White Chocolate Cheesecake

A winter favourite, easy to make cheese cake tart that takes less than 40 minutes! 

Tips to make perfect creamy cheesecake:

1.Use room temperature cream cheese – make sure it is not cold. Beat it well before you beat in sugar and then mix it well with the sugar until it is smooth and glossy before beating in any other liquid like eggs. The sugar crystals will help break down the cheese to a smooth consistency, and if it is not smooth by this point, then it will be very difficult to remove any lumps after eggs or other liquid is added.

2.Use sour cream – this helps to lighten it up a bit so it is extra creamy!

3.Bake at a low temperature to prevent cracking and keep it silky smooth.

INGREDIENTS

FOR THE CRANBERRY FILLING:

• 8 ounces (226g) cranberries
• 6 tablespoons (75g) granulated sugar
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1/2 cup water

FOR THE CRUST AND CRUMB TOPPING:

• 1 1/4 cups (150g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes

FOR THE CHEESECAKE:

• 8 ounces (226g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

INSTRUCTIONS

TO MAKE THE CRANBERRY FILLING:

1. Combine the cranberries, sugar, zest, juice and water in a heavy saucepan. Bring to a boil over medium-high heat.
2. Decrease the heat to medium-low and simmer for 10 minutes or until the cranberries are soft. Set aside to cool.

TO MAKE THE CRUST:

Preheat oven to  175° C (350°F)

1. Whisk together the flour, sugar, baking powder and salt. Add the butter and mix with a pastry blender or a fork until the mixture is crumbly and holds together when pinched. Set aside 1/2 cup of the mixture.
2. Transfer the remaining crust mixture to a 22 cm /9-inch pie or tart pan. Press the crust firmly and evenly into the pan. Bake for 10 minutes. Then, set aside to cool slightly.

TO MAKE THE CHEESECAKE FILLING:

1. Place the cream cheese and sugar in a large mixing bowl. Using an electric mixer on medium speed, beat until light and fluffy. Add the egg and vanilla, and mix until combined and smooth. Pour the cheesecake filling over the slightly cooled crust. Spread evenly.
2. Drop the cranberry mixture by teaspoonfuls over the cheesecake filling, leaving about 1/2-inch border around the edges.
3. Crumble the remaining crust mixture over the top of the cranberries.
4. Bake 30 to 35 minutes, or until the edges are golden brown and the cheesecake filling is set.
5. Cover and refrigerate for at least 2 hours before serving. Keep refrigerated.

 Enjoy!