White Chocolate Cheesecake with Cranberries by domesticdiva
By DOMESTICDIVA
A tangy cranberry mixture tops this soft cheesecake and acts as the perfect foil for the creamy white chocolate filling. When choosing white chocolate, select one that list cocoa butter among the ingredients; it makes a significant difference in flavor and texture.
- 12
Ingredients
- Crust:
- 1-1/2 cups graham cracker crumbs
- 1/2 cup finely chopped walnuts
- 6 tbsp. unsalted butter, melted
- 2 tbsp. sugar
- Filling:
- 8 oz. white chocolate, chopped
- 3 (8oz.) pkg. cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 (8oz.) container sour cream
- 1 tbsp. vanilla extract
- Topping:
- 1 (12oz.) jar raspberry preserves, strained
- 1/4 cup sugar
- 4 cups fresh cranberries or frozen cranberries, thawed
Preparation
Step 1
wrap bottom and sides of 9-in. springform pan with heavy-duty foil.
In medium bowl ,stir together all crust ingredients until combined.
Pr3ess into bottom and halfway up the sides of pan.
refrigerate for 30 minutes.
Heat oven to 350 degrees. place white chocolate in microwave-safe plastic bowl; microwave on low, stirring halfway through, 4 to 5 minutes or until melted. stir until smooth.
place cream cheese and 1 cup sugar in food processor; process until smooth and creamy. with processor running, add eggs one at a time, processing well after each addition. scrape down sides of bowl. add white chocolate, sour cream and vanilla; pulse just until blended. (filling also can be made using electric mixer.) pour into crust.
place springform pan in large shallow roasting or broiler pan. fill with enough hot tap water to come halfway up the sides of pan.
bake 60-70 minutes or until edges are puffed up and top is dry to the touch and pale golden brown. center should move slightly when pan is tapped but should not ripple as if liquid. remove cake from water bath; remove foil. place on wire rack; cool 1 hour. refrigerate at least 8 hours or overnight.
several hours before serving, in large nonstick skillet, stir together preserves and 1/4 cup sugar. add cranberries; bring to a boil over medium high heat. boil 8 to 10 minutes or until cranberries are tender and have popped, stirring occasionally. pour into medium bowl; cool to room temperature. spoon evenly over chilled cheesecake. refrigerate at least 1 hour before serving.