White Chocolate and Cranberry Swirl Cheesecake |
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Prep Time: 35 Minutes Cook Time: 240 Minutes |
Ready In: 275 Minutes Servings: 10 |
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An unbaked cheesecake which I usually shy away from. From Great Tastes of Manitoba which puts out a publication to coincide with a local TV station that features a dish and a suggested beverage. For this dessert, they suggest Henriques and Henriques 10 yr. old Old Bual Maderira (Portugal). I haven't tried this yet, but will very shortly as I have a dinner party coming up. I'm nuts about nuts, so will probably add about 3/4 cup chopped pecans to the crust. And I'll substitute some of the orange juice with a bit of orange liqueur for a bit of extra punch. WHY CAN'T WE EVER JUST STICK TO THE RECIPE??!! Prep time is a guess. I have put in 4 hours for passive time, as I think this will need to set. Ingredients:
1/3 cup butter |
1 1/3 cups chocolate wafer crumbs |
1/4 cup sugar |
2 cups cranberries (fresh or frozen) |
3/4 cup sugar, divided |
1/2 cup orange juice, divided |
6 ounces white chocolate, chopped |
1 (7 g) envelope unflavored gelatin |
1 lb cream cheese, softened |
1 tablespoon finely grated orange rind (optional) |
2 teaspoons vanilla |
1 cup whipping cream |
Directions:
1. Preheat oven to 375.
2. To make crust, melt butter, stir in crumbs and sugar. Press on bottom and partway up the sides of a 9 inch springform pan. Bake 8-10 minutes.
3. To make filling, place cranberries, 1/4 cup each of the sugar and orange juice in a saucepan. Cover, bring to a boil, stir frequently and crush cranberries. Reduce heat; simmer and stir frequently until a thick puree forms. Cool.
4. Melt chocolate in a saucepan or double boiler; set aside.
5. Sprinkle gelatin over remaining orange juice; let stand for 5 minute or until softened. Heat for 1 min or until gelatin dissolves; set aside. Beat cream cheese in a bowl until smooth. Beat in remaining sugar, orange peel, vanilla, chocolate and gelatin; set aside.
6. Beat whipping cream until soft peaks form. Stir 1/4 of the whipped cream into cream cheese mixture. Fold in remaining whipped cream.
7. Spoon half of the cream mixture onto crust. Spoon 1/2 of the cranberry puree onto cream cheese. Top with remaining cream cheese and puree.
8. Using a knife, swirl cranberries through cheesecake.
9. Refrigerate until set.
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