White chocolate cranberry cheesecake

White chocolate cranberry cheesecake
White chocolate cranberry cheesecake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 18

    whole graham crackers

  • 2

    tbsp sugar

  • Pinch nutmeg

  • 5

    tbsp unseated butter melted

  • 4

    ounces white chocolate chopped

  • 4

    8 ounce pckgs cream cheese

  • 1

    C sour cream

  • 1

    C plus 2 tbs sugar

  • 4

    eggs

  • 2

    tbs corn starch

  • 1

    tsp vanilla

  • 1

    pound cranberries

  • 1

    C sugar

  • 1

    tsp orange zest

  • 2

    tbsp orange juice

Directions

1. Make crust with the first three ingredients. Press into a springform pan and put in freezer until ready to use. Bring 1 inch of water to a bowl in a small pot. Remove from heat. Set white chocolate in a heat proof bowl and put over the boiling water. Stir until melted. 2. Beat cream cheese sour cream sugar in a bowl until light and fluffy. Best in eggs one at a time then add cornstarch then beat in chocolate vanilla and salt. 3. Fill a roasting pan on the bottom rack filled halfway with water. Pour filling into crust and sit on middle rack. Bake at 350 for 1 hr 10 min turn oven off and let sit for 30 min. Take out cover and refrigerate for 8 hrs. 4. Make compote by spreading cranberries on baking sheet and spread 1/3 C sugar on it and let sit 1 hr. meanwhile combine 2/3 C sugar with orange zest amd juice and 3/4 C water in a saucepan. Bring to a boil then reduce heat to med low and let simmer 10 min. 5. Drain cranberries amd add to saucepan. Cook about 7 min. Refrigerate until cool. 6. When cheesecake is cooled spread compote over cheesecake and serve

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