White Chocolate Cheesecake with Gingersnap Crust and Cranberry Glaze
Recipe by Chef Tommy Thompson of the Golden Finch
4 c Ginger Snaps
1 stick Melted Butter
1 c White Chocolate
12 oz Cream Cheese
1 c Sour Cream
2 T water
1/2 t Unflavored Gelatin
Simple Syrup of equal parts water and granulated sugar
1 c Cranberries
Zest of 1 Lemon
Dash of Dark Rum
Blend gingersnaps in a food processor until crumbs are fine. In a mixing bowl, add from 1 stick of melted butter until crumbs are just sticking together.
Spray tart pan and form the crust, starting on the edges and filling in the bottom.
Bake for 5 minutes at 350 degrees.
Melt white chocolate in a double boiler, making sure the pan is dry before melting chocolate.
Melt gelatin in water.
Blend cream cheese, sour cream, chocolate, and gelatin in a food processor.
Fill crust and refrigerate for at least an hour to allow filling to set.
In a sauce pan, add water and sugar, bring to a boil then simmer.
Add cranberries, lemon zest, cloves, and rum.
Simmer 25 minutes or until glaze is slightly thinner than jelly.
Drizzle glaze over cheesecake once it has set, cut and serve.