Cranberry White Chocolate Cheesecake Recipe

Ingredients

For Cake:
110 g		                	White chocolate, chopped 
2 packs X 8 oz 	             	Cream Cheese 
3/4 cup         	        	Sugar 
3 	        	         	Eggs 
2 tsp 	                 	      	Vanilla Essence
		                	Pinch of Salt 
3 cups		        	Sour Cream

For Crust:
1 cup 		        	Graham Cracker Crumbs 
2 tbsp 		        	Butter, melted 
60 g		                	White Chocolate, chopped

For Glaze:
2 cups 		           	Cranberries 
1/3 cup 	                	Sugar 
1 tsp 		                	Cornstarch 
		                	Grated White Chocolate, if desired (for garnish)

Method

For Making 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 160°C oven for 8 minutes. Let cool on a rack.

For Making 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 160°C for 1 hour 15 minutes 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.

For 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 separately.

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.

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