White Chocolate & Cranberry Cheesecake

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White Chocolate & Cranberry Cheesecake

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Creamy and sweet white chocolate  & cranberry cheesecake with a crunchy amaretti base, topped with an easy to make cranberry compote.

Ingredients

  • For the base:
  • 200g amaretti biscuits
  • 115g unsalted butter, melted
  • For the cheesecake:
  • 2 tsp powdered gelatine
  • 250ml double cream
  • 300g good quality white chocolate, roughly broken
  • 540g full fat cream cheese, room temperature
  • For the topping:
  • 250g fresh or frozen cranberries, rinsed/thawed & drained
  • 75g granulated sugar
  • Zest & juice 1 orange
  • 100g white chocolate, grated or curls

Instructions

  1. Butter the sides of an 20cm (8inch) round springform tin. Set aside.
  2. For the crust, place amaretti biscuits in a food processor and pulse a couple times until you are left with some fine and some larger crumbs. Alternatively, place biscuits in a large freezer bag and crush with a rolling pin. Pour crumbs into a small bowl then stir in the melted butter. Mix well.
  3. Press the crust mixture onto the bottom of the prepared spingform tin. It’s best to initially use your palms, but then finish off by using an object with a flat bottom like a measuring cup or even a spatula. Set aside.
  4. For the filling, pour a bit of water into a bowl then sprinkle the gelatine over the water and leave to bloom. Combine cream and white chocolate in a medium sized saucepan set over medium low heat. Stir occasionally until chocolate has completely melted and is mixed with the cream. Remove from heat. Drain gelatine through a small sieve to remove the water. Add gelatine to the warm chocolate mixture and stir until completely dissolved. Set aside.
  5. Combine cream cheese in a large bowl and beat on low speed with an electric mixer until smooth and the sugar has dissolved. Add the chocolate mixture to the cream cheese and beat on low until thoroughly combined, making sure to scrape down the sides of the bowl with a spatula. Pour mixture over the prepared crust. Gently tap the filled tin on a counter top to bring up any bubbles. Smooth the top with a spatula then cover with clingfilm, making sure it doesn’t touch the surface, and refrigerate for at least 6 hours, better yet, overnight.
  6. For the topping, combine cranberries, sugar, orange juice and zest in a medium saucepan. Bring to the boil then reduce heat and simmer for 10-12 minutes, stirring occasionally, until cranberries have mostly broken down and it resembles cranberry sauce. Remove from heat and chill in the fridge while cheesecake is setting.
  7. To finish off, run a sharp knife around the edge of the cheesecake then remove the sides of the springform pan. Carefully run a sharp knife under the crust to release it from the base of the pan, then carefully slide the cheesecake onto a serving dish. To neaten the sides of the cheesecake, gently scrape with the flat of a knife or a cake spatula until sides are smooth. Spoon the cranberry compote on top of the cheesecake and gently spread it outwards near the edge of the cheesecake. Finish off with grated or curls of white chocolate.
  8. Keep refrigerated and serve chilled. Will keep for 2-3 days.
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