Cranberry White Chocolate Cheesecake
12 oz graham crackers
4 tablespoons butter, unsalted, melted
1/4 teaspoon salt
4 ounces white chocolate, melted
1/4 cup Duke's Mayonnaise
4 (8 oz.) packages cream cheese, room temperature
1 cup sugar
1/4 cup sour cream
- 5 eggs, lightly beaten
- 1 teaspoon vanilla bean paste or extract
- 1 cup sweetened, dried cranberries
Preheat oven to 350 F.
In a food processor, blend graham crackers until fine. You can crush these in a bag as an alternative.
Add butter and blend until mixture is combined.
Press tightly into desired pan (I used an 8-inch springform pan).
Bake for 10 minutes and remove to cool while preparing the filling.
When crust is completely cool, brush melted chocolate on top to cover. Allow to harden for a few minutes. You can pop it in the fridge to speed this up if you'd like.
Spread melted white chocolate over cooled crust. Set aside.
In a mixing bowl, combine cream cheese, sugar, sour cream until smooth. Beat in eggs and vanilla until mixed. Do not overmix.
Optionally, let this batter rest in fridge for an hour or more to reduce air bubbles in cheesecake.
Gently fold in cranberries.
Preheat oven to 450 F.
Pour filling into pan over the prepared crust.
Prepare a larger pan with about an inch of water. Wrap the cheesecake pan in either heavy duty foil or in a slow cooker bag
Bake for 10 minutes at 450 F and then reduce oven temperature to 325 F
For best results, use a thermomter and bake until the internal temperature is 160 F.
If no thermometer, bake time is around 45-60 minutes.
If baked properly with the article suggested tips, you should not see cracks and cheesecake will remain creamy and soft.
After baking, allow to cool COMPLETELY. This may take a couple hours. Best to cool at room temperature and then move cake to fridge overnight before serving.
Top with whipped cream, if desired. Freeze-dried cranberry powder adds great color.