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White Chocolate Cheesecake with Cranberry Currant Compote

Photo: Charles E. Walton IV
Prep time 30 mins
Bake time 1 hr, 40 mins
Chill time 6 hrs
Yield Makes 12 to 16 servings
Present this cake whole or sliced with compote spooned evenly over the top. When cutting cheesecake, always use a sharp, thin-bladed knife dipped in hot water. Using a clean blade makes for the neatest slices.

Ingredients

  • 2 cups crushed chocolate wafers (about 35 wafers)
  • 1 cup plus 2 tablespoons sugar, divided
  • 5 tablespoons butter, melted and cooled
  • 16 ounces white chocolate, chopped
  • 1/2 cup whipping cream
  • 3 (8-ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 6 large eggs, at room temperature*
  • Cranberry Currant Compote

How to Make It

  1. Preheat oven to 350°. Combine crushed chocolate wafers, 2 tablespoons sugar, and 5 tablespoons melted butter in a medium bowl. Press crumb mixture onto bottom and 1 inch up sides of a 10 1/2-inch springform pan, making sure crumbs are evenly distributed. Bake at 350° for 8 to 10 minutes. Let cool on wire rack.

  2. Stir together white chocolate and cream in a heavy saucepan over low heat until smooth. Remove from heat.

  3. Beat cream cheese, 1/2 cup butter, salt, and remaining 1 cup sugar in a large bowl at medium speed with an electric mixer until blended, stopping to scrape down sides. Add vanilla, beating until blended. Reduce speed to low, and add eggs, 2 at a time, beating just until blended and stopping to scrape down sides after each addition. (Do not overbeat.) Gradually add white chocolate mixture, beating just until blended. Pour mixture into springform pan; place springform pan on baking sheet.

  4. Bake at 350° for 20 minutes. Reduce oven temperature to 300°, and bake 20 more minutes. Reduce oven temperature to 250°, and bake 20 more minutes. Reduce oven temperature to 200°, and bake 30 to 40 minutes or until cake is set around sides and almost set in center.

  5. Remove to a wire rack; run sharp knife around edge of pan to loosen. (This will help prevent cracking as cake cools.) Let cool completely. Cover with plastic wrap, and chill for 6 hours or up to 2 days. Serve with Cranberry Currant Compote.

  6. *Remove eggs from refrigerator, and place in a bowl for 30 minutes.

  7. Note: For testing purposes, we used Nabisco Famous Chocolate Wafers for chocolate wafer cookies.