Primal White Chocolate Cranberry Cheesecake

Primal White Chocolate Cranberry Cheesecake

Primal White Chocolate Cranberry Cheesecake

Amy One comment
Cakes and Breads Sweet Treats

Wow did this one go quick! I made this pri­mal white choco­late cran­ber­ry cheese­cake for my family’s thanks­giv­ing feast and it was one of my favorite cheese­cakes I’ve made, and the fam­i­ly was delight­ed too. The crust and fill­ing were pret­ty close to my stan­dard recipes, but the sweet and tart cran­ber­ry com­pote just per­fect­ly com­pli­ment­ed the creamy heav­en­ly cheese­cake. The appear­ance is sim­ple yet full of hol­i­day cheer with the bright red berries in con­trast to the snowy white choco­late shav­ings and creamy white fill­ing. This is sure to be a crowd pleas­er this hol­i­day sea­son.

Primal White Chocolate Cranberry Cheesecake

 

White Choco­late Cran­ber­ry Cheese­cake (Adapt­ed from Food Net­work Mag­a­zine) (Dif­fi­cul­ty-Inter­me­di­ate; Serves 10–12)

For the crust:

  • 1 c raw pecans, fine­ly ground
  • 1 c raw wal­nuts, fine­ly ground
  • 1/4 c hon­ey
  • 1/4 tsp salt
  • 1/2 tsp cin­na­mon
  • 3 Tbsp unsalt­ed grass-fed but­ter, melt­ed

For the fill­ing:

  • 4 oz white choco­late, chopped, plus shaved choco­late for top­ping
  • 3 8-oz pack­ages cream cheese, at room tem­per­a­ture
  • 1 c sour cream or greek yogurt
  • 1/4 c pure maple syrup
  • 1/4 c hon­ey
  • 4 large organ­ic cage-free eggs, at room tem­per­a­ture
  • 2 Tbsp arrow­root pow­der
  • 1 tsp vanil­la extract
  • 1 tsp orange zest
  • 1/4 tsp of salt

For the com­pote:

  • 1 lb organ­ic cran­ber­ries (thawed and drained if frozen)
  • 2 Tbsp hon­ey
  • 1–2 Tbsp pure maple syrup
  • 1–2 tsp grat­ed orange zest
  • juice from 1 orange

Make the crust: Set racks in the low­er third and mid­dle of the oven; pre­heat to 350°F. Wrap a spring­form pan in a dou­ble lay­er of alu­minum foil. Mix the ground pecans, wal­nuts, hon­ey, cin­na­mon and salt in a bowl. Add the melt­ed but­ter and mix until com­bined. Press into the bot­tom and 1 inch up the side of a 9-inch spring­form pan. Bake for 15 min­utes, or until gold­en brown.

Pecan and Walnut Primal Crust

Make the fill­ing: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white choco­late in a medi­um heat­proof bowl and set over the pot (do not let the bowl touch the water); stir until melt­ed, about 4 min­utes. Remove the bowl from the pot and set aside.

Beat the cream cheese, sour cream, hon­ey and maple syrup in a large bowl with a mix­er on medi­um-high speed until light and fluffy, about 7 min­utes. Beat in the eggs, one at a time, then add the arrow root pow­der and beat 2 min­utes. Beat in the melt­ed white choco­late, orange zest, vanil­la and salt until com­bined.

Fill a roast­ing pan halfway with water and set on the low­er oven rack. Pour the fill­ing into the pre­pared crust and set on the mid­dle oven rack. Bake until the edge is set but the cen­ter still jig­gles slight­ly, 1 hour, 10 min­utes. Turn off the oven and let the cheese­cake sit in the oven, with the door propped open with a wood­en spoon, for 1 hour. Trans­fer to a rack to cool com­plete­ly. Cov­er and refrig­er­ate 8 hours or overnight.

Primal Cheesecake

Make the com­pote: Com­bine the hon­ey, syrup, orange zest and juice in a medi­um saucepan. Bring to a boil, stir­ring, then reduce the heat to medi­um low and sim­mer until thick enough to coat the back of a spoon, about 10 min­utes.

Orange zest, juice and honey liven up our cranberry compote

Add the cran­ber­ries to the saucepan. Cook, stir­ring, until they begin to burst, about 7 min­utes. Trans­fer the com­pote to a bowl and refrig­er­ate until com­plete­ly cool.

beautiful fresh cranberries

Cranberry compote for Primal cheesecake IMAG2114-1

Before serv­ing, run a hot knife around the edge of the cheese­cake, then remove the spring­form ring. Top with the cran­ber­ry com­pote and shaved white choco­late.

