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Blood Orange Ale and Cranberry Baked Brie

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Blood Orange Ale and Cranberry Baked Brie is the perfect appetizer to for any party that beer lovers will thank you for!

 

Later 2016.

Blood Orange Ale and Cranberry Baked Brie is the perfect appetizer to for any party that beer lovers will thank you for!

I’m keeping things short today and just popping in with a last minute easy appetizer to ring in the New Year. This Blood Orange Ale and Cranberry topped baked brie is easy and has very few ingredients.  You can make the cranberries and bake the brie at home, keep the cheese warm, and assemble at a party or serve at your own New Year’s Eve celebration.

Blood Orange Ale and Cranberry Baked Brie is the perfect appetizer to for any party that beer lovers will thank you for!

Blood Orange Ale and Cranberry Baked Brie is the perfect appetizer to for any party that beer lovers will thank you for!

Whatever you do this weekend to celebrate the end of 2016 and the promise of a new year, I wish you all a safe and Happy New Year.  Cheers!

Blood Orange Ale and Cranberry Baked Brie
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Blood Orange Ale and Cranberry Baked Brie

Ingredients

  • 12 fresh cranberries
  • 1/2 cup beer
  • 1 cup sugar
  • pinch of salt
  • 1 brie cheese wheel

Instructions

  1. Preheat oven to 350
  2. Combine cranberries, beer, sugar, and salt in a sauce pan
  3. Bring to a boil, reduce and simmer over medium low heat until thick and some of the berries burst - about 10 minutes
  4. Unwrap brie and transfer to a baking sheet or baking dish
  5. Bake at 350 about 15 minutes or until soft and melty
  6. Transfer brie to a serving dish and top with cranberry mixture
  7. Serve with bread, toasted baguette, and/or crackers

NOTES:

  1. I happened to find a 35.2 ounce/2.2 pound wheel of brie on sale for $14.99, so I went with it.  You can certainly use a smaller one, but you will only need about half of the beer/cranberry mixture.  If you want the same amount, just use two smaller brie wheels.
  2. To make things easier, you can bake the cheese in a baking dish that can also be used as a serving dish.  If you transfer the cheese, just use a large spatula and be careful not to let it fall or separate because it will be soft.
  3. I used Kind of a Big Deal Blood Orange Wit from Triple C brewing, but any orange flavored beer will work.  They cranberries don’t cook very long, but long enough to concentrate flavors, so keep that in mind when choosing a beer.  I wouldn’t recommend anything too hoppy.
  4. Out of all the serving options listed, I prefer a toasted baguette for the crunchy texture.
Blood Orange Ale and Cranberry Baked Brie

Blood Orange Ale and Cranberry Baked Brie

Mandarin IPA Cranberry Sauce

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Mandarin IPA Cranberry Sauce is a great twist to a classic recipe with the surprise of some mandarin orange craft beer for a fun and delicious flavor.

 

It just wouldn’t be Thanksgiving around here without cranberry sauce and beer.

Mandarin IPA Cranberry Sauce is a great twist to a classic recipe with the surprise of some mandarin orange craft beer for a fun and delicious flavor

I just wanted to share one last Thanksgiving recipe with you in case you have a desire to make something different or need a last minute side to take somewhere.  This Mandarin IPA Cranberry Sauce is totally easy and uses only a few ingredients, yet it’s homemade, pretty, and tasty!

Mandarin IPA Cranberry Sauce is a great twist to a classic recipe with the surprise of some mandarin orange craft beer for a fun and delicious flavor

I’m going to keep this short because we all have about a million things to do to get ready for the big day. I know I do.  Help me, Rhonda.  Thank goodness I had the foresight to brew up 10 gallons of beer a few weeks ago to get me through.

I’ll leave you with good wishes for a wonderful and safe Thanksgiving, and some links below in case you need any last minute help with your menu planning.  Cheers, Friends!

