Our Recipes

Cranberry White Chocolate Cheesecake

American Dessert Veggie
  • PREP TIME
    10 minutes
  • COOK TIME
    25 minutes
  • SERVINGS
    8

Mini cheesecakes with a cranberry jelly.

Ingredients

Equipment

Directions

Step 1

Preheat oven to 375 degrees. Place 8 1/2 cup canning in a baking dish with high sides.

Step 2

Make the cranberry jam: Add cranberries, sugar, water and vanilla to a small pot over high heat. Bring to a boil then reduce the heat to medium. Simmer for 10 minutes and remove from heat.

Step 3

Once the cranberry jam is cooled, divide it between the canning jars (keep some in reserve to add on top of the cheesecake).

Step 4

Place the white chocolate and cream in a small saucepan over medium heat. Let the chocolate melt then whisk to combine.

Step 5

In the food processor, add cream cheese, sugar, sour cream, eggs, vanilla, and melted white chocolate. Mix for 5 minutes. Divide batter between all canning jars, leaving 1/4 inch gap at the top. Carefully pour water into the pan so that it reaches halfway up the sides of the canning jars.

Step 6

Bake in the oven for 25 minutes or until the cheesecakes are slightly puffed and the tops are dry and matte looking. Let cool for 1/2 hour.

Step 7

Add cranberry jelly to top of the cheesecake in the jars.