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Cranberry-White Chocolate Cheesecake
from the kitchen of Sharmagne Leland-St. John
1-1/4 cups Oreo cookie crumbs
1/4 cup butter, melted
3 packages of cream cheese, softened
3/4 cup of sugar
4 squares good quality white baking chocolate, melted
1/2 cup dried cranberries
1 tablespoon orange peel, thinly grated
White chocolate for garnish
Scrape the icing off the cookie halves and with a rolling
pin, reduce them to small crumbs. Mix the crumbs and
butter together. Press firmly onto the bottom of 9-inch
spring form pan.
Beat together the cream cheese and sugar in large
bowl with electric mixer on medium speed until well
blended. Add the eggs, one at a time, mixing until
just blended after each egg. Stir in the white chocolate,
the cranberries and orange peel. Pour over crust.
Bake at 350°F for 45 to 50 minutes or until the center
is almost set. Cool completely. Refrigerate for at least
3 hours or overnight.
To serve, top with fresh whipped cream and drizzle the
Cranberry Clementine sryup/sauce over the whipped cream.
Add a sprinkle of grated white chocolate on top.
Cranberry-Clementine Syrup or Sauce:
1 dozen clementine sections, seeded
1 cup water
1 cup sugar
3 1/2 cups of fresh cranberries
½ to 1 tablespoon cornstarch (depending upon desired thickness)
Wash the cranberries and peel the tangerines. Remove the
clementine seeds. Put the water and the sugar into a saucepan
and bring to a boil.Stir for 5 minutes or until sugar is dissolved.
Add the clementines and simmer for an additional 5 minutes. Remove
the clementines with a slotted spoon and set aside in a bowl. Add
the cranberries to the syrup mixture and simmer for 10 minutes. Add
the cornstarch as needed. Completely cool the syrup cranberry mixture.
Just before serving add the clementines to the cranberry mixture.
This syrup can be made up to three days ahead of time and stored in
the refrigerator but remember not to add the clementines until just
before serving so they will retain their orange colour. It should
keep for several days after Thanksgiving if sealed in an air-tight
container and refrigerated.