White Chocolate Cranberry Cheesecake

Hi Everyone! Sorry for the hiatus! We've been busy moving into our rental house over the last month and the kitchen here is, well, let's just say less than stellar. I've had to get re-organized here and remember where I put everything. At least progress on our new home is coming along...Mother Nature set us back a little with all the snow and cold last week but the basement is finally poured! Yay! Anyway, I knew cooking was going to be a bit difficult while here at our 'interim home' so I've been saving up some recipes to share with you over the next few months while the house is finished. This is one I made for Thanksgiving at Danny's parents house. It was AMAZING!! The whole thing went...I even caught the boys going back in the fridge for more after we'd cleaned up dessert. I think it's a great recipe for any time of year though...and of course you can change the topping to include any kind of fruit. Cranberry was just fitting for the November- December months. I know the recipe may seem a bit daunting- it's a lot of steps but I promise you won't be disappointed. Try this and then modify as you like- I think you'll be pleased with the final result!!

WHITE CHOCOLATE CRANBERRY CHEESECAKE

What you need for the crust and filling:
2 cups chocolate wafer cookie crumbs (I used one package of Nabisco chocolate wafers and put them in the food processor)

2 tablespoons of sugar
Pinch of salt
5 tablespoons unsalted butter, melted and slightly cooled
4 oz white chocolate, chopped
4 8 oz packages of cream cheese at room temperature
1 cup sour cream
1 heaping cup of granulated sugar
4 large eggs
2 tablespoons cornstarch
1 teaspoon vanilla extract
What you need for the compote:
1 pound bag of fresh cranberries
1 cup sugar
1 teaspoon grated orange zest
2 tablespoons fresh orange juice

To make the cheesecake:
1. Preheat your oven to 350 degrees F.
2. Make your crust by mixing the cookie crumbs, sugar and salt together. Add the melted butter and mix with your hands until combined.

3. Press into the bottom and up the side (about an inch) of a 9-in spring form pan. Place in the freezer until ready to fill. 

4. Melt your white chocolate in a microwave safe container until smooth (mix every 30 seconds).

5. Beat the cream cheese, sour cream and sugar in a large bowl. Beat in the eggs, one at a time, and then add the cornstarch. Beat for 2 more minutes.
6. Finally, beat in the melted chocolate and vanilla extract.

7. Fill a roasting pan or large pan (I just used a 9x13 baking pan) halfway with water and set it on the lower oven rack. Pour the filling into your prepared cookie crust and place on the middle oven rack, above your roasting pan. 
I put some extra white chocolate chips in the bottom of the crust before pouring the filling on top.

Just gives it a little more flavor!

This is what the pans looked like in the oven before baking.

8. Bake for 1 hour and 10 minutes, until edges are golden and center is set (but slightly jiggly). Turn off the oven and leave in there for 30 more minutes. 
9. Transfer to a wire rack and let cool completely; then put in the refrigerator for 8 hours or overnight.

10. Next, make your compote by spreading the cranberries on a rimmed cookie sheet and sprinkle with 1/3 cup sugar. Set aside until they start to release some of their own juices, about 30 minutes. 

11. In a small sauce pan, combine the 2/3 cup sugar, orange zest and juice and 3/4 cup water. Bring to a boil, then reduce the heat to medium low and simmer until it starts to thicken, about 10-15 minutes. 
12. Drain the cranberries from the cookie sheet and add them to the sauce. Simmer on low until the berries begin to burst, about 5-10 minutes. 

Transfer the mixture to a bowl and let cool, then refrigerate overnight (like the cheesecake). 
13. Once the cheesecake is cool, run a warm knife between the edge of the spring form pan and the cheesecake, then remove the ring. Serve the cheesecake topped with the compote and shaved white chocolate, if desired.

ENJOY!!

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