Cranberry Cheesecake Chocolate (Print Version)
# Ingredients:
01 -
⅓ cup water (for cranberry puree).
02 -
8oz fresh cranberries (for cranberry puree).
03 -
⅓ cup granulated sugar (for cranberry puree).
04 -
1 cup high-quality white chocolate, chopped finely.
05 -
2 Tablespoons heavy cream.
06 -
1 9-inch Biscoff cookie crust.
07 -
⅔ cup granulated sugar.
08 -
24oz cream cheese, softened.
09 -
½ cup sour cream or plain Greek yogurt, softened.
10 -
3 large eggs + 1 egg yolk, warmed to room temperature.
11 -
1 Tablespoon real vanilla extract.
12 -
⅓ cup water (for sugared cranberries).
13 -
6oz fresh cranberries (for sugared cranberries).
14 -
⅓ cup + ½ cup sugar (for making sugared cranberries).
# Instructions:
01 -
Simmer cranberries with sugar and water for about 8 to 10 minutes. Strain through a fine sieve and let it cool completely.
02 -
Gently heat white chocolate and cream in a microwave or double boiler until melted. Let it sit until it cools slightly.
03 -
Blend cream cheese until smooth. Add sugar, mix in vanilla and sour cream, then slowly combine with melted white chocolate. Add the eggs one at a time, mixing thoroughly after each addition.
04 -
Pour half of the batter into the pan, swirl in part of the cranberry puree, and repeat with the remaining batter and puree.
05 -
Place the springform pan inside a cake pan, then set the cake pan into a larger roasting pan filled partway with hot water.
06 -
Bake at 325F for 70 to 80 minutes until the center wobbles slightly. Leave in the oven to cool for an hour, transfer to a rack for another hour, and refrigerate overnight.
07 -
Make a sugar syrup, coat the cranberries, dry them, then roll them in sugar.
08 -
Finish the chilled cheesecake with whipped cream and sugared cranberries as a topping.
# Notes:
01 -
Refrigerate for at least 6 hours, or overnight if possible.
02 -
Use softened ingredients for a smoother texture.
03 -
Double pan setup stops water from getting inside.
04 -
Keep it chilled in the fridge for up to 5 days.