White Chocolate Cranberry Cheesecake

This cake really looks yummilicious!

Ingredients:

• 1-1/4 cups Oreo Chocolate Cookie Crumbs
• 1/4 cup (1/2 stick) butter, melted
• 3 pkg. (8 oz. each) Cream Cheese, softened
• 3/4 cup sugar
• 3 eggs
• 4 squares BAKER’S Premium White Baking Chocolate, melted
• 1/2 cup sweetened dried cranberries
• 1 tsp. grated orange peel

Steps:

Mix crumbs and butter. Press firmly onto bottom of 9-in. springform pan.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing just until blended after each addition. Stir in white chocolate, cranberries and orange peel; pour over crust.

Bake at 350°F for 45 to 50 min. or until center is almost set if using a silver springform pan (Or, bake at 325°F for 45 to 50 min. if using a dark nonstick springform pan.) Cool completely. Refrigerate 3 hours or overnight.

Garnish with thawed COOL WHIP Whipped Topping, orange slices, additional dried cranberries and additional grated white chocolate, if desired.

From:http://www.thatsmyhome.com/cheesecake/white-chocolate-cranberry-cheesecake.htm

Conversion Table: http://www.thatsmyhome.com/recipes/conversion.htm

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Baking the Perfect Cheesecake!

I usually bake my cheesecakes 1 1/4 hours or until edges are light brown and center is almost set. I then turn the oven off and let cheesecake stand in oven, with door ajar, 30 minutes or until center is completely set. Then remove from oven and cool completely on a wire rack.

• It is important to use room temperature ingredients, such as the cream cheese and eggs.HINT: To bring cream cheese to room temperature, quickly, place completely unwrapped package(s) in a microwaveable bowl. Microwave on HIGH for 30 to 45 seconds or until slightly softened. NOTE: Do nor let the cream cheese melt or get warm. Refrigerate if it does.
• When mixing the ingredients together, beat at medium speed just until smooth. If you over beat or mix at high speeds, it can cause cracks to form in the cheesecake as it bakes.
• Cheesecakes are egg based, and they need low heat. Position baking rack in center of oven and place cheesecake in center of middle oven rack. Place a shallow pan full of water on the lower rack in the oven. The water will also help minimize cracking in the top of the cheesecake.
• Do not open the oven door during the first 30 minutes of baking. Drafts can cause a cheesecake to fall or crack.
• Let the cheesecake “rest” after baking. Unless other directions are specified in the recipe, when the cheesecake is done, turn off the oven and open the door.
• Do not jar the cheesecake while it is baking or cooling.
• Expect a slight shrinkage as it cools. If there is great shrinkage, you have baked it at too high a heat.
• The cheesecake is done when center is almost set, but jiggles slightly when gently shaken.
• Cool completely before refrigerating. Chilling a warm cheesecake will trap condensation in the cake and make it soggy.
• Cheesecakes always need to be well chilled before serving, preferably 12 to 24 hours before cutting (the cheesecake will solidify to a perfect consistency during this time).
• Slide a small knife around edges of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate.

You can even cut a piece of parchment paper (the same size as the bottom of your springform pan) and place on the bottom of the pan.