Cranberry White Chocolate (Print Version)
# Ingredients:
01 -
8oz fresh cranberries (to make puree).
02 -
⅓ cup water (used for cranberry puree).
03 -
⅓ cup white sugar (for puree).
04 -
1 9-inch Biscoff cookie crust.
05 -
1 cup high-quality white chocolate, chopped finely.
06 -
2 Tablespoons heavy whipping cream.
07 -
24oz cream cheese, softened to room temperature.
08 -
⅔ cup white sugar.
09 -
½ cup sour cream or plain Greek yogurt, warmed to room temperature.
10 -
1 Tablespoon vanilla extract, pure.
11 -
3 whole eggs + 1 extra yolk, at room temperature.
12 -
6oz fresh cranberries (for candied topping).
13 -
⅓ cup water (used for sugared cranberries).
14 -
½ cup + ⅓ cup granulated sugar (for sugared cranberries).
# Instructions:
01 -
Simmer cranberries, sugar, and water for 8-10 minutes. Press through a sieve and let cool in the fridge.
02 -
Heat white chocolate and cream together using a double boiler or microwave. Let it sit until it cools to room temperature.
03 -
Whip cream cheese until smooth, mix in sugar, sour cream, vanilla, and melted chocolate. Add eggs one at a time, mixing between each.
04 -
Add half the batter to your crust, drizzle with half the cranberry mixture, and swirl with a spoon. Repeat with the remaining batter and puree.
05 -
Place the springform pan in a larger cake pan and put it in a roasting pan with hot water halfway up the sides.
06 -
Bake at 325°F for 70-80 minutes until the middle jiggles just a bit. Let it sit in the oven for an hour, then cool for another hour on a rack. Refrigerate overnight.
07 -
Simmer water with sugar to make syrup, toss cranberries to coat, let them dry, and roll in sugar.
08 -
Use whipped cream and candied cranberries to top the chilled cheesecake.
# Notes:
01 -
Chill for at least 6 hours or overnight, no shortcuts!
02 -
Room temp ingredients give the creamiest texture.
03 -
Using two pans keeps water from leaking in.
04 -
Lasts up to 5 days when kept in the fridge.