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Ingredients
- 4 ounce White chocolate, minced
- 2 pkt 8-ounce cream cheese
- 3/4 c. Sugar
- 3 x Large eggs
- 2 tsp Vanilla pn Salt
- 3 c. Lowfat sour cream
- 1 c. Graham cracker crumbs
- 2 Tbsp. Butter, melted
- 2 ounce White chocolate, minced
- 2 c. Cranberries
- 1/3 c. Sugar
- 1 tsp Cornstarch Grated white chocolate for Garnish if you like
Directions
- Crust: Stir crumbs with butter till well moistened; stir in chocolate.
- Press into the bottom of a greased 9-inch springform pan. Centre pan on a 20 X 14 inch piece of foil; press up tightly around side of pan. Bake in 325F oven for 8 min. Let cold on a rack.
- Cake: In a double boiler heat chocolate. Let cold. In a large bowl, beat cream cheese till softened. Gradually beat in sugar; beat for 3 min or possibly till fluffy. On low speed, beat in Large eggs, one at a time, beating well after each addition. Stir in vanilla, chocolate and salt; stir in lowfat sour cream.
- Pour onto crust.
- Set cake pan onto a larger shallow pan; pour in sufficient warm water to come 1 inch up the side. Bake at 325F for 1 1/4 hrs or possibly till the edge is set but centre still jiggles slightly. Turn oven off; let cold in oven for 1 hour. Remove from larger pan and remove foil; let cold on a rack. Cover and chill over night.
- Glaze: In saucepan cook cranberries and 1/4 c. water, partially covered, just till boiling. Stir in sugar and return to a boil; cook for 2 min or possibly till sugar is dissolved but berries have not popped. Drain, reserving juice and berries seperately.
- Remove cake from pan; place on cake plate. Return juice to saucepan; blend in cornstarch. Cook, whisking, till boiling and thickened; let cold slightly. Spoon berries around edge of the cake. Spoon glaze over top.
- Chill for 1 hour or possibly till set. Garnish with chocolate gratings.
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