White Chocolate Cranberry (Print Version)
# Ingredients:
01 -
6oz cranberries, fresh (for topping).
02 -
⅓ cup water (for topping syrup).
03 -
⅓ cup sugar + extra ½ cup (for rolling cranberries).
04 -
1 cup chopped white chocolate, good quality.
05 -
24oz softened cream cheese.
06 -
½ cup plain Greek yogurt or sour cream, at room temp.
07 -
⅔ cup sugar.
08 -
⅓ cup sugar (for fresh berry sauce).
09 -
⅓ cup water (for fresh berry sauce).
10 -
8oz cranberries, fresh (for berry swirl).
11 -
1 tablespoon vanilla extract, pure.
12 -
2 tablespoons heavy cream.
13 -
1 large egg yolk + 3 large eggs, at room temp.
14 -
1 9-inch Biscoff pie crust.
# Instructions:
01 -
Simmer cranberries, sugar, and water for about 10 minutes. Push through a sieve and let cool completely.
02 -
Warm heavy cream with white chocolate using a double boiler or microwave. Stir until smooth, then cool.
03 -
Cream the softened cream cheese. Blend in sugar, yogurt, vanilla, and cooled chocolate mixture. Add the eggs one by one.
04 -
Fill your crust halfway with batter, drizzle in some cranberry sauce, and swirl it around. Repeat with the rest.
05 -
Put the springform inside a larger pan, then place both in an even bigger pan filled halfway with hot water.
06 -
Bake at 325°F for 1 hour 10 minutes or until the middle jiggles gently. Let sit in the oven off for another hour, then cool on a rack before chilling all night.
07 -
Make sugar syrup, toss cranberries in it, dry, and roll them in sugar.
08 -
Decorate the chilled cheesecake with sugared berries and whipped cream.
# Notes:
01 -
Chill for at least 6 hours, ideally overnight.
02 -
Room temperature items work best.
03 -
Double pan setup stops water leaks.
04 -
Keeps for 5 days in the fridge.