Believe it or not, I’m already in the holiday spirit. Basically, if your local Macy’s Department Store were a person, that person would be me.
It may be a little too early to start thinking of Christmas, but I think that anything decorated with these sugared cranberries would be delightful not only for Thanksgiving, but Christmas too. They’re such a beautiful rich red tone, kissed with a light frost of sugar. And they’re SO easy to make.
In addition to the sugared cranberry garnish used in this recipe, I used a beautiful and tasty fresh cranberry curd to top the cheesecake. And I have a funny story about this cranberry curd recipe.
Well, it’s funny depending on who you are in the story… The curd recipe is from Nigella Lawson’s book “How to be a Domestic Goddess,” which I do not own, but still was able to utilize the recipe due to the wonders of the internet. My husband used to watch Nigella Lawson’s show when he was a younger, single guy because she’s easy on the eyes. He made the mistake of telling me an old story about his brother trying to take the television from him at their parent’s house to watch sports, accusing him of only watching her show because he thought she was “hot.” Anyway, it was a mistake of him to tell me this because I can get crazy jealous at times. I completely admit it.
Well, it’s funny depending on who you are in the story… The curd recipe is from Nigella Lawson’s book “How to be a Domestic Goddess,” which I do not own, but still was able to utilize the recipe due to the wonders of the internet. My husband used to watch Nigella Lawson’s show when he was a younger, single guy because she’s easy on the eyes. He made the mistake of telling me an old story about his brother trying to take the television from him at their parent’s house to watch sports, accusing him of only watching her show because he thought she was “hot.” Anyway, it was a mistake of him to tell me this because I can get crazy jealous at times. I completely admit it.
Case in point- directly proceeding his re-telling of this story, I set about to point out every Nigella Lawson cookbook we saw at bookstore (accompanied by a glare that said “what do you think about this? You better not want to look at it!), told him about every Nigella Lawson interview I heard on NPR, and glared at him when he nervously informed me that Nigella Lawson was a guest star on Top Chef Masters a few seasons ago (Mr. Pixie Crust works for the company that composes the music for the Top Chef series). I know, I know…I realize I’m nuts. And he truly is the sweetest, most patient man.
Anyway, in true “me” fashion, I sheepishly told him that I was using her cranberry curd recipe for this cheesecake and he had a good time teasing me. He also asked if I was going to post a picture of her, so…
Anyway, in true “me” fashion, I sheepishly told him that I was using her cranberry curd recipe for this cheesecake and he had a good time teasing me. He also asked if I was going to post a picture of her, so…
And now onto the recipe...this particular dessert is a white chocolate cheesecake topped with cranberry curd and encased in a gingersnap crust.
For the White Chocolate Cheesecake:
Gingersnap Crust:
2 cups finely ground store bought gingersnap cookies (Trader Joe’s has a really good gluten free option, which I used)
1/2 stick unsalted butter, melted
Pre-heat oven to 330 degrees. Lightly butter the sides and bottom of a 9-inch spring form pan. After gingersnaps have been finely ground in food processor, process 2 cups of the crumbs with butter until incorporated and mixture is similar to wet sand. Press crumbs at the bottom of a 9-inch spring form pan. Set aside and begin making filling.
White Chocolate Cheesecake Filling (Adapted from Food Network)
4 (8 oz) blocks of cream cheese, softened
4 whole eggs
2 egg yolks
8 ounces good-quality white chocolate (I used Ghiradelli baking chips and it turned out great)
1/2 cup, plus 2 tbsp granulated sugar
1 tsp vanilla extract
½ tbsp sorghum flour*
½ tbsp potato starch*
**For non-gluten free readers, the original recipe calls for 2 tbsp AP flour, instead of sorghum flour/potato starch
· 1/2 pound fresh cranberries
· 1/2 cup, plus 1 tbsp water
· 3 1/2 tablespoons unsalted butter
· 3/4 cup, plus 1 tbsp sugar
· 3 large eggs
Combine water and cranberries in a small sauce pan. Cover and place over low heat until cranberries are softened and “popped.” Pour cranberry mixture in blender and puree. Once fully pureed, pour through a fine mesh sieve back into sauce pan (you will need to rinse it if there are chunks of cranberries leftover.” Add eggs, butter, and sugar to cranberry puree. Turn heat on low and stir continuously, watching carefully so that the eggs do not cook and “scramble.” Continue to heat and stir until mixture has thickened enough to coat back of spoon. Remove from heat and allow to cool on stovetop.
For the sugared cranberries (From Cooking Light Magazine):
2 cups water
2 cups granulated sugar
2 cups fresh cranberries
3/4 cup superfine sugar (you can make your own by processing regular sugar for a minute in a food processor)
Combine sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl. Place superfine sugar in a shallow dish (I used a glass pie plate). Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.
Combine sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight.
Drain cranberries in a colander over a bowl. Place superfine sugar in a shallow dish (I used a glass pie plate). Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry.
Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week.
For the Whipped Cream Topping:
2 cups heavy whipping cream
1/2 cup granulated sugar
Beat whipping cream using stand mixer fitted with whisk attachment. Once cream begins to thicken, slowly add sugar. Continue beating until whipping cream is fully thickened. Place whipping cream in pastry bag fitted with large star tip and decorate as desire.
To Assemble:
Tip: Make the cheesecake and cranberry curd the night before the cheesecake will be served. Allow the cranberries to steep overnight as well.
Allow cheesecake to cool and fully set for at least one hour after baking. Pour cranberry curd onto cheesecake, moving pan or spreading with offset spatula to create an even layer. Cover and refrigerate overnight.
The next morning, make the whipped cream topping and coat the cranberries in sugar.
The next morning, make the whipped cream topping and coat the cranberries in sugar.
Decorate the cheesecake by piping with whipped topping and finishing with groups of sugared cranberries placed on top to garnish.
Absolutely gorgeous (As Usual!!!) !!!!!
ReplyDeleteAlso, I have chosen you for the 'Liebster Award'! Check my Saturday post to grab your award! ;-}
Thank you so much!
ReplyDeleteI really appreciate the award too!!! :)