"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

White Chocolate Cheesecake with Cranberry Swirl Recipe

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This recipe for White Chocolate Cheesecake with Cranberry Swirl, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bon Appetit


1 1/2 c. cranberries
1/4 c. orange juice
1/4 c. sugar
3 tbsp. dried currants
2 tbsp. cranberry liqueur or orange liqueur
1 tbsp. grated orange peel
1/2 tsp. ground cinnamon
6 oz. white chocolate, finely chopped
3 (8 oz.) packages cream cheese, room temperature
3/4 c. sugar
4 large eggs
White chocolate curls or shavings

For cranberries: Combine all ingredients in heavy small saucepan. Simmer over medium heat until cranberries lose their shape and mixture thickens slightly, stirring occasionally, about 8 min. Transfer mixture to processor and blend until smooth. Strain. Cool.
For filling: Preheat oven to 350. Stir 6 oz. 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 1 at a time, beating well after each addition. Gradually mix in white chocolate.
Pour half of filling into 9 in. springform pan. Drop half of cranberry mixture atop filling by 2 tbsp., spacing evenly. Use small sharp knife to swirl cranberry mixture into filling. Carefully pour remaining filling over. Drop remaining cranberries atop filling by 2 tbsp, spacing evenly. Use small sharp knife to swirl cranberries into filling. Bake cake until edges are puffed and golden, about 40 min (center will not be set). Cool on rack. Chill over night.
Run small sharp knife around sides of pan to loosen cheesecake. Release pan sides. Press white chocolate curls onto edges of cheesecake if desired.




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