Title: Cranberry and White Chocolate Cheesecake
Categories: Cake Cheesecake Dessert Fruit
Yield: 1 Cake

CAKE
4	oz	White chocolate, chopped
2	pk	8-oz cream cheese
3/4	c	Sugar
3		Eggs
2	ts	Vanilla
	pn	Salt
3	c	Sour cream
CRUST
1	c	Graham cracker crumbs
2	tb	Butter, melted
2	oz	White chocolate, chopped
GLAZE
2	c	Cranberries
1/3	c	Sugar
1	ts	Cornstarch
		Grated white chocolate for
		Garnish if desired

Crust: Stir crumbs with butter until well moistened; stir in chocolate. Press into the bottom of a greased 9-inch springform pan. Centre pan on a 20 X 14 inch piece of foil; press up tightly around side of pan. Bake in 325F oven for 8 minutes. Let cool on a rack.

Cake: In a double boiler melt chocolate. Let cool. In a large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until fluffy. On low speed, beat in eggs, one at a time, beating well after each addition. Stir in vanilla, chocolate and salt; stir in sour cream. Pour onto crust.

Set cake pan onto a larger shallow pan; pour in enough hot water to come 1 ~ inch up the side. Bake at 325F for 1 1/4 hours or until the edge is set but centre still jiggles slightly. Turn oven off; let cool in oven for 1 hour. Remove from larger pan and remove foil; let cool on a rack. Cover and refrigerate over night.

Glaze: In saucepan cook cranberries and 1/4 cup water, partially covered, just until boiling. Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped. Drain, reserving juice and berries seperately.

Remove cake from pan; place on cake plate. Return juice to saucepan; blend in cornstarch. Cook, whisking, until boiling and thickened; let cool slightly. Spoon berries around edge of the cake. Spoon glaze over top. Refrigerate for 1 hour or until set. Garnish with chocolate gratings.

Canadian Living December 1993

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