Festive White Chocolate Cheesecake |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A buttery shortbread crust, creamy white chocolate filling and tangy cranberry-raspberry sauce. Ingredients:
2 cups crushed shortbread cookies |
1/4 cup butter, melted |
2 (8 ounce) packages cream cheese, softened |
1 cup white chocolate chips, melted and cooled |
2/3 cup sour cream |
3/4 cup sugar |
1 tablespoon grated orange peel |
1 teaspoon vanilla extract |
3 eggs, lightly beaten |
1 cup whole berry cranberry sauce |
1/2 cup seedless raspberry jam |
1/2 teaspoon grated orange peel |
2 cups heavy whipping cream |
1/4 cup confectioners' sugar |
Directions:
1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9 inch springform pan; set aside.
2. In a large mixing bowl, beat cream cheese, chips, sour cream, sugar, orange peel and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place pan on a baking sheet.
3. Bake at 350 for 35-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerator overnight.
4. In a small saucepan, combine sauce ingredients. Cook and stir over medium heat until blended. Cool.
5. Just before serving, remove sides of springform pan. Spoon sauce over cheesecake to within 1 inch of edges. In a small mixing bowl, beat cream and confectioners' sugar until stiff peaks form. Pipe over sauce. Refrigerate leftovers.
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