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Cranberry-Orange White Chocolate Cheesecake

Course: Cakes & Cupcakes

Ingredients

  • 1 3/4 Cup Shortbread Cookies Finely Crushed
  • 2 Tablespoons Butter Melted
  • 4 8-Ounce Packages Cream Cheese Softened
  • 1 Cup Sugar Divided
  • 2 Teaspoons Vanilla
  • 1 4-Ounce White Chocolate Baking Bar Melted
  • 4 Eggs
  • 1 Tablespoon Orange Zest
  • 1/2 Cup Orange Juice from 2 Large Oranges
  • 1 Teaspoon Cornstarch
  • 1 1/2 Cup Fresh or Frozen Cranberries

Instructions

Bake Cheesecake:

  • Preheat the oven to 325 degrees.
  • Combine cookie crumbs and melted butter; mix well. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
  • Beat cream cheese, 3/4 cup sugar and vanilla in a large mixing bowl until smooth. Add melted white chocolate and mix again until well blended.
  • Add eggs, one at a time, beating on low speed until incorporated. Pour over crust.
  • Bake for 1 hour or until center is almost set. Allow cheesecake to cool to room temperature and then cover and refrigerate overnight.

Make Cranberry-Orange Sauce:

  • Meanwhile, mix 1 tablespoon orange juice and cornstarch in a small bowl. Set aside.
  • In a small saucepan, combine cranberries, remaining orange juice and 1/4 cup sugar. Bring to a boil and then reduce heat and simmer for 6 minutes or until cranberries are softened, stirring frequently.
  • Stir in cornstarch mixture and cook 1 minute more or until thickened, stirring constantly. Remove from heat and stir in orange zest. Cool and then refrigerate.
  • When ready to serve, spread cranberry sauce over the top of the cheesecake.