White Chocolate Cranberry Cheesecake (Print Version)
# Ingredients:
01 -
8oz fresh cranberries (for puree).
02 -
⅓ cup water (for puree).
03 -
⅓ cup granulated sugar (for puree).
04 -
1 9-inch Biscoff crust.
05 -
1 cup good quality white chocolate, finely chopped.
06 -
2 Tablespoons heavy cream.
07 -
24oz cream cheese, room temperature.
08 -
⅔ cup granulated sugar.
09 -
½ cup sour cream or Greek yogurt, room temperature.
10 -
1 Tablespoon pure vanilla extract.
11 -
3 large eggs + 1 large egg yolk, room temperature.
12 -
6oz fresh cranberries (for sugared cranberries).
13 -
⅓ cup water (for sugared cranberries).
14 -
⅓ cup + ½ cup sugar (for sugared cranberries).
# Instructions:
01 -
Cook cranberries with water and sugar for 8-10 minutes. Strain through sieve and chill.
02 -
Melt white chocolate with cream in bain-marie or microwave. Set aside to cool.
03 -
Beat cream cheese until smooth, add sugar, sour cream, vanilla, and white chocolate mixture. Add eggs one at a time.
04 -
Pour half batter in pan, add half cranberry puree and swirl. Repeat with remaining batter and puree.
05 -
Place springform pan in cake pan, then in roasting pan filled halfway with hot water.
06 -
Bake at 325F for 70-80 minutes until center jiggles slightly. Cool in oven 1 hour, then rack 1 hour, then chill overnight.
07 -
Cook sugar syrup, coat cranberries, let dry, then roll in sugar.
08 -
Top chilled cheesecake with whipped cream and sugared cranberries.
# Notes:
01 -
Must chill at least 6 hours or overnight.
02 -
Use room temperature ingredients for best results.
03 -
Double pan method prevents water seepage.
04 -
Stores in fridge up to 5 days.