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Cranberry-White Chocolate Cheesecake Recipe

   
 

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     Cranberry-White Chocolate Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   30 min

Ingredients
Crust-
6 whole chocolate graham crackers, broken up
1 tbsp sugar
2 tbsp cold light stick butter, cut into bits
Filling-
2 (8oz) packages light cream cheese (neufchatel), softened
1 (8oz) tub fat-free cream cheese, softened
1.2 cup fat-free sour cream, at room temperature
3/4 cup sugar
 
2 tsp vanilla
3 large eggs, at room temperature
4 oz white chocolate, melted
Topping-
1 1/4 cup fresh cranberries
1/2 cup water
1/2 cup sugar
1 cup light whipped topping sugared cranberries

Instructions
1. Crust- Preheat oven to 350 degree F. Spray bottom of 8-inch springform pan with non-stick spray. Pulse crackers and sugar in food processor to make fine crumbs. Add butter and pulse recipe box until crumbs are evenly moistened. Press crumbs onto bottom of prepared pan. Bake until set. 8 minutes. Cool completely on rack.
2 Filling- Reduce oven temperature to 325 degrees F. Spray sides of springform with nonstick spray. wrap outside of pan with heavy-duty foil. with electric mixer on medium speed. beat cream chesses, sour cream, sugar and vanilla in large bowl until creamy. Add eggs, one at a time, beating just until blended. Beat in melted chocolate until smooth. Pour over crust. Transfer springform pan to large roasting pan. Add enough boiling water to roasting pan to come 1 inch up side of springform pan. Bake until cheesecake is set along edge, but still giggles slightly in center, 60-65 minutes. Turn off oven. Prop oven door open with wooden spoon and let cake sit in oven 30 min. Transfer cake to rack, carefully remove foil and cool completely.
Topping- Meanwhile, bring cranberries and water to boil in medium saucepan. Reduce heat and cook until cranberries pop, 5-6 minutes. Let mixture cool 5 minutes. Puree in blender, scrape through fine sieve and discard seeds. Rinse out pan, add puree and sugar and set over medium heat. Cook, stirring, until sugar is dissolved, 3 minutes. Cool completely. Remove side of springform pan and transfer cake to plate. Whisk topping to loosen, spread evenly over top of cake. Chill until cake is set, at least 1 hour or in airtight container up to 3 days. Garnish with whipped topping and sugared cranberries.
Sugared cranberries- Mix 1/4 cup sugar and 2 tbsp. water in small pan and set over medium heat. Cook until sugar dissolves. Increase heat and bring to boil, boil 1 min. Remove pan from heat, stir 16 fresh cranberries. Cool 5 min, spread 1/4 cup sugar on sheet of parchment paper. Transfer cranberries with slotted spoon to parchment, toss with sugar to coat. Let stand on rack until dry. 1-2 hours.
Serving Suggestions
serves 16.....7 points per serving


Originally Submitted
1/1/2014





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