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How To make Cranberry and White Chocolate Cheesecake
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 T 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 325F 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. Canadian Living December 1993
How To make Cranberry and White Chocolate Cheesecake's Videos
White Chocolate Cranberry Cheesecake
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THIS RECIPE WILL RETURN YOU TO CHILDHOOD - MOST DELICIOUS CHRISTMAS CHEESECAKE
How to cook Cranberry Jam White Chocolate Mousse Cheesecake. How to cook CHRISTMAS CHEESECAKE. See the best recipe CHRISTMAS CHEESECAKE
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Ingredients
Cranberry Jam:
• 16 oz fresh cranberries
• 1 cup white granulated sugar
• 1/2 Tbsp vanilla extract
Crust:
• 1½ cups graham cracker crumbs
• ¼ cup brown sugar
• 5 Tbsp butter melted
• 1 tsp vanilla extract
Cheesecake Filling:
• 24 oz cream cheese softened
• ¾ cup heavy whipping cream
• 2 Tbsp sour cream
• 2 eggs
• 1 tsp vanilla extract
• 2 Tbsp corn starch
• ½ cup white granulated sugar
• 1 vanilla bean
White Chocolate Mousse:
• 8 oz baking white chocolate bars (2-4 oz bars)
• 8 oz cream cheese softened
• 8 oz whipped topping like COOL Whip
Candied Cranberries: (Optional)
• 8 oz fresh cranberries
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/2 cup sugar or super fine sugar
Instructions
Candied Cranberries (overnight):
Combine water and 1 1/2 cups of sugar in a sauce pot, over medium heat. Heat the mixture until sugar is all dissolved, while stirring slowly. Take off heat.
Let the mixture cool a bit before adding cranberries. Add cranberries, stir, cover and refrigerate overnight.
Drain cranberries in a colander.
Add 1/2 cup of sugar to a shallow bowl and coat cranberries is sugar. Set aside until ready to decorate.
Quick Cranberry Jam:
In a sauce pot, over medium heat, combine cranberries, sugar and vanilla extract. Mix well cook cranberries stirring often. Cook for 12-15 minutes. Take off heat and let it cool completely.
Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
Crust:
Mix the graham cracker crumbs, sugar, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
Spread half of the cranberry jam over the crust.
Cheesecake:
Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
Add vanilla extract, and sour cream. Mix until combined.
Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
Lower speed and add corn starch. While on medium-low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
Cut vanilla bean lengthwise and scrape out the seeds into the cheesecake batter. Mix well until incorporated throughout.
Spoon all of the cheesecake batter into the springform, over the jam.
Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)
Cool cheesecake for an hour.
Spread remaining cranberry jam over the top of the cheesecake. Cover the pan with saran wrap and place the cheesecake in the refrigerator. Refrigerate for at least 4 hours before adding the mousse.
White Chocolate Mousse:
Break up white chocolate bars and melt them according the to package instructions.
Beat cream cheese with an electric mixer for a couple of minutes.
Drizzle in melted white chocolate while continuing to beat cream cheese. Mix well.
Fold in whipped topping gently until all combined.
Spread white chocolate mousse over the top of the cheesecake. You can separate the mousse in two batches and use one batch to decorate with a frosting tip.
If using candied cranberries, spread them on top of the white chocolate mousse.
Cranberry and White Chocolate Cheesecake Slices
Today I’m showing you how to make . Let’s get baking shall we?
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Better than Subway cookies? ???? #easyrecipe
Christmas Cheesecake (White Chocolate & Cranberry) Recipe || William's Kitchen
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For a 20 cm (8 inch) cheesecake:
For the crust:
250g de biscuits type Amaretti (8.8 oz)
80 g de beurre fondu (1/3 cup)
For the cheesecake filling:
900 g cream cheese (31.8 oz)
200 g granulated sugar (1 cup)
1 to 2 tsp pure vanilla extract
2 large eggs + 2 egg yolks
50 g cornstarch (1/2 cup)
200 g full-fat whipping cream (1 cup)
200 g baking white chocolate (not chocolate chips) (1 1/4 cups)
For the cranberries compote:
400 g cranberries (14.1 oz)
175 g granulated sugar (7/8 cup)
1 tsp pure vanilla extract
1 cinnamon stick
150 ml cooking red wine (2/3 cup)
Zest of an orange + juice of 1/2 orange
For the white chocolate ganache:
250 g baking white chocolate (1 1/3 cup)
85 g full-fat whipping cream (around 1/3 cup… but please weight in grams, cups are not precise!)
Christmas cheesecake recipe (Cranberry & White Chocolate)
This recipes is perfect for using up leftover cranberry sauce if there is any after the sandwiches are made. However, I will make cranberry sauce in order to make this cheesecake and everyone loves it, even white chocolate haters. The tartness of the berries counteracts the sweetness of the white chocolate giving you a harmonious cheesecake. Oh & its a no bake cheesecake so its a complete doddle to make.
My cranberry sauce recipe:
Full recipe and printable version here:
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