Tis the season for testing cheesecakes worth of the Christmas table- this unique combo definitely fits the bill! It’s a perfect combo of tart, sweet, cool, and creamy.

She sure looks pretty going into the oven…

Baker’s note: don’t swirl too much before baking or you’ll end up with this slightly bloody looking crevice.

Cherry White Chocolate Cheesecake

Crust:

• 2 c. crushed shortbread (or Bischoff) cookies
• 5 T. butter, melted

Cherries:

• 2 c. frozen cherries, thawed and drained if possible
• 1/4 c. sugar
• 3 T. water, divided
• 1 T. cornstarch

Cheesecake:

• 8oz. (200g) white chocolate
• 24oz (600g) cream cheese
• 3/4 c. sugar
• 2 eggs + 1 egg yolk
• 2/3 c. sour cream (one small pot)
• 1/2 T. cornstarch
• 1 tsp. vanilla

1. Preheat oven to 350F.
2. Prepare a springform pan by greasing it then making a parchment circle for the bottom. Then, wrap the whole bottom with 3 layers of aluminum foil. Set aside.
3. In a food processor combine cookies to crumb, then melted butter.
4. Press mixture into the bottom of prepared springform pan and bake for 10 minutes. Set aside to cool.
5. Prepare the cherries- in a small pot over medium heat, add cherries, sugar, and 2 T. water. Stir frequently, mashing the cherries.
6. In a small bowl, add cornstarch and mix well with one T. water.
7. Stir cornstarch mixture into raspberry mixture and bring to a boil and cook until thick, about two minutes.
8. Strain through a mesh sieve and allow to cool. Keep cherries that are in strainer.
9. Melt white chocolat in a microwave bowl, stirring every 30 seconds until complete. Set aside to cool.
10. In a large mixing bowl, combine cream cheese and sugar until smooth and creamy.
11. Blend in eggs, one at a time.
12. Mix in cornstarch, vanilla, and sour cream.
13. Mix in the cooled white chocolate.
14. Pour half of cream cheese mixture into cooled crust.
15. Pour half of cherry sauce over the crust, swirling as you like.
16. Pour smashed up cherries over the sauce.
17. Carefully pour the remaining cream cheese mixture over the cherry layer.
18. Pour rest of the cherry sauce over the top.
19. Carefully swirl, making big loops and not messing with it too much.
20. Place cheese cake in a baking pan and fill half way up cheesecake with boiling water.
21. Bake for 10 minutes at 350F.
22. Do NOT open oven, but lower temperature to 300F. Bake 60-70 minutes, until center isn’t too jiggly.
23. Turn off oven and crack open oven door allowing cheesecake to cool 60 minutes.
24. Refrigerate overnight then serve.