Cranberry and white chocolate baked cheesecake 

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Cranberry and white chocolate baked cheesecake 

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Shilpa Razniewska’s Cranberry and white chocolate baked cheesecake 

Ingredients

  • For the base:
  • Digestive biscuits 300g
  • 75g Unsalted butter melted
  • For the filling:
  • 600g full fat cream cheese room temperature
  • 225g white chocolate – melted
  • 150g cranberries sauce store bought
  • 200g golden caster sugar
  • 1 tsp vanilla extract
  • 3 medium eggs room temperature
  • 150ml natural yogurt (full fat)
  • For the whipped cream frosting:
  • 225g double cream
  • 100g full fat cream cheese
  • 50g icing sugar

Instructions

  1. Line a nine inch springform cake pan with parchment paper and butter all the side and aside.
  2. Preheat the oven to 180 degrees.
  3. In your food processor add the cookies and pulse until fine crumbs, add the melted butter and pulse again for few minutes until it starts to come together.
  4. Add the cookies mixture on to the prepared pan and using the back of the spoon spread evenly and press down. Keep refrigerated until needed.
  5. In a large mixing bowl add the cream cheese and using a hand blender with the whip attachment, whip for few mins to until creamy, for 1 or 2 mins.
  6. In a microwave safe bowl add the white chocolate and melt.
  7. Next add the sugar and whip again until it begins to look smooth and creamy, add the eggs one at time and blend each time on medium speed.
  8. Add the vanilla extract, yoghurt and melted white chocolate, blend again for two minutes when you see it all come together.
  9. Add the cranberry sauce and using a spatula mix very gently, do not over mix or beat it.
  10. Transfer the mixture into the prepared pan, spoon another tablespoon of the cranberry mixture on top and using a toothpick create swirls.
  11. Bake in a pre heated oven for 50 mins. Turn off the oven when done and leave it in the oven for another hour.
  12. Keep refrigerated over night.
  13. For the frosting – Add the cream cheese in a small bowl and whip for a minute to incorporate some air, next add the icing sugar and blend for 2 mins.
  14. In a medium bowl add the double cream and whip in medium speed until stiff peaks, add the whipped cream mixture and very gently whisk until combined, only whip for 30 seconds. Transfer into a piping bag and decorate your cheesecake the way you would like. Drizzle some of the cranberry mixture on top. Enjoy!
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