Beer Cheddar Broccoli Soup

Beer-Brined Stuffed Turkey Loin

Vanilla Stout Pecan Pie

And a couple of roundups from my friends on the interwebs:

No Spoon Necessary and Friends Thanksgiving Recipe Roundup – something for every course

Easy Classic Thanksgiving Side Dishes from Ciao Chow Bambina

25 of the Tastiest Thanksgiving Sides from Everyday Made Fresh

Mandarin IPA Cranberry Sauce
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Mandarin IPA Cranberry Sauce

Ingredients

  • 1 12 ounce bag fresh cranberries
  • 1 cup mandarin or tangerine beer
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon honey
  • pinch or 2 of salt
  • zest of one mandarin or small orange

Instructions

  1. Combine all ingredients in a heavy bottom pot, bring to a boil, reduce heat, and cook until thick and syrupy, stirring regularly
  2. Cool and serve
  3. Garnish with orange or mandarin zest

NOTES:

  1. I used fresh cranberries for this recipe, but feel free to use frozen.  You’ll want to thaw them first.
  2. This Mandarin IPA is from Highland Brewing Company in Ashville, NC.  It has vibrant orange and citrus flavors that are the perfect complement to the cranberries.  It’s not a super hoppy beer and it doesn’t reduce for a significant amount of time, so there is very little bitterness in the final result, which is a nice balance to the tartness of the cranberries.
Mandarin IPA Cranberry Sauce

Mandarin IPA Cranberry Sauce is a great twist to a classic recipe with the surprise of some mandarin orange craft beer for an additional fun and delicious flavor | Beer Girl Cooks

Beer-Brined Stuffed Turkey Loin

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Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It’s perfect for two or a small family celebration.

 

It’s November and our temperatures are in the 80’s.

Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It's perfect for two or a small family celebration.

Yet the Christmas decorations are popping up while the Halloween pumpkins are still hanging out. When did we get to the point where we have to move on to the next holiday before we finish celebrating the one that’s happening today?  Sigh….

Anyway, I know it’s early and Halloween was about 5.487 minutes ago, but now it’s officially November. Thanksgiving is three weeks from tomorrow, so is anyone in the mood to talk turkey?

Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It's perfect for two or a small family celebration.

I held out and waited until the trick or treating is over, the costumes put away for next year, and the pumpkins are a distant memory before moving on and bringing you a beer-brined stuffed turkey loin. It’s easy, delicious, and fairly fast for people who aren’t in the mood to deal with a whole bird – maybe you’re a party of two or just want to have a stress-free Thanksgiving experience.  If so, I’ve got you covered.

Beer-Brined Stuffed Turkey Loin is an easy and delicious alternative to stuffing an entire turkey. It's perfect for two or a small family celebration.

I’ve also got you covered for everything else you could possibly need for the perfect Thanksgiving celebration.  Scroll down below the recipe for a whole list of amazing Thanksgiving dishes from appetizers to desserts that my friends Meghan from Cake ‘n Knife and Susannah from Feast & West put together for you!

Beer-Brined Stuffed Turkey Loin
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Beer-Brined Stuffed Turkey Loin

Ingredients

  • 2 lb turkey loin s
  • 1 12 ounce can of beer
  • 1 - 1 1/2 cups prepared stuffing or recipe below
  • salt and pepper
  • 1/4 teaspoon poultry seasoning

For this Stuffing

  • 2 sticks butter
  • 1 cup celery diced
  • 1 onion diced
  • 3 - 4 cups chicken or turkey stock
  • 1 bag of seasoned stuffing style bread crumbs
  • 6 - 8 sage leaves cut into ribbons

Instructions

  1. Combine turkey loin(s) and beer in a zip top bag and refrigerate 1 hour or overnight, rotating periodically
  2. Preheat oven to 400
  3. Butterfly turkey loin and pound out flat to about 1/4 inch thick between two sheets of plastic wrap
  4. Generously salt and pepper turkey - what will be the inside
  5. Spread stuffing evenly on the turkey leaving a 1/2 inch boarder on all sides
  6. Tightly roll up the turkey using fingers to keep the stuffing inside while rolling
  7. Tie up with kitchen twine
  8. Generously salt and pepper all sides
  9. Sprinkle with poultry seasoning
  10. Transfer to a baking dish coated with cooking spray
  11. Bake about 40 - 45 minutes or until 160 degrees through the center of the roll - into the middle including the stuffing
  12. Remove from oven and let rest 15 - 20 minutes
  13. Slice and serve

