White Chocolate Cheesecake with Cranberry Currant Compote

Photo by Charles E. Walton IV
Ingredients
- 3 (8-ounce) packages cream cheese, softened
- 5 tablespoons butter, melted and cooled
- Cranberry Currant Compote
- ½ cup butter, softened
- ½ teaspoon salt
- ½ cup whipping cream
- ½ cup butter, softened
- + 26 more ingredients
-
- 6 large eggs, at room temperature*
- ½ cup butter, softened
- 5 tablespoons butter, melted and cooled
- 1 cup plus 2 tablespoons sugar, divided
- Cranberry Currant Compote
- 1 cup plus 2 tablespoons sugar, divided
- ½ cup whipping cream
- 3 (8-ounce) packages cream cheese, softened
- 5 tablespoons butter, melted and cooled
- 2 cups crushed chocolate wafers (about 35 wafers)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 16 ounces white chocolate, chopped
- 6 large eggs, at room temperature*
- 2 cups crushed chocolate wafers (about 35 wafers)
- 6 large eggs, at room temperature*
- ½ cup whipping cream
- 16 ounces white chocolate, chopped
- Cranberry Currant Compote
- 1 teaspoon vanilla extract
- 16 ounces white chocolate, chopped
- 1 cup plus 2 tablespoons sugar, divided
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 (8-ounce) packages cream cheese, softened
- 2 cups crushed chocolate wafers (about 35 wafers)
1. Preheat oven to 350°. Combine crushed chocolate wafers, 2 tablespoons sugar, and 5 tablespoons melted butter in a medium bowl. Press crumb mixture onto bottom and 1 inch up sides of a 10 1/2-inch springform pan, making sure crumbs are evenly distributed. Bake at 350° for 8 to 10 minutes. Let c...
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