CRANBERRY SAUCE
1 1/2 c Cranberries
3/4 c Orange Juice
1/4 c Sugar
3 tb Currants; Dried
2 tb Cranberry Or Orange Liqueur
1 tb Orange Peel; Grated
1/2 ts Cinnamon
CHEESECAKE
6 oz White Chocolate; Finely
-Chopped
24 oz Cream Cheese; Room Temp.
3/4 c Sugar
4 lg Eggs
1 c White Chocolate Curls;
-Optional
FOR CRANBERRY SAUCE: Combine all ingredients in small saucepan. Simmer over
medium heat until cranberries lose their shape and mixture thickens
slightly, stirring occasionally, about 8 minutes. Transfer mixture to
processor and blend until smooth. Strain and cool. CAN BE PREPARED 1 DAY
AHEAD AND REFRIGERATED.
FOR CHEESECAKE: Preheat oven to 350F. Stir 6 ounces white chocolate in top
of double boiler over barely simmering water until melted and smooth. Cool
slightly. Using electric mixer, beat cream cheese in large bowl until
smooth. Mix in sugar. Beat in eggs, one at a time, beating well after each
addition. Gradually mix in white chocolate.
Pour half of filling into 9: springform pan. Drop half of cranberry mixture
atop filling by 2 tablespoons, spacing evenly. use small sharp knife to
swirl cranberries into filling. Carefully pour remaining filling over. Drop
remaining cranberries and swirl again. Bake cake until edges are pulled
from sides and golden, about 40 minutes. Center will not be set. Cool on
rack. Chill overnight. CAN BE PREPARED 3 DAYS AHEAD.
TO SERVE: Run small sharp knife around sides of pan to loosen cheesecake.
Remove pan sides. Press white chocolate curls around edges, if desired.
Yields
12 servings