White Chocolate Cheesecake with Port-Glazed Cranberries

(0)
White Chocolate Cheesecake with Port-Glazed Cranberries
  Review   Print   Save

Prep Time

Cook Time

Ingredients

Crust:
12 ounces crisp gingersnap cookies
2 1/2 tablespoons granulated sugar
1 teaspoon ground ginger
3 1/2 ounces (about) unsalted butter, melted, cooled

Filling:
1 pound good-quality white chocolate, finely chopped
2 pounds cream cheese, room temperature
1/4 cup plus 1½ tablespoons granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 teaspoons ground ginger
1 cup sour cream

Cranberry topping:
1 tablespoon water
1 teaspoon unflavored gelatin
1 cup ruby Port
1 cup sugar
1 whole star anise
1 cinnamon stick
2 whole cloves
2 2-inch strips orange peel
2 cups Ocean Spray® Fresh Cranberries

Directions

To make the crust:
Position a rack in the center of the oven and preheat to 320°F. Butter a 9-inch- diameter springform pan. In a food processor, finely grind the gingersnap cookies, sugar, and ground ginger. Blend in enough butter until moist clumps form. Press onto the bottom and three-fourths of the way up the sides of the pan. Chill while preparing the filling.

To make the filling:
Stir the white chocolate in the top of a double boiler placed over hot water until the chocolate melts. Cool to lukewarm, stirring occasionally.

Using an electric mixer, beat the cream cheese and ¼ cup of the sugar in a large bowl, scraping the sides as needed, for about 3 minutes, or until fluffy. Add the eggs 1 at a time, beating just until combined after each addition. Beat in the vanilla and ground ginger. Gradually beat in the melted white chocolate. Stop the machine and scrape the sides and bottom of the bowl occasionally, and continue beating until very well blended.

Transfer the filling to the prepared crust. Bake for about 50 minutes, or until the filling is loosely set and moves slightly when the pan is gently shaken.

In a small bowl, stir the sour cream and remaining 1½ tablespoons of sugar to blend. Spoon the sour cream mixture onto the hot baked cheesecake and smooth it over the top. Continue baking the cheesecake for about 10 minutes, or until the topping is just set. Transfer the cheesecake to a rack. Run a small knife around the sides of the cheesecake to loosen it from the pan. Cool completely. Chill overnight.

To make the cranberry topping:
Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Let stand 5 minutes.

Bring Port, sugar, star anise, cinnamon stick, cloves, and orange peel to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add cranberries and simmer mixture until cranberries begin to pop, stirring occasionally, about 5 minutes. Remove from heat. Stir some of hot cranberry liquid into gelatin mixture in small bowl to melt gelatin; stir gelatin mixture into cranberry mixture in saucepan. Transfer to medium bowl; refrigerate until cold. (Can be made 1 day ahead. Cover and keep refrigerated.)

Just before serving, remove the pan sides to release the cheesecake. Cut the cheesecake into wedges. Spoon the cherry mixture over and around each wedge and serve.

Recipe Copyright Chef Curtis Stone, 2017

Add a review
25 Days of Cookies & Cocktails!

25 Days of Cookies & Cocktails!

Countdown to the holidays with #25DaysofCranberries

Download your free recipe book
Join the Cranberry Club

Join the Cranberry Club

Tasty recipes, entertaining tips, product news, coupons and more.

Join now

White Chocolate Cheesecake with Port-Glazed Cranberries

 

White Chocolate Cheesecake with Port-Glazed Cranberries

Please Sign In

Forgot Password?

Reset Your Password

Please enter the email address you used when you signed up.

Join the Cranberry Club

Legal Terms and Conditions

Access to and use of this website is subject to the following terms and conditions and all applicable laws which, by accessing and browsing this site, the User accepts without limitation or qualification.

The information set forth in this site concerning any products or services is subject to change without notice. Ocean Spray's products may not be available in all geographic locations.

Trademark Notice

Trademarks, service marks and logos displayed on this website are the exclusive property of Ocean Spray Cranberries, Inc. Such trademarks may not be used without the express written consent of Ocean Spray. Other product names may be the property of their respective owners.

Serving Sizes

All references to Recommended Daily Allowances and other labeling issues conform to U.S. Law. Requirements in other countries may vary.

Community Submissions

If you submit material on our website, including recipes, reviews, photos or videos:
  1. All information that you communicate with Ocean Spray via this site becomes and remains our property. This means that...
    • We don't have to treat any such submission as confidential.
    • You can't sue us for using the ideas you submit (including, but not limited to, product or advertising ideas).
    • If we use them -- or anything like them -- we don't have to pay you or anyone else for them.
    • We will have exclusive ownership of all present and future rights to submissions of every kind. We can use them for any purpose, without compensating you or anyone else for them.
  2. You acknowledge that you are responsible for any submission you make -- in other words, you acknowledge that you (and not we) have full responsibility for the message, including its legality, reliability, appropriateness, originality, and copyright.
  3. Ocean Spray reserves the right to remove any content from this site at any point in time without notice or reason.

Store Locator

Locate Product