Recipes: Cranberry & White Chocolate Cheesecake

Cranberry & White Chocolate Cheesecake

photo: thriftyfoods.com

Cake:
4 oz White chocolate, chopped
2 pk 8-oz cream cheese
3/4 c Sugar 3 Eggs
2 ts Vanilla
pn Salt
3 c Sour cream

Crust:
1 c Graham cracker crumbs
2 tb Butter, melted
2 oz White chocolate, chopped

Glaze:
2 c Cranberries 1/3 c Sugar
1 ts Cornstarch Grated
white chocolate for garnish if desired.

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 325F 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 degrees F for 1 1/4 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 1/4 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.