Primal White Chocolate Cranberry Cheesecake

Read more at: http://​www​.food​net​work​.com/​r​e​c​i​p​e​s​/​f​o​o​d​-​n​e​t​w​o​r​k​-​k​i​t​c​h​e​n​s​/​w​h​i​t​e​-​c​h​o​c​o​l​a​t​e​-​c​r​a​n​b​e​r​r​y​-​c​h​e​e​s​e​c​a​k​e​-​r​e​c​i​p​e​/​i​n​d​e​x​.​h​t​m​l​?​o​c​=​l​i​n​k​b​ack

 

Pri­mal White Choco­late Cran­ber­ry Cheese­cake
 
Prep time
Cook time
Total time
 
Serves: 10–12
Ingre­di­ents
  • 1 c raw pecans, fine­ly ground
  • 1 c raw wal­nuts, fine­ly ground
  • ¼ c hon­ey
  • ¼ tsp salt
  • ½ tsp cin­na­mon
  • 3 Tbsp unsalt­ed grass-fed but­ter, melt­ed
  • 4 oz white choco­late, chopped, plus shaved choco­late for top­ping
  • 3 8-oz pack­ages cream cheese, at room tem­per­a­ture
  • 1 c sour cream or greek yogurt
  • ¼ c pure maple syrup
  • ¼ c hon­ey
  • 4 large organ­ic cage-free eggs, at room tem­per­a­ture
  • 2 Tbsp arrow­root pow­der
  • 1 tsp vanil­la extract
  • 1 tsp orange zest
  • ¼ tsp of salt
  • 1 lb organ­ic cran­ber­ries (thawed and drained if frozen)
  • 2 Tbsp hon­ey
  • 1–2 Tbsp pure maple syrup
  • 1–2 tsp grat­ed orange zest
  • juice from 1 orange
Instruc­tions
  1. Make the crust: Set racks in the low­er third and mid­dle of the oven; pre­heat to 350°F. Wrap a spring­form pan in a dou­ble lay­er of alu­minum foil. Mix the ground pecans, wal­nuts, hon­ey, cin­na­mon and salt in a bowl. Add the melt­ed but­ter and mix until com­bined. Press into the bot­tom and 1 inch up the side of a 9-inch spring­form pan. Bake for 15 min­utes, or until gold­en brown.
  2. Make the fill­ing: Bring 1 inch of water to a boil in a small pot; remove from the heat. Put the white choco­late in a medi­um heat­proof bowl and set over the pot (do not let the bowl touch the water); stir until melt­ed, about 4 min­utes. Remove the bowl from the pot and set aside.
  3. Beat the cream cheese, sour cream, hon­ey and maple syrup in a large bowl with a mix­er on medi­um-high speed until light and fluffy, about 7 min­utes. Beat in the eggs, one at a time, then add the arrow root pow­der and beat 2 min­utes. Beat in the melt­ed white choco­late, orange zest, vanil­la and salt until com­bined.
  4. Fill a roast­ing pan halfway with water and set on the low­er oven rack. Pour the fill­ing into the pre­pared crust and set on the mid­dle oven rack. Bake until the edge is set but the cen­ter still jig­gles slight­ly, 1 hour, 10 min­utes.
  5. Turn off the oven and let the cheese­cake sit in the oven, with the door propped open with a wood­en spoon, for 1 hour. Trans­fer to a rack to cool com­plete­ly. Cov­er and refrig­er­ate 8 hours or overnight.
  6. Make the com­pote: Com­bine the hon­ey, syrup, orange zest and juice in a medi­um saucepan. Bring to a boil, stir­ring, then reduce the heat to medi­um low and sim­mer until thick enough to coat the back of a spoon, about 10 min­utes.
  7. Add the cran­ber­ries to the saucepan. Cook, stir­ring, until they begin to burst, about 7 min­utes. Trans­fer the com­pote to a bowl and refrig­er­ate until com­plete­ly cool.
  8. Before serv­ing, run a hot knife around the edge of the cheese­cake, then remove the spring­form ring. Top with the cran­ber­ry com­pote and shaved white choco­late.

1 Comment

Bri­an Gates

December 5, 2013 at 3:42 pm

Wow this was the per­fect way to fin­ish up thanks­giv­ing din­ner!

 Reply

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