes. Transfer compote to a bowl; refrigerate until completely cool.
To serve, run a hot knife around the edge of the cheesecake; remove the springform ring. Garnish with the cranberry compote and shaved white chocolate.
8-10 servings.