Time: 3 hours 40 minutes
Complexity: average
Servings: 8 - 10

Cheesecake with cranberries and white chocolate - a detailed recipe.

Ingredients:

For the cake:

• 18 pcs. (450 g) finely chopped whole wheat flour cookies (about 2 cups crumbs)
• 2 tbsp. l. (30 gr.) sugar
• A whisper of freshly ground nutmeg
• A pinch of salt
• 5 tbsp (75 g) unsalted butter, melted and cooled slightly

For the filling:

• 110 g of chopped white chocolate and chocolate shavings for decoration
• 900 g of cottage cheese at room temperature
• 1 cup (220 g) sour cream
• 1 tbsp. and 2 tbsp. l. (230 gr.) sugar
• 4 eggs
• 2 tablespoons cornstarch
• 1 tsp vanilla extract
• A pinch of salt

For the sauce:

• 450 g cranberries (frozen berries must be defrosted first and the thawed water drained)
• 1 cup of sugar
• 1 tsp grated orange zest
• 2 tablespoons freshly squeezed orange juice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shortbread cookies, nutmeg, white chocolate, curd cheese, sour cream, eggs, starch, vanilla extract, cranberry, Orange zest, Orange juice

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Preparation:

Step 1
• Prepare the cake base: Use the middle and bottom racks of the oven, preheating it to 170 degrees Celsius (350 degrees Fahrenheit). In a bowl, combine the crumbled whole wheat biscuits, sugar, nutmeg, and salt.
  
  Add the melted butter and mix with your hands until smooth. Take a 22-cm springform pan, pour the dough into it, and spread it evenly along the bottom, leaving a 2.5-cm border. Freeze the dough in the pan.
Step 2
• Prepare the filling: In a small saucepan, add 2.5 cm of water and bring it to a boil. Remove from the heat. Place the white chocolate in a heatproof bowl and place it over the saucepan (the bowl should not touch the water). Stir for 4 minutes until the chocolate is completely melted. Remove the bowl from the saucepan and set aside.
Step 3
• In a large bowl, combine cream cheese, sour cream, and sugar. Beat the mixture with a mixer on medium speed for 7 minutes, until softened. Beat in the eggs one at a time, add the cornstarch, and beat for another 2 minutes. Add the white chocolate. vanilla extract, salt and mix until smooth.
Step 4
• Fill a deep-sided baking dish halfway with water and place it on the bottom rack of the oven. Pour the filling into the prepared crust and place the dish on the middle rack of the oven.
  
  Bake for 1 hour and 10 minutes, until the edges are set. The center should still be slightly runny. Turn off the oven and leave the cheesecake in for another 30 minutes. Then remove it from the oven and let it cool completely. Cover and refrigerate for 8 hours or overnight.
Step 5
• Prepare the sauce: Place the cranberries on a rimmed baking sheet, sprinkle with 1/3 cup sugar and let sit for 1 hour to release the juices.
  
  Meanwhile, in a medium saucepan, combine the remaining 2/3 cup sugar, orange zest and juice, and 3/4 cup water. Bring the mixture to a boil, stirring constantly, then reduce the heat and simmer for about 10 minutes, until the mixture thickens enough to not drip off a spoon.
Step 6
• Transfer the cranberries and juice to a saucepan. Cook, stirring constantly, for 7 minutes, until the berries begin to burst. Pour the sauce into a bowl and chill in the refrigerator.
Step 7
• Before serving, run a hot knife around the edge of the cheesecake, then remove the springform pan ring. Top with cranberry sauce and sprinkle with white chocolate shavings.

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