White Chocolate Cheesecake with Cranberry Currant Compote

Name: White Chocolate Cheesecake with Cranberry Currant Compote
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: Global
Ingredients: 118 milliliters butter, softened; 5 Tbsps butter, melted and cooled; 473 milliliters crushed chocolate wafers (about 35 wafers); 680 grams packages cream cheese, softened; 16 servings Cranberry Currant Compote; 6 larges eggs, at room temperature; 1 teaspoons salt; 237 milliliters sugar, divided; 1 teaspoon vanilla extract; 118 milliliters whipping cream; 454 grams white chocolate, chopped

White Chocolate Cheesecake with Cranberry Currant Compote requires approximately 30 minutes from start to finish. This recipe serves 16. One portion of this dish contains around 7g of protein, 37g of fat, and a total of 485 calories. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up cranberry currant compote, whipping cream, chocolate wafers, and a few other things to make it today.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine crushed chocolate wafers, 2 tablespoons sugar, and 5 tablespoons melted butter in a medium bowl. Press crumb mixture onto bottom and 1 inch up sides of a 10 1/2-inch springform pan, making sure crumbs are evenly distributed.

Ingredients you will need

Chocolate Wafer Cookies

Butter

Sugar

Equipment you will use

Springform Pan

Bowl

Bake at 350 for 8 to 10 minutes.

Equipment you will use

Oven

Let cool on wire rack.

Equipment you will use

Wire Rack

Stir together white chocolate and cream in a heavy saucepan over low heat until smooth.

Ingredients you will need

White Chocolate

Cream

Equipment you will use

Sauce Pan

Remove from heat.

Beat cream cheese, 1/2 cup butter, salt, and remaining 1 cup sugar in a large bowl at medium speed with an electric mixer until blended, stopping to scrape down sides.

Ingredients you will need

Cream Cheese

Butter

Sugar

Salt

Equipment you will use

Hand Mixer

Bowl

Add vanilla, beating until blended. Reduce speed to low, and add eggs, 2 at a time, beating just until blended and stopping to scrape down sides after each addition. (Do not overbeat.) Gradually add white chocolate mixture, beating just until blended.

Ingredients you will need

White Chocolate

Vanilla

Egg

Pour mixture into springform pan; place springform pan on baking sheet.

Equipment you will use

Springform Pan

Baking Sheet

Bake at 350 for 20 minutes. Reduce oven temperature to 300, and bake 20 more minutes. Reduce oven temperature to 250, and bake 20 more minutes. Reduce oven temperature to 200, and bake 30 to 40 minutes or until cake is set around sides and almost set in center.

Equipment you will use

Oven

Remove to a wire rack; run sharp knife around edge of pan to loosen. (This will help prevent cracking as cake cools.)

Equipment you will use

Wire Rack

Knife