For the Stuffing

  1. Melt butter on medium high heat
  2. Add onions and celery and cook until soft and fragrant - about 10 - 15 minutes
  3. Transfer the bread crumbs to a large bowl
  4. Pour butter mixture over the bread crumbs and toss to incorporate
  5. Slowly add chicken stock about 1/2 cup at a time and toss until desired texture is reached
  6. Mix in sage
  7. Bake at 350 for 20 - 25 minutes

NOTES:

  1. I recommend using a gose style ale, like Otra Vez from Sierra Nevada to brine the turkey loin because they tend to be salty, but a pale ale or a belgian will do just fine.  I wouldn’t use anything to hoppy like an IPA.
  2. My turkey loin came in a package of 2, so I just stuffed them both
  3. If using the included stuffing recipe, keep in mind that you are going to bake it in the oven then bake it in the turkey loin, so you’ll want it a bit more wet than if you were going to serve it without baking.  Baking the stuffing first isn’t necessary, but I personally prefer it that way.

 

Ginger Pumpkin Beer Shandy by Feast + West
glühwein/mulled wine by Tag&Tibby
White Chocolate Pumpkin Martini by The Culinary Compass
Apple Ginger Punch by The Little Epicurean
Cheesy brussels sprouts dip by Living Well Kitchen
Sun Dried Tomato & Goat Cheese Spread by Life’s Ambrosia
Cranberry Goat Cheese Tarts by Cake ‘n Knife
Roasted Butternut Squash Apple Ginger Soup by The Secret Ingredient Is
Brussels Sprout Salad with Farro and Walnuts by Sugar Dish Me
Sheet Pan Carrot Soup by Macheesmo
Kale + butternut squash mac and cheese by Family Food on the Table
Twice Baked Parmesan Butternut Squash by A Mind Full Mom
Twice The Onion Green Bean Casserole by Melanie Makes
Lightened Up Green Bean Casserole by Dash of Herbs
Easy Corn Casserole by Love Bakes Good Cakes
Cranberry Honey Butter by Little Dairy on the Prairie
Butternut Squash Lasagna by Hello Little Home
Beer-Brined Stuffed Turkey Loin by Beer Girl Cooks
Roasted Mushroom Pot Pie by The Cookie Writer
Chocolate Pumpkin Fudge by Around My Family Table
Carrot Cake by bell’alimento
Praline Pumpkin Upside Down Cake by The Speckled Palate
Roasted Banana Pecan Cheesecake by Lady Behind The Curtain
Chai-Spiced Apple Crumble Blondies by The Crumby Cupcake
Pecan Pie Crumble Bars by A Joyfully Mad Kitchen
Pecan Pie Milkshake by Brunch-n-Bites

 

 

Beer-Brined Stuffed Turkey Loin

Pears Poached in Cranberries with Salted Sour Cream

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Pears Poached in Cranberries with Salted Sour Cream

Cranberry Poached Pears with Salted Sour Cream

 

Hi, friends! Happy Leap Year Day!  It’s always so weird to me when there’s a February 29th.  It’s kind of a bummer too because March is the lead into spring for me with all kinds of things to look forward to. Having an extra day of February is just dragging out the winter blues!

 

Cranberry Poached Pears with Salted Sour Cream

 

At least today it looks like spring here in Charlotte, so that’s a positive thing for a Monday!  The sun is shining, the birds are chirping, and it’s supposed to get up to the high 60’s.  Thank goodness!

 

Cranberry Poached Pears with Salted Sour Cream

 

Even though it looks like spring and sunshine here, the produce department is still stocked with winter items, so I thought I’d share these pears poached in cranberries with salted sour cream while it’s still technically winter.  I made these several weeks ago and there were still fresh cranberries available at the Publix.  If you can’t find them anymore, just use frozen ones and give thanks that it means spring is almost here.

 

Cranberry Poached Pears with Salted Sour Cream

 

And enjoy the pretty pink and red colors because I have a feeling that starting tomorrow we are going to be seeing a lot of green!

Have a fantastic week!

 

[amd-zlrecipe-recipe:148]


Adapted (slightly) from Martha

Pears Poached in Cranberries with Salted Sour Cream

Cranberry and Blueberry Galette

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Cranberry Blueberry Galette

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Hi, y’all!  How’s your week going?  I don’t know about you, but I’ve got a severe case of the winter blues and need some kind of sunshine happening over here!  So I baked you a pie!

