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Double Chocolate Cranberry Cheesecake
Crust:
1-1/4 cups Chocolate or reg. graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
Filling
1/3 cup sugar
1/4 cup water
1-1/2 cups cranberries, fresh or thawed
1 lb Cream cheese, softened
1 cup sugar
1/2 cup flour
3/4 cup whipping cream
2 tbsp lemon juice
1 tsp vanilla
3 eggs
1/2 cup sour cream
4 oz white chocolate, melted and cooled
4 oz semi-sweet chocolate, melted and cooled
To begin to make filling, in a small saucepan, combine sugar, water and cranberries. Bring to a boil and simmer 5 minutes. Let cool.
Preheat oven to 300.
In a bowl, combine crust ingredients. Press mixture into bottom of a 10-inch springform pan and set aside. In a large bowl, beat cream cheese with sugar and flour until smooth. Add whipping cream, then lemon juice and vanilla, stirring well. Beat in eggs one at a time. Add sour cream last.
Set aside 1 cup of cream cheese mixture and fold cranberries into it. Divide remaining cream cheese mixture into 2 equal portions. Add white chocolate to one and semi-sweet chocolate to the other. Spoon each of the three batters over prepared crust, without stirring.
Draw a knife through batter to create marbled effect.
Bake in center of oven for 1 hour and 15 minutes or until firm to touch.
Turn oven off and let cake stand in over for 30 minutes with oven door open. Remove from oven, cool to room temperature and refrigerate for at least 3 to 4 hours before serving.
Garnish with chocolate shavings and frosted cranberries.
Note:
This dessert must be made ahead because of the refrigeration time. It also freezes well, either whole or portion-sized.
Tip:
Replace cranberries with raspberries, blackcurrants, gooseberries or even fresh pomegranate juice (strain out seeds).
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