White Chocolate Cheesecake with Cranberry Currant Compote

White Chocolate Cheesecake with Cranberry Currant Compote
Photo by Charles E. Walton IV

Ingredients

  • 6 large eggs, at room temperature*
  • ½ cup whipping cream
  • 1 teaspoon vanilla extract
  • 16 ounces white chocolate, chopped
  • ½ cup whipping cream
  • 1 cup plus 2 tablespoons sugar, divided
  • ½ cup whipping cream
  • + 26 more ingredients
    • ½ teaspoon salt
    • ½ cup butter, softened
    • 1 teaspoon vanilla extract
    • 5 tablespoons butter, melted and cooled
    • 3 (8-ounce) packages cream cheese, softened
    • 16 ounces white chocolate, chopped
    • ½ cup butter, softened
    • ½ teaspoon salt
    • 1 cup plus 2 tablespoons sugar, divided
    • 3 (8-ounce) packages cream cheese, softened
    • 1 teaspoon vanilla extract
    • 6 large eggs, at room temperature*
    • Cranberry Currant Compote
    • 6 large eggs, at room temperature*
    • Cranberry Currant Compote
    • 16 ounces white chocolate, chopped
    • ½ cup butter, softened
    • 5 tablespoons butter, melted and cooled
    • 2 cups crushed chocolate wafers (about 35 wafers)
    • 2 cups crushed chocolate wafers (about 35 wafers)
    • 5 tablespoons butter, melted and cooled
    • 1 cup plus 2 tablespoons sugar, divided
    • 2 cups crushed chocolate wafers (about 35 wafers)
    • 3 (8-ounce) packages cream cheese, softened
    • ½ teaspoon salt
    • Cranberry Currant Compote

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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