This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2021-1-11-9-28-30


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Cranberry White Chocolate Cheesecake

From the Kitchen of The Endless Meal,
2021-01-11
Mini cheesecakes with a cranberry jelly.
Prep Time:
 10 minutes

Cook Time:
 25 minutes

Categories:
 American
 Dessert
 Veggie

Yields:
 8


Ingredients

2cups cranberries,
3/4cup sugar,
1/4cup water,
1tsp vanilla,
3oz white chocolate,
1/4cup half and half cream,
1package cream cheese, (8 oz)
1/3cup sugar,
1/2cup sour cream,
2 eggs,
1tsp vanilla,

Equipment

  • Food processor
  • 2 sauce pans
  • 8 1/2 cup canning jars (jelly)

Directions

  1. Preheat oven to 375 degrees. Place 8 1/2 cup canning in a baking dish with high sides.
  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.
  3. Once the cranberry jam is cooled, divide it between the canning jars (keep some in reserve to add on top of the cheesecake).
  4. Place the white chocolate and cream in a small saucepan over medium heat. Let the chocolate melt then whisk to combine.
  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.
  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.
  7. Add cranberry jelly to top of the cheesecake in the jars.