Cranberry Bliss Cheesecake

• Vegetarian

• Produce

  • 12 2/3 tbsp Cranberry, dried

• Refrigerated

  • 4 Egg, large

• Condiments

  • 1 cup Berry cranberry sauce, canned whole

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 3/4 tsp Baking powder
  • 1/3 cup Brown sugar, light packed and separated
  • 3 cups Confectioners' sugar
  • 10 tsp Cornstarch
  • 1/4 tsp Cream of tarter
  • 1 1/3 cups Granulated sugar
  • 1 pinch Salt
  • 5 tsp Vanilla
  • 8 oz White chocolate chips
  • 1 cup White chocolate chips

• Dairy

  • 8 tbsp Butter, unsalted
  • 3 ( 8 ounce packages Cream cheese
  • 2/3 cup Heavy cream
  • 3 tbsp Milk

• Desserts

  • 1 1/2 tsp Crystallized ginger

Found on ladybehindthecurtain.com

Ingredients

• 1/3 cup all-purpose flour
• 3/4 teaspoon baking powder
• pinch of salt
• 2 extra large eggs, separated
• 1/3 cup light brown sugar, packed and separated
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon cream of tarter
• 1 1/2 teaspoons crystallized ginger, finely chopped
• 2 tablespoons dried cranberries, coarsely chopped
• 1 cup canned whole berry cranberry sauce
• 1 teaspoon cornstarch
• 8 ounces white chocolate chips
• 3 ( 8 ounce) packages cream cheese, softened
• 1 1/3 cups granulated sugar
• 3 tablespoons cornstarch
• 1 tablespoon vanilla extract
• 2 extra large eggs
• 2/3 cup heavy cream
• 6 tablespoons unsalted butter, softened
• 3 cups confectioners sugar
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• 2/3 cup dried cranberries
• 1 cup white chocolate chips, melted

Directions

• Preheat oven to 350°.
• Spray a 9-inch springform pan with non stick cooking spray.
• Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
• In a small bowl sift together the flour, baking powder and salt; set aside.
• Beat the egg yolks on high (about 3 minutes); slowly add 2 tablespoons brown sugar and the vanilla.
• Beat an additional 3 minutes or until the yolks become thick yellow ribbons.
• Add the flour mixture to the batter, blend just until combined; blend in the melted butter.
• Wash the mixing bowl.
• Add the egg whites and cream of tarter to the mixing bowl; beat on high until frothy.
• Gradually add the remaining brown sugar and continue beating until stiff peaks form (the peaks will stand up).
• Fold one third of the egg whites into the batter, then the remaining whites.
• Gently spread out the batter over the bottom of the pan; place in a large shallow baking pan.
• Bake 10 minutes or until gently touched in the center the cake springs back.
• Leave the crust in the pan and place on a wire rack to cool; leave the oven on while you prepare the cheesecake batter.
• The oven should still be set to 350° from the crust.
• Spoon the cranberry sauce into a small bowl, break it up with spoon, add 1 teaspoon of cornstarch, stir until smooth; set aside.
• Pour white chocolate chips into a small microwave safe bowl; heat in 30 second increments, stirring between each time until chips are melted and creamy; set aside.
• Place all the cream cheese into a large mixing bowl; cream until smooth.
• Add the sugar and vanilla; blend until combined, light and fluffy.
• Add the eggs, one at a time.
• Blend in melted white chocolate.
• Blend in the cream just until combined.
• Spoon filling over crust.
• Drop cranberry sauce in spoonfuls on top of the batter; slightly push down cranberry sauce into the batter with the spoon.
• Use a thin sharp knife to form red swirls.
• Place the cheesecake in the shallow baking pan in the oven.
• Fill the pan with hot water that comes about 1-inch up the side of the spingform pan.
• Bake until edges are light golden brown and the top is slightly golden tan with cranberry swirls (about 1 hour and 15 minutes.
• Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours.
• Refrigerate until completely cold (preferably overnight).
• Add the butter to a mixing bowl; beat until light and creamy.
• Add the confectioners sugar, vanilla and milk.
• Beat to combine.
• Release the side of the springform pan.
• Gently spoon frosting on top of the cheesecake; spread to the edges.
• Sprinkle on the cranberries.
• Pour white chocolate chips into a small microwave safe bowl; heat in 30 second increments, stirring between each time until chips are melted and creamy.
• Use a fork and drizzle on top of the cheesecake in a back and forth motion.
• Store in refrigerator until ready to serve.