CRANBERRY WHITE CHOCOLATE CHUNK CHEESECAKE
My New York-style cheesecake has tart cranberries, white chocolate chunks and a smidge of yuletide red. It's an impressive addition to holiday dessert tables. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix crushed cookies and melted butter. Press onto bottom of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in cranberry juice and vanilla. Add eggs; beat on low speed just until blended. Fold in white chocolate and cranberries. Pour over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving.
Nutrition Facts : Calories 545 calories, Fat 37g fat (22g saturated fat), Cholesterol 123mg cholesterol, Sodium 362mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 7g protein.
CHOCOLATE-CRANBERRY CHEESECAKE
Make and share this Chocolate-Cranberry Cheesecake recipe from Food.com.
Provided by Redsie
Categories Cheesecake
Time 1h15m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F In small saucepan, combine cranberry sauce and chocolate. Cook and stir over medium-low heat until melted.
- In medium bowl, combine graham cracker crumbs, crushed gingersnaps, granulated sugar and flour. Stir in melted butter. Press onto bottom and 1 1/2 inches up side of 8-inch springform pan.
- In large bowl, combine cream cheese and powdered sugar. Beat with electric mixer on medium speed until smooth. Add eggs and vanilla; beat on low speed just until combined. Set aside 3/4 cup of the mixture.
- Spread remaining cream cheese mixture in crust-lined pan. Spread with cranberry mixture. Top with reserved cream cheese mixture. Gently swirl narrow metal spatula through layers to marble.
- Place sprinform pan in shallow baking pan. Bake about 45 minutes or until center appears nearly set when gently shaken.
- Cool on wire rack for 15 minutes. Loosen crust; cool for 30 minutes. Remove side of pan; cool cheesecake.
- Cover and chill for 4 to 24 hours.
Nutrition Facts : Calories 422.6, Fat 22.4, SaturatedFat 12.8, Cholesterol 95.3, Sodium 400.4, Carbohydrate 48.8, Fiber 1.2, Sugar 32.6, Protein 7.7
WHITE CHOCOLATE-CRANBERRY CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F. Mix the graham cracker crumbs, sugar, nutmeg and salt in a bowl. Add the melted butter and mix with your hands until combined. Press into the bottom and 1 inch up the side of a 9-inch springform pan. Freeze until ready to fill.
- Make the filling: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white chocolate in a medium heatproof bowl and set over the pot (do not let the bowl touch the water); stir until melted, about 4 minutes. Remove the bowl from the pot and set aside.
- Beat the cream cheese, sour cream and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 7 minutes. Beat in the eggs, one at a time, then add the cornstarch and beat 2 minutes. Beat in the melted white chocolate, vanilla and salt until combined.
- Fill a roasting pan halfway with water and set on the lower oven rack. Pour the filling into the prepared crust and set on the middle oven rack. Bake until the edge is set but the center still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let the cheesecake sit in the oven, 30 minutes. Transfer to a rack to cool completely. Cover and refrigerate 8 hours or overnight.
- Make the compote: Spread the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and set aside until they release some of their juices, about 1 hour. Meanwhile, combine the remaining 2/3 cup sugar, the orange zest and juice, and 3/4 cup water in a medium saucepan. Bring to a boil, stirring, then reduce the heat to medium low and simmer until thick enough to coat the back of a spoon, about 10 minutes.
- Drain the cranberries and add them to the saucepan. Cook, stirring, until they begin to burst, about 7 minutes. Transfer the compote to a bowl and refrigerate until completely cool.
- Before serving, run a hot knife around the edge of the cheesecake, then remove the springform ring. Top with the cranberry compote and shaved white chocolate.
WHITE CHOCOLATE CRANBERRY CHEESECAKE
There are a couple of similar recipes that I found on Zaar, but none exactly like this one, which came from The Joy of Cranberries: The Tangy Red Treat cookbook! And, for someone like me who loves cheesecake & IS ADDICTED to chocolate & to cranberries, well . . . Preparation time does not include time needed for finished cake to chill.
Provided by Sydney Mike
Categories Cheesecake
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- FOR THE CRUST, mix the two crust ingredients in a bowl, then press onto bottom of 9 inch springform pan.
- Chill to set.
- FOR THE FILLING, beat cream cheese on medium speed until fluffy.
- Beat in sugar until blended, then beat in eggs until blended.
- Stir in white chocolate, cranberries, zest & vanilla.
- Pour into prepared crust & bake 45-50 minutes or until center is ALMOST set.
- Cool in pan for 30 minutes, then refrigerate.
- Run knife around sides of pan to loosen, then chill 4 hours or more.
- Remove rim & cut into wedges. Refrigerate leftovers.
Nutrition Facts : Calories 361.9, Fat 27.6, SaturatedFat 15.6, Cholesterol 121.1, Sodium 209.4, Carbohydrate 24.7, Fiber 0.3, Sugar 23.2, Protein 5.5
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CRANBERRY-CHOCOLATE CHEESECAKE - BETTER HOMES & GARDENS
From bhg.com
Servings 12Calories 506 per servingTotal Time 45 mins
- Prepare Cranberry Sauce; cool to room temperature. Meanwhile, preheat oven to 375°F. For crust, in a medium bowl combine crushed chocolate cookies and 1 tablespoon of the flour; stir in melted butter. Press mixture evenly onto the bottom and 1-1/2 to 2 inches up the side of a 9-inch springform pan; set aside.
- For filling, in a large bowl combine cream cheese, sugar, vanilla, and the remaining 2 tablespoons flour. Beat with an electric mixer on medium speed until combined. Add eggs and milk; beat just until combined. Divide filling in half.
- Stir 3/4 cup of the sauce into melted chocolate; stir chocolate mixture into half of the filling. Pour chocolate filling into crust-lined pan, spreading evenly. Spoon plain filling over chocolate filling; swirl gently to marble.
- Place springform pan in a shallow baking pan. Bake for 40 to 45 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
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