Spoon the cranberry sauce into a small bowl, break it up with spoon, add 1 teaspoon of cornstarch, stir until smooth set aside.PLACE THE SPRINGFORM PAN BACK INTO SHALLOW BAKING PAN! The oven should still be set to 350° from the crust.Leave the crust in the pan and place on a wire rack to cool leave the oven on while you prepare the cheesecake batter.įor the White Chocolate Cranberry Cheesecake Filling:.Bake 10 minutes or until gently touched in the center the cake springs back.Gently spread the batter over the bottom of the pan place in a large shallow baking pan.Gently fold the ginger and cranberries into the bake batter.Fold one third of the egg whites into the batter, then the remaining whites.Gradually add the remaining brown sugar and continue beating until stiff peaks form (the peaks will stand up).Add the egg whites and cream of tarter to the mixing bowl beat on high until frothy.Even a little fat can cause the egg whites not to whip. TIP: Make sure all traces of fat is gone. Add the flour mixture to the batter, blend just until combined blend in the melted butter.Beat an additional 3 minutes or until the yolks become thick yellow ribbons.Beat the egg yolks on high (about 3 minutes) slowly add 2 tablespoons brown sugar and the vanilla.In a small bowl sift together the flour, baking powder and salt set aside.Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.Spray a 9-inch springform pan with non stick cooking spray.MAKE SURE YOU ARE IN LANDSCAPE MODE TO PRINT.ĬRANBERRY BLISS OATMEAL COOKIES 2. TO PRINT CLICK HERE-> HOW TO SLICE A CHEESECAKE INTO 16 PIECES
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HERE IS A DIAGRAM SHOWING YOU HOW TO GET 16 SLICES OUT OF A CHEESECAKE. Use a sharp knife to swirl the cheesecake.Īdd toppings: Butter Frosting, dried cranberries and a white chocolate drizzle. Whip the egg white until stiff peaks form.įold dried cranberries and crystallized ginger into the crust batter.Īdd dollops of the cranberry sauce and push down into the cheesecake filling. Whip the egg yolks until thick and creamy set aside. HERE’S HOW I MADE THIS JAW DROPPING CREATION. This cheesecake is a holiday on a plate and incredibly moist! Okay, I’m sure I’ve got you hooked by now and I haven’t even shared with you the toppings! Butter frosting, cranberries and white chocolate or my! The filling is made with white chocolate and whole berry cranberry sauce. Makes 16 bars.Cranberry Bliss Cheesecake | Dazzle your guests with a delicious Holiday Cheesecake and transform your favorite Holiday Starbucks Cranberry Bliss Bars into a dessert that everyone will be talking about! Unlike most cheesecake crusts this one starts with a brown sugar ginger sponge cake. Slice each of those rectangles diagonally creating 16 triangular slices. Slice the cake across the width three times making a total of eight rectangular slices. Drizzle icing over the cranberries in a sweeping motion or use a pastry bag with a fine tip to drizzle frosting across the top of the cake.Īllow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle. Whisk together 1/2 cup powdered sugar, 1 tablespoon milk, and shortening. Sprinkle 1/4 cup of diced cranberries over the frosting on the cake. When the cake has cooled, use a spatula to spread frosting over the top of the cake. Make frosting by combining softened cream cheese, 3 cups powdered sugar, lemon juice and vanilla extract in a medium bowl with an electric mixer until smooth. Bake for 35 to 40 minutes or until cake is light brown on the edges. Use a spatula to spread the batter evenly across the pan. Pour batter into a well greased 9x13 baking pan. Mix 3/4 cup diced dried cranberries and white chocolate into the batter by hand. Add eggs, vanilla, ginger and salt and beat well. Make cake by beating butter and brown sugar together with an electric mixer until smooth.
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