Ingredients:
Crust
2 packages of chocolate graham cookie, finely grounded (3 packages total in a box usually)
½ cup of hazelnut (finely grounded)
3-4 Tbsp butter
Cheesecake filling
4 (8 ounces each) package of cream cheese
4 large eggs
3 Tbsp of sour cream
1 tsp vanilla extract
1 tsp of orange zest (around ½ orange)
¼ tsp salt
1 ½ cup sugar
2 Tbsp flour
White chocolate mousse
1 cup whip cream (1 small box is barely just enough for 2 cakes)
¼ cup white chocolate chips (melted with 2 tsp milk or cream, microwave for 20 second intervals to melt)
2 tsp gelatin (melted in 1-2 Tbsp warm water)
Cranberry topping
1 bag fresh cranberries
orange juice (from ½ orange)
orange zest
2 Tbsp Grand Marnier
4 Tbsp sugar (or more … to taste)
½ cup white chocolate (for shavings)
Method:
Crust: Mix graham cookies, grounded hazelnut and butter. (add enough butter until the mixture is slightly moist and can hold together when pressed) Pressed mixture on the bottom and sides of a springform pan. (2 inches up the sides) wrap foil on the outside of cake pan (to make sure water doesn’t get in from the water bath)
Filling: Preheat over to 350F.Beat cream cheese until fluffy, add sugar, flour, salt, orange zest, vanilla extract and mix until incorporate. Add eggs one at a time and mix until incorporate. Mix in sour cream, taste and adjust taste with more sugar or sour cream or orange zest to get a tangy sweet flavor. Pour mixture into prepared pans and bake in water bath for 1 hr 20 min at 350F. Cool completely (couple hours). Meanwhile prepare cranberry topping and white chocolate mousse & chocolate shavings
Cranberry topping: Boil orange juice, Grand Marnier until most of the alcohol from the Grand Marnier is gone. Add ½ bag of cranberries and sugar and cook until it starts to pop but still hold shape (around 5 minute). Add orange zest and rest of cranberries. Cook for 1-2 minutes more (not too long). If need, add cornstarch water mixture to thicken. Cool completely (couple hours)
White chocolate mousse: Whipped cream until soft peak, add in gelatin mixture and mix slightly until incorporated. Fold in melted & cooled white chocolate mixture. Pipe/spread on top of cooled cheesecake. Top with cranberry topping and pipe additional mousse on the outside ring of the cake. Decorate with white chocolate shavings (melt white chocolate on marble and use a metal spatula to scrap off curls)
