4 oz White chocolate, chopped
2 pk 8-oz cream cheese
3/4 c Sugar
2 ts Vanilla
3 c Sour cream
1 c Graham cracker crumbs
2 tb Butter, melted
2 oz White chocolate, chopped
2 c Cranberries
1/3 c Sugar
1 ts Cornstarch
Grated white chocolate for
Garnish if desired
Crust: Stir crumbs with butter until well moistened; stir in
chocolate. Press into the bottom of a greased 9-inch springform pan.
Centre pan on a 20 X 14 inch piece of foil; press up tightly around
side of pan. Bake in 325F oven for 8 minutes. Let cool on a rack.
Cake: In a double boiler melt chocolate. Let cool. In a large bowl,
beat cream cheese until softened. Gradually beat in sugar; beat for 3
minutes or until fluffy. On low speed, beat in eggs, one at a time,
beating well after each addition. Stir in vanilla, chocolate and
salt; stir in sour cream. Pour onto crust.
Set cake pan onto a larger shallow pan; pour in enough hot water to
come 1 ~ inch up the side. Bake at 325F for 1 1/4 hours or until the
edge is set but centre still jiggles slightly. Turn oven off; let
cool in oven for 1 hour. Remove from larger pan and remove foil; let
cool on a rack. Cover and refrigerate over night.
Glaze: In saucepan cook cranberries and 1/4 cup water, partially
covered, just until boiling. Stir in sugar and return to a boil;
cook for 2 minutes or until sugar is dissolved but berries have not
popped. Drain, reserving juice and berries seperately.
Remove cake from pan; place on cake plate. Return juice to saucepan;
blend in cornstarch. Cook, whisking, until boiling and thickened; let
cool slightly. Spoon berries around edge of the cake. Spoon glaze
over top. Refrigerate for 1 hour or until set. Garnish with
Canadian Living December 1993