Ingredients

Cake
4 oz White chocolate, chopped
2 pk 8-oz cream cheese
3/4 c Sugar
3 Eggs
2 ts Vanilla
pn Salt
3 c Sour cream

Crust
1 c Graham cracker crumbs
2 tb Butter, melted
2 oz White chocolate, chopped

Glaze
2 c Cranberries
1/3 c Sugar
1 ts Cornstarch
Grated white chocolate for
Garnish if desired

Instructions

Crust: Stir crumbs with butter until well moistened; stir in chocolate.
Press into the bottom of a greased 9-inch springform pan. Centre pan on a
20 X 14 inch piece of foil; press up tightly around side of pan. Bake in
325F oven for 8 minutes. Let cool on a rack.

Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat
cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or
until fluffy. On low speed, beat in eggs, one at a time, beating well after
each addition. Stir in vanilla, chocolate and salt; stir in sour cream.
Pour onto crust.

Set cake pan onto a larger shallow pan; pour in enough hot water to come 1
~ inch up the side. Bake at 325F for 1 1/4 hours or until the edge is set
but centre still jiggles slightly. Turn oven off; let cool in oven for 1
hour. Remove from larger pan and remove foil; let cool on a rack. Cover
and refrigerate over night.

Glaze: In saucepan cook cranberries and 1/4 cup water, partially covered,
just until boiling. Stir in sugar and return to a boil; cook for 2 minutes
or until sugar is dissolved but berries have not popped. Drain, reserving
juice and berries seperately.

Remove cake from pan; place on cake plate. Return juice to saucepan; blend
in cornstarch. Cook, whisking, until boiling and thickened; let cool
slightly. Spoon berries around edge of the cake. Spoon glaze over top.
Refrigerate for 1 hour or until set. Garnish with chocolate gratings.

Source

Hints, Tips and Comments

Please add your tips and cake making tricks here, how did you improve the Cranberry and White Chocolate Cheesecake recipe any other additions to turn this into a truly great cake.

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