Cran­berry White Choco­late Cheese­cake

Canadian Living - Holiday Entertaining - - Holiday feasts -

Hands-on time: 25 min­utes

To­tal time: 6 hours

Makes: 16 to 18 serv­ings

Switch up your usual gra­ham cracker or choco­late crumb cheese­cake crust with our fes­tive gin­ger­snap ver­sion. To make gin­ger­snap crumbs, whirl whole cook­ies in a food pro­ces­sor. If you like, add a white choco­late curl gar­nish. Gin­ger Crust:

1½ cups gin­ger­snap cookie crumbs

⅓ cup but­ter, melted

2 tbsp packed brown sugar


100 g good-qual­ity white choco­late (about 3½ oz), finely chopped

3 pkg (each 250 g) cream cheese, soft­ened ⅓ cup sour cream

⅔ cup gran­u­lated sugar

5 tsp corn­starch

2 eggs

1 tsp vanilla

Cran­berry Top­ping:

3 cups fresh or frozen cran­ber­ries

⅔ cup gran­u­lated sugar

¼ cup cran­berry juice

1 tsp grated or­ange zest

1 cin­na­mon stick Gin­ger Crust: Grease 9-inch (2.5 L) spring­form pan; line bot­tom with parch­ment pa­per. Set aside.

In bowl, mix to­gether cookie crumbs, but­ter and brown sugar un­til com­bined. Press into bot­tom of pre­pared pan to come ¼ inch up side. Bake in 350°F oven un­til firm, 10 to 12 min­utes. Let cool com­pletely in pan.

Fill­ing: In heat­proof bowl set over saucepan of hot (not boil­ing) wa­ter, melt choco­late, stir­ring, un­til smooth. Let cool slightly.

In large bowl, beat cream cheese un­til smooth; beat in sour cream. Beat in sugar and corn­starch un­til fluffy; beat in eggs, 1 at a time. Beat in vanilla and choco­late. Pour over crust, smooth­ing top. Bake in 250°F oven un­til no longer shiny and edge is set yet cen­tre still jig­gles slightly, about 1 hour. Turn oven off; let cool in oven for 1 hour. Run knife around edge of cake. Re­frig­er­ate un­til chilled, 4 to 6 hours. (Make-ahead: Cover and re­frig­er­ate for up to 3 days.) Cran­berry Top­ping: In saucepan, bring cran­ber­ries, sugar, cran­berry juice, or­ange zest and cin­na­mon stick to boil over medium heat. Re­duce heat and sim­mer, stir­ring oc­ca­sion­ally, un­til thick­ened and cran­ber­ries are bro­ken down, about 15 min­utes.

Let cool com­pletely. (Make-ahead: Cover and re­frig­er­ate for up to 3 days.) Spoon over cheese­cake. per each of 18 serv­ings: about 348 cal, 5 g pro, 22 g to­tal fat (12 g sat. fat), 35 g carb (1 g di­etary fi­bre, 25 g sugar), 77 mg chol, 259 mg sodium, 151 mg potas­sium. % RDI : 7% cal­cium, 9% iron, 20% vit A, 3% vit C, 8% fo­late.

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