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Cranberry & White Chocolate Cheesecake

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Recipe

 

Yield

1 cake

Prep

90 min

Cook

90 min

Ready

180 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
Cake
4 ounces white chocolate
chopped
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16oz cream cheese
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¾ cup sugar
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3 large eggs
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2 teaspoons vanilla extract
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1 x salt
pinch
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3 cups sour cream
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Crust
1 cup graham cracker crumbs
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2 tablespoons butter
melted
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2 ounces white chocolate
chopped
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Glaze
2 cups cranberries
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cup sugar
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1 teaspoon cornstarch
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1 x white chocolate
grated, for garnish, if desired
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Ingredients

Amount Measure Ingredient Features
Cake
115.6 ml/g white chocolate
chopped
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0 16oz cream cheese
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177 ml sugar
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3 large eggs
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1E+1 ml vanilla extract
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1 x salt
pinch
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7.1E+2 ml sour cream
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Crust
237 ml graham cracker crumbs
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3E+1 ml butter
melted
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57.8 ml/g white chocolate
chopped
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Glaze
473 ml cranberries
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79 ml sugar
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5 ml cornstarch
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1 x white chocolate
grated, for garnish, if desired
* Camera

Directions

Crust: Stir crumbs with butter until well moistened; stir in chocolate.

Press into the bottom of a greased 9-inch springform pan.

Centre pan on a 20 X 14 inch piece of foil; press up tightly around side of pan.

Bake in 325 degree F oven for 8 minutes.

Let cool on a rack.

Cake: In a double boiler melt chocolate. Let cool.

In a large bowl, beat cream cheese until softened.

Gradually beat in sugar; beat for 3 minutes or until fluffy.

On low speed, beat in eggs, one at a time, beating well after each addition.

Stir in vanilla, chocolate and salt; stir in sour cream.

Pour onto crust.

Set cake pan onto a larger shallow pan; pour in enough hot water to come 1 inch up the side.

Bake at 325℉ (160℃) for 1¼ hours or until the edge is set but centre still jiggles slightly.

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.

Glaze: In saucepan cook cranberries and ¼ cup water, partially covered, just until boiling.

Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped.

Drain, reserving juice and berries seperately.

Remove cake from pan; place on cake plate.

Return juice to saucepan; blend in cornstarch.

Cook, whisking, until boiling and thickened; let cool slightly.

Spoon berries around edge of the cake.

Spoon glaze over top.

Refrigerate for 1 hour or until set.

Garnish with chocolate gratings.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 361g (12.7 oz)
Amount per Serving
Calories 91456% from fat
 % Daily Value *
Total Fat 56g 87%
Saturated Fat 33g 167%
Trans Fat 0g
Cholesterol 254mg 85%
Sodium 260mg 11%
Total Carbohydrate 31g 31%
Dietary Fiber 3g 11%
Sugars g
Protein 26g
Vitamin A 30% Vitamin C 15%
Calcium 30% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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