 

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Ok!  Ok!  I cheated and baked you a fake pie.  Well, what I baked isn’t fake.  I baked something that’s real.  It’s just not really a pie.  It’s an easy free-form pie otherwise known as a galette.    You can call it a tart if that blows your dress up.  This is a judgment free zone.

 

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I’m just so happy looking at all these bright and cheery berries!  I don’t know what it’s like where you are, but here it’s been either dark, gloomy, rainy, and humid or dark, gloomy, rainy, and cold.  Oh! And don’t forget windy.  I’m not joking when I say the wind has been so crazy there are trees and power lines falling all over the place!  Whaaaat?   So, I’m totally ready for some warm weather and sunshine!  Who’s with me?!

 

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Fortunately, spring is right around the corner and so is my birthday! Woot!  It sure will be great to turn 29 again. 😉

 

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What are you laughing at? 🙂

Have a fantastic weekend, friends!

 

 

[amd-zlrecipe-recipe:146]


Cranberry and Blueberry Galette

Cranberry Limoncello Martini

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Cheers, y’all!  I know I said to come back Thursday for a cocktail (really it’s a Cranberry Limoncello Martini!) and holiday toast, but I got to thinking – and according to Chris, me getting to thinking is always dangerous….

 

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My point is that if I’m going to share a cocktail (Cranberry Limoncello Martini!!!) for New Year’s Eve, shouldn’t you have enough time to prepare for it and get it ready?  So, I made an executive decision. This is my website after all, so I can do whatever I want!  This is totally my sandbox!

 

Here’s the deal.  I changed my posting plans and moved things up from Thursday to Wednesday.  So sue me.  I know it’s early, but it’s just all the earlier we can start drinking, so who’s with me?!?!?

 

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At least now you have time to make this martini.  No joke.  It’s fantastic.  Chris and I went out for a romantic dinner for two at Luciano’s Ristorante Italiano in Charlotte on Christmas Eve and Chris ordered one of the drink specials.  It was a Cranberry Limencello Martini.  Whaaat?!?!!

 

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We LOVE Luciano’s in Charlotte’s Southend neighborhood.  We found it by accident a couple of years ago and keep going back.

FULL DISCLOSURE:  Luciano’s Ristorante Italiano is not sponsoring this post.  We just love this place.

 

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I  totally hijacked their Cranberry Limoncello Martini.  So sue me.

 

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Seriously, y’all, this is my last post of 2015.  I sincerely wish each and every one of you a Happy New Year.  Have a blast during what remains of the holiday season. I wish you all so much happiness and send you a big CHEERS for a fantastic 2016!

 

 

INSPIRED BY LUCIANO’S RISTORANTE ITALIANO!

 

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Cranberry Limoncello Martini

Ingredients

For the Martini

  • 2 ounces Ciroc Berry
  • 2 ounces Limoncello
  • 4 teaspoons fresh cranberry puree recipe below
  • lemon twist and fresh cranberries for garnish
  • Sugar for rim optional

Fresh Cranberry Puree

  • 1 cup fresh cranberries
  • 1/2 cup sugar
  • Water

Instructions

Fresh Cranberry Puree

  1. In a small pot, combine cranberries and sugar, add enough water to cover by about 1/2 inch
  2. Bring to a boil
  3. Boil until cranberries pop, smashing with the back of a spoon and gets thick and syrupy - 7 - 10 minutes
  4. Set aside until cool
  5. Transfer to bowl of a food processor or blender and puree until smooth

For the Cranberry Limoncello Martini

  1. Add cranberry puree, Limoncello, and Ciroc Berry to a cocktail shaker filled with ice
  2. Shake virogously, pour into a martini glass, garnish with lemon twist and two cranberries on a toothpick
  3. Optional - prior to filling glass, dip edge of glass in water then sugar

Charred Brussels Sprouts Crostini

by 40 Comments

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Hi, friends!  How was your weekend?

 

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Ours was pretty challenging and exhausting, so we’re keeping things short on this Monday.

 

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We had an emergency situation again with Chris’ dad who requires 24/7 care.

 

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So, we’re just going to ease into this Monday with a simple Charred Brussels Sprouts Crostini appetizer that’s totally easy and says everything festive holiday party to me!  At least everything that doesn’t involve cookies,  sugar, and butter.

