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Cranberry White Chocolate Cheesecake
Author/Submitted by:
Servings: 1
Categories:
Cheesecakes
/
Chocolate
/
Desserts
Ingredients: 1 1/2
cups
Flour 1/2
cup
Pecans,
finely ground
1/3
cup
Sugar 1
large
Egg,
separated
1/2
cup
Butter,
softened
2
cups
Cranberry sauce,
whole berry
2
tablespoons
Sugar 1
tablespoon
Cornstarch 1
tablespoon
Lemon zest,
grated
1
tablespoon
Lemon juice 1 1/2
cups
Fresh orange juice
Orange peel,
3-inch piece
32
ounces
cream cheese 2/3
cup
Sugar 1
tablespoon
Orange zest,
grated
2
tablespoons
Cranberry liqueur 8
ounces
White chocolate,
melted
4
Eggs 4
cups
Water 2
cups
Sugar 3
Oranges,
unpeeled, sliced very thin
Whipped Cream
Directions:
1.
Shortbread Crust: Preheat the oven to 400 degrees F. Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together. Form a small depression or well in the center of the mound. Add the egg yolk and the softened butter to the well, then blend these with the dry mixture. Mix the ingredients thoroughly using your hands. Shape the dough into a ball and wrap in plastic wrap. Chill for at least 10 minutes. Roll out the dough to a thickness of about 1/4-inch about 11 inches in diameter. Place the circle inside a 9 inch springform pan. Prick the crust several times with a fork to keep the crust from puffing up during the baking. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown. Allow to cool. Using the leftover dough, line the sides of the springform pan. Brush the reserved egg white onto the shell, covering the bottom and sides. Set aside until ready to use.
2.
Cranberry Glaze Filling: Mix the sugar and cornstarch together in a small saucepan. Stir in the cranberry sauce. Cook over medium heat, stirring constantly, until thick. Stir in the lemon zest and lemon juice. Set aside to cool slightly.
3.
White Chocolate Filling: Reset the oven to 350 degrees F. Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes. Remove and discard the strip of orange peel and set aside the reduced orange juice. Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth. Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined. Pour the cranberry glaze filling into the prepared crust, spreading evenly. Pour the white chocolate filling over the cranberry layer and bake about 50
minutes (the top will be dry and the sides puffed slightly - the center will not be set). Move cheesecake to a wire rack and cool completely to room temperature. Chill in the refrigerator overnight.
4.
Candied Oranges Topping: Cover a wire rack with waxed paper. Set aside. Combine the water and sugar in a heavy shallow wide skillet. Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer. Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan. Cook the oranges for one hour. Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer. Lift and drain each orange slice out of the syrup, and arrange the slices in a single layer on the prepared rack. Let dry 1 hour. Boil the orange-sugar syrup until thick, about 6 minutes.
5.
Loosen and remove the sides of the springform pan. Set the cheesecake on a serving dish. Overlap the candied orange slices around the top of the cheesecake. Reheat the orange syrup, if necessary, and brush over the orange slices. Drizzle any remainder over each serving. Garnish: whipped cream.
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