Cranberry and White Chocolate Cheesecake – A Detailed recipe cooking. 
Photo of the dish:Charles Masters Time: 3 hours. 40 min Difficulty: medium Servings: 8 – 10 Recipes use volumetric containers with a volume of: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For cake:
- 18 pcs. (450 gr.) Finely chopped wheat flour cookies coarse grinding (about 2 tbsp. crumbs)
- 2 tbsp. l (30 gr.) Sugar
- Whispers of freshly ground nutmeg
- A pinch of salt
- 5 tbsp. l (75 gr.) Unsalted butter, previously melted and slightly chilled
For filling:
- 110 gr. crushed white chocolate and chocolate chips for decoration
- 900 gr. curd cheese at room temperature
- 1 tbsp. (220 gr.) Sour cream
- 1 tbsp. and 2 tbsp. l (230 gr.) Sugar
- 4 eggs
- 2 tbsp. l corn starch
- 1 tsp vanilla extract
- A pinch of salt
For the sauce:
- 450 gr cranberries (frozen berries need to be previously defrost and drain thawed water)
- 1 tbsp. Sahara
- 1 tsp grated orange zest
- 2 tbsp. l freshly squeezed orange juice
Recipes with similar ingredients: shortbread cookies, nutmeg, white chocolate, curd cheese, sour cream, eggs, starch, vanilla Extract, Cranberries, Orange Zest, Orange Juice
Recipe preparation:
- Cook the cake: use the middle and lower levels the oven, preheating it to 170 degrees. In a bowl mix the crumbled whole wheat flour cookies, sugar, nutmeg and salt. Add melted butter and knead with your hands until smooth. Take Lay out a 22-centimeter detachable baking dish dough and distribute it evenly along the bottom, while doing the sides 2.5 cm. Freeze the dough in the form.
- Prepare the filling: pour water into a small pan 2.5 cm and bring it to a boil, remove from the stove. White chocolate put in a heat-resistant bowl and place it over the pan (bowl should not touch water); stir chocolate for 4 minutes until complete melting. Remove the bowl from the pan and set aside side.
- In a large bowl, combine the curd cheese, sour cream and sugar. Beat the resulting mixture with a mixer at medium speed for 7 minutes until it becomes soft. Kill the eggs one by one, add starch and beat for another 2 minutes. Add white chocolate, vanilla extract, salt and knead until smooth.
- Take a high-edge baking dish half full fill it with water and put it on the lower level of the oven. AT prepared cake pour the filling and set the shape to medium oven level. Bake for 1 hour and 10 minutes until fully readiness of the test around the edges. The middle should stay slightly liquidish. Turn off the oven and leave the cheesecake in it for another 30 minutes. Then remove it from the oven and cool completely. Cover and refrigerate for 8 hours or the whole night.
- Prepare the sauce: put cranberries on a baking sheet with sprinkle with high edges 1/3 tbsp. sugar and leave for 1 hour, so that the berries give juice. At this time, in a medium-sized pan mix the remaining 2/3 tbsp. sugar, orange zest, juice and 3/4 Art. water. Bring the resulting mixture to a boil, constantly stirring, then turn down the heat and simmer for about 10 minutes until the mixture thickens enough to not drain off spoons.
- Transfer cranberries and juice to a saucepan. Cook, constantly stirring for 7 minutes until the berries begin to burst. Sauce pour into a bowl and cool in the refrigerator.
- Before serving, swipe a hot knife along the edge cheesecake, then remove the split ring. From above add cranberry sauce and sprinkle with white chocolate chips.
