3/4 cup sugar
1/2 cup water or orange juice
3 cups fresh or frozen cranberries
2 tsp vanilla extract
1 cup vanilla wafer, Speculaas or
2 tsp sugar
3 Tbsp melted butter
2 - 8 oz pkg cream cheese, warmed
8 oz white chocolate (about 1 1/4 cup if using chips)
1/2 cup heavy cream
2/3 cup sugar
1 tsp vanilla
1 egg yolk
White chocolate shavings
Silver dragée balls, for sparkle (optional)
Make the cranberry compote:
Pour the water or orange juice, sugar and cranberries in the Instant Pot. Stir to dissolve the sugar. Close the pot and set the valve to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 2 minutes. When it beeps that it's done, leave it for 15 minutes natural release.
Flip the valve to Venting for a quick release and when the pin drops, press Cancel and open the pot. Stir in the vanilla bean paste or vanilla extract. Transfer this to a bowl to cool while you make the cheesecake. Wash and dry the Instant Pot.
Warm the cream cheese:
Put the cold cream cheese (still in its wrapper) in a ziplock bag, but don't seal it. Push it into a sink or bowl of hot tap water to force the air out and then seal the ziplock bag. Weight it down with a plate and let it warm for 15 minutes or so. This makes it MUCH easier to blend the filling.
Make the crust:
Spray the cheesecake pan with baking spray. Mix the crust ingredients with a fork and gently press it into the bottom of a 7” cheesecake pan. Don't cram it down or it will be hard to slice and serve. Put it in the freezer while you make the filling.
Make the white chocolate ganache:
Heat the heavy cream in the microwave until piping hot and then pour over the white chocolate and stir. Let it sit for a couple of minutes to melt and whisk until smooth.
Make the cheesecake:
Beat the warm cream cheese with the sugar and vanilla until completely smooth. Add the melted white chocolate/cream mixture until combined. Add the eggs and yolk and blend just until incorporated. Do not over mix once the eggs are in.
Pour half the cream cheese filling into the crust. Spoon a few tablespoons of the cranberry compote over this and then cover with the remaining filling. Drag a spoon through the batter just a little to create a marbled effect, if desired. (It's nice just left as layers, too.)
Put 1 cup of water and the trivet in the Instant Pot. If you like, you can loosely cover the pan with tin foil or a silicone lid but it's not necessary. Put the cheesecake on the trivet and close the pot. Make sure the valve is set to Sealing and press Pressure Cook (or Manual). Use the + or - button to get to 30 minutes for a 7” cheesecake. Other pan sizes and filling amounts here:
PAN SIZE AND COOK TIMES:
6-inch pan --- 33 minutes
7-inch pan --- 30 minutes
8-inch pan --- 27 minutes
For 1 1/2 times the recipe:
8-inch pan --- 31 minutes
For 2 times the recipe:
8-inch pan --- 35 minutes
When it beeps that it's done, leave it for a 15-minute natural release, then flip the valve to Venting for a quick release and when the pin drops, press Cancel and open the pot. If there is some condensation on the surface, gently blot it off with a paper towel.
Allow the cheesecake to cool on the counter for an hour or so, then mound the remaining cranberry compote on top, cover and refrigerate for at least 4 hours.
To serve, shave some white chocolate curls on top and sprinkle with some silver dragée (those little silver candy cake decorating balls) if desired.
This one is a real show stopper. I hope your family and friends love it.