Cranberry & White Chocolate Cheesecake

Cranberry & White Chocolate Cheesecake Recipe

4 ounces White chocolate, chopped
2 packages 8-oz cream cheese
3/4 cup sugar
3 eggs
2 teaspoons vanilla
Pinch of salt
3 cups sour cream

For Crust:

1 cup graham cracker crumbs
2 tablespoons butter, melted
2 ounces white chocolate, chopped

For Glaze:

2 cups cranberries
1/3 cup sugar
1 teaspoon cornstarch
Grated white chocolate for garnish if desired


For Crust:

  1. Stir crumbs with butter until well moistened; stir in chocolate.
  2. Press into the bottom of a greased 9-inch springform pan.
  3. Place pan in center of oven on a 20 X 14 inch piece of foil; press up tightly around side of pan.
  4. Bake at 325 F in oven for 8 minutes. Let cool on a rack.

    For Cake:

  5. In a double boiler melt chocolate. Let cool.
  6. In a large bowl, beat cream cheese until softened.
  7. Gradually beat in sugar; beat for 3 minutes or until fluffy.
  8. On low speed, beat in eggs, one at a time, beating well after each addition.
  9. Stir in vanilla, chocolate and salt; stir in sour cream. Pour onto crust.
  10. Set cake pan onto a larger shallow pan; pour in enough hot water to come 1 inch up the side.
  11. Bake at 325 degrees F for 1 1/4 hours or until the edge is set but center still jiggles slightly.
  12. Turn oven off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on a rack. Cover and refrigerate over night.

    For Glaze:

  13. In saucepan cook cranberries and 1/4 cup water, partially covered, just until boiling.
  14. Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped.
  15. Drain, reserving juice and berries separately.
  16. Remove cake from pan; place on cake plate.
  17. Return juice to saucepan; blend in cornstarch. Cook, whisking, until boiling and thickened; let cool slightly.
  18. Spoon berries around edge of the cake. Spoon glaze over top.
  19. Refrigerate for 1 hour or until set. Garnish with chocolate gratings.
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