Chocolate Cranberry Cheesecake
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.