66 Nilla wafers, divided
2 1/4 cup sugar, divided
1/2 stick butter, melted
3 bricks cream cheese
1/2 cup sour cream
1 teaspoon vanilla extract
3 eggs
1 cup white chocolate chips, plus extra for garnish
4 cups (12oz bag) fresh/frozen cranberries
1/4 cup maple syrup
rosemary for garnish if desired
Prepare cranberry layer and garnish first
cranberry layer:
Combine 2 cups cranberries with 1/2 cup sugar and 1/8 cup water. Bring to a boil then lower and simmer for 15 minutes. Remove from heat and allow to cool.
cranberry garnish:
In a medium sauce pan, bring maple syrup and 1/4 cup water to a boil, lower heat and allow to simmer for 2 minutes then add in 2 cups cranberries. Cook cranberries for about 5-10 minutes. You want them to soften but still hold their shape. Remove from pan and dust half of them with sugar. Lay out on wax paper to dry.
cheesecake:
preheat oven to 350º. Finely crush 50 Nilla wafers and mix with 1/4 cup sugar and 1/2 stick butter. Press firmly into the bottom of a 9" springform pan. Press 16 whole Nilla wafers around outer edge of crust, gently pressing down to hold in place.
Spread cranberry layer out evenly over crust.
beat cream cheese and 1 cup sugar until smooth and creamy. add sour cream and vanilla, mix well. Add eggs 1 at a time mixing between each one. Add 1 cup white chocolate chips and pour over cranberry layer.
Place springform pan inside another pan. I use a 9" silicone pan. Then set that into a roasting pan. Fill roasting pan with water and bake the cheesecake for 50 minutes. Cool for 4 hours.
Garnish with rosemary, candied cranberries and more white chocolate chips.
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