Cranberry and White Chocolate Cheesecake

Ingredients:

For the Crust:
150g Graham Cracker (or Digestive Biscuit) Crumbs
2 tbsp butter, melted
60g White chocolate, chopped

For the Filling:
120g White chocolate, chopped
480g cream cheese
150g Sugar
3 eggs
2 tsp vanilla extract
1 pinch salt
720ml sour cream

For the Glaze:
300g cranberries
70g sugar
1 tsp cornflour (cornstarch)
grated white chocolate, to garnish (if desired)

Method:

Begin with the crust. Combine the biscuit (cookie) crumbs and butter in a bowl and stir until well moistened. Add the chocolate then press the mixture into the base of a greased 22cm diameter springform cake tin. Centre the tin on a 50 X 35cm piece of foil. Press this up tightly around side of pan then transfer to an oven pre-heated to 160°C and bake for 8 minutes. Remove from the oven and set aside to cool on a wire rack.

For the filling: Melt the chocolate in the top of a bain-marie (double boiler) then take off the heat and set aside to cool. Meanwhile, beat the cream cheese in a large bowl until soft then gradually add the sugar, beating until smooth. Continue beating for 3 minutes, or until the mixture is fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now add the vanilla, chocolate and salt and beat to thoroughly combine. Finally whisk in the cream then pour onto the prepared crust. Set the cake in a large roasting tin and add enough hot water to come 2.5cm up the sides of the pan. Transfer to an oven pre-heated to 160°C and bake for 75 minutes, or until the edge of the filling is set but the centre is still slightly jiggly. Turn the oven off and allow the cheesecake to cool naturally (with the oven door closed) for 1 hour. Remove the cake from the pan and take off the foil covering then set aside on a wire rack to cool to room temperature. Once cold, cover with clingfilm (plastic wrap) and chill in the refrigerator over night.

The following day, prepare the glaze. Combine the cranberries and 60ml water in a saucepan. Partially cover then bring the mixture just to a boil. Stir in the sugar then return to a boil and cook for 2 minutes, or until the sugar has all dissolved (but the berries have not yet 'popped'. Drain, reserving both the juice and berries in separate bowls. Remove the cake from its tin then set on a serving plate. Return the cranberry juice to a saucepan and whisk in the cornflour until smooth. Cook, whisking constantly, until the sauce thickens and comes to a boil. Take off the heat and allow to cool slightly. Spoon the berries around the edge of the cake then spoon the thickened glaze over the top. Refrigerate for 1 hour, or until set). Garnish with grated chocolate and serve.