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White Chocolate Cranberry Cheesecake Recipe at www.chefkimihou.com

White Chocolate Cranberry Cheesecake

Prep Time 8 hours
Cook Time: 70 minutes
Servings 1: 9-inch cheesecake
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Course Dessert

Equipment

  • 9-inch cheesecake
  • Mixing Bowl
  • Measuring cups and spoons
  • Medium Pot
  • 11*13 pan

Ingredients
  

  • Fresh Cranberry Jam:
  • 8 oz fresh cranberries
  • 1 cup white granulated sugar
  • 1 tsp vanilla extract
  • 1/4 cup water + 2 tbsp seperated
  • 1 tsp cornstarch
  • Crust:
  • 2 cups graham cracker crumbs 1 sleeve
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • 5 Tbsp unsalted butter melted
  • 1 tsp vanilla extract
  • Cheesecake Filling:
  • 16 oz cream cheese softened
  • ¾ cup heavy whipping cream
  • ½ cup white granulated sugar
  • 2 Tbsp corn starch
  • 2 Tbsp sour cream
  • 2 large eggs
  • 2 tsp vanilla extract or 1 tsp vanilla bean paste
  • White Chocolate Filling
  • 8 oz cream cheese softened
  • 4 oz baking white chocolate melted
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 3 tbsp heavy cream

Instructions
 

  • In a medium pot, combine cranberries, water, sugar, and vanilla extract. Cook down for about 8-10 mins before adding the water and cornstarch slurry to thicken. Stir constantly on medium heat until thickened, remove from heat and let rest.
  • Preheat the oven to 325 degrees. Lightly grease a 9-inch springform pan with baking spray (for non-stick pans, skip the greasing).
  • Combine the melted butter, cinnamon, brown sugar and graham cracker crumbs.
  • Press into the bottom of the springform pan.
  • To make the cheesecake layer, beat the cream cheese and granulated sugar until smooth.
  • Add in the vanilla extract and sour cream.
  • Mix and scrape down the bowl before adding the eggs.
  • Beat in the eggs one at a time.
  • Scrape the sides of the bowl and beat on low.
  • Add in the cornstarch and then the heavy cream.
  • Spoon the cheesecake batter over the crust, do not pour it.
  • Place the cheesecake in the 11*13 pan
  • Pull out the rack in the oven and place the pan there.
  • Pour enough water into the pan to come up halfway to the cheesecake pan
  • Bake for 75 mins, then turn off the oven and crack the door for 10 mins, careful not to let the door slam closed.
  • Remove from oven and let rest for 20 mins before adding to fridge. *see notes*
  • Allow cake to chill until cold 2-4 hours.
  • For the frosting.
  • Beat cream cheese, powdered sugar and vanilla. Add in heavy cream to loosen it up to piping consistency. Beat
  • for 4-5 mins until fluffy. Add a layer of the frosting to the top of the chilled cheesecake.
  • Pipe a border around the cake and fill the center with cranberry jam. Chill until ready to serve.

Notes

If this is not a brand new springform pan, lightly greasing it will be necessary.
You can wrap the pan in aluminum foil if you are unsure if water can seep into the inside.
After removing from the oven and letting it cool, you can run a HOT butter knife around the sides to loosen the cheesecake from the sides of the springform pan if its sticking.
Keyword cheesecake, cranberry
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