Chocolate Cranberry Cheesecake
Recipes Cakes Desserts Holidays Seasonal cooking
Description
No one will be able to resist this decadent chocolate cranberry cheesecake. It's made on an Oreo cookie crust, filled with creamy cheesecake and a sweet cranberry filling and finally topped with semi-sweet chocolate and garnished with chocolate curls.
Ingredients
Crust:
1 1/2 c. finely crushed Oreo creme-filled chocolate sandwich cookies, about 15 cookies
1/4 c. butter or margarine, melted
Cranberry Sauce:
1 1/4 c. sugar
3 T. cornstarch
1 1/2 c. fresh or frozen and thawed, cranberries
3/4 c. cranberry juice cocktail
Filling:
4- 8 oz. packages cream cheese, softened at room temperature
1 c. sugar
4 eggs
1/2 c. whipping cream
4 t. freshly grated orange peel
Top:
1 c. semi-sweet chocolate chips
1 bar white chocolate
1 bar semi-sweet chocolate
chocolate curls for garnish
Directions
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Preheat oven to 350 degrees. Spray a 9 inch springform pan with cooking spray.
In a bowl, mix together the crust ingredients; press into the bottom of the prepared pan.
Bake crust 7 - 9 minutes or until set. Cool. Reduce oven temperature to 300 degrees.
Meanwhile, in a 2 quart saucepan, mix 1 1/4 c. sugar and cornstarch; add cranberries and cranberry juice. Heat to boiling over high heat; reduce heat to medium; cook 7 - 8 minutes, stirring frequently, until mixture is thick and all cranberries have popped open.
In blender or food processor, place cranberry mixture; cover; blend until smooth.
Place a strainer over a medium bowl; pour cranberry mixture into strainer; press mixture with the back of a spoon through strainer to remove skins; discard skins. Set aside to cool.
In a large bowl, beat cream cheese and 1 c. sugar with an electric mixer on medium speed until light and fluffy. Beat in eggs; 1 at a time, just until blended. Stir in whipping cream and orange peel.
Pour half of the filling, about 3 1/4 c. into the cooled crust. Evenly spoon on half of cranberry sauce, about 3/4 c. Carefully spoon remaining filling over cranberry sauce in pan. Cover; refrigerate remaining cranberry mixture for topping.
To minimize cracking, place a shallow pan half full of hot water on the lower oven rack. Bake 1 hour 15 minutes to 1 hour 25 minutes or until the edge of the cheesecake is set at least 2 inches from edge of pan, but center of cheesecake still jiggles slightly when moved. Run a small metal spatula around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes.
Cool in pan on cooling rack 30 minutes.
Refrigerate for at least 6 hours or overnight before serving.
Run small metal spatula around edge of pan; remove side of pan. Spread reserved cranberry mixture over cheesecake.
Serve garnished with chocolate curls.
16 servings.