 

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I happened to be watching the Food Network (shocking, I know) a couple of weeks ago and Giada was doing some kind of holiday business.  She made these Brussels crostini with cranberries and ricotta and I was totally sucked in.

 

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I really loved the idea of slicing the sprouts really thin and charring them under the broiler.  I can do that now that I have my new (Jan 2015) oven that has a broiler in the oven instead of the janky one I used to have that had a drawer and fire situation.  That thing was so not cool.

 

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Anyway, this crostini was delicious and you should totally add it to your holiday appetizer menu!

 

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Have a fantastic week, y’all!

 

Charred Brussels Sprouts Crostini
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Charred Brussels Sprouts Crostini

Ingredients

  • 1/4 cup sugar
  • 1/4 cup Champagne vinegar
  • 1/3 cup dried cranberries
  • 1 pound Brussels sprouts shaved or sliced into very thin slices
  • 1/4 cup olive oil plus 1-2 tablespoons for crostini
  • 1 teaspoon salt
  • pinch red pepper flakes - or more if you like things spicy
  • 1 1/4 cups ricotta
  • 24 1/2 inch thick slices baguette

Instructions

  1. Combine sugar and vinegar in a small saucepan and bring to a simmer over medium heat until sugar is dissolved, 2-4 minutes
  2. Remove from heat, add cranberries, and set aside
  3. Combine Brussels sprouts, 2 tablespoons olive oil, 3/4 teaspoons of the salt, and red pepper flakes, toss to coat and transfer to a parchment paper lined baking sheet
  4. Broil in top 1/2 of oven for 6 minutes, stirring halfway through and rotating pan if necessary to get all browned
  5. Remove from oven, toss in bowl with the cranberry mixture, set aside
  6. Heat oven to 400
  7. Transfer bread slices to a baking sheet, use 1-2 tablespoons of the olive oil to brush all the bread slices
  8. Toast in oven for 5-6 minutes, until golden brown and toasty
  9. Stir together ricotta, 1/4 teaspoon, and remaining 2 tablespoons olive oil until well combined
  10. Spread each bread slice with ricotta, top with Brussels and cranberry mixture

Adapted very slightly from Giada DeLaurentiis

Note:  Giada topped hers with pine nuts.  I left them off because I don’t like them, so either add them, leave them off, or I think some toasted almonds would be great too.

Peanut Butter, White Chocolate, and Cranberry Cookies

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I received free product from Imperial Sugar, Dixie Crystals and Bob’s Red Mill as part of The Sweetest Season Cookie Exchange. As always, all opinions and recipe are my own. Thanks for supporting the brands that support Beer Girl Cooks!

 

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I’m glad we go that out of the way.  I know y’all are not used to seeing a sponsored post disclosure on this here website.  All these fine folks sent me their wonderful products to bake up a bunch of holiday cookies and the federal government requires that I tell you about that.

 

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Moving on!  We totally kicked off the Sweetest Season Cookie Exchange on Saturday and here is my first contribution!

 

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We’re starting out with some peanut butter, white chocolate, cranberry cookies for this cookie exchange! I know this is almost the exact cookie as the white chocolate peanut butter hazelnut, white chocolate chip cookie from October, but cranberries are just so wintery-y.  I swapped out the hazelnuts for cranberries to make things more festive!

 

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I have more coming.  The rest have more of a retro feel to them.  I pulled a bunch of recipe cards from my gram’s recipe box and I’m going to be sharing some of my family’s recipes that have been part of our holiday celebration history.

 

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Happy Holidays!

P.S. Don’t forget to enter the Sweetest Season Sweetest Cookie Giveaway

 

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Peanut Butter, White Chocolate, and Cranberry Cookies

Ingredients

  • 1 1/2 cups peanut butter
  • 1 cup brown sugar firmly packed
  • 1 stick unsalted butter at room temperature
  • 1 large egg at room temperature
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 cup white chocolate chips
  • 1/2 cup dried cranberries

Instructions

  1. Preheat oven to 350
  2. Combine flour and baking powder with a whisk or sift together
  3. Beat together peanut butter, butter, and brown sugar
  4. Add egg, then gradually beat in flour - I usually do this in thirds
  5. Stir in white chocolate chips and dried cranberries
  6. Wrap dough in plastic wrap and refrigerate for 1 hour
  7. Using a scoop (I used one that is about 1 tablespoon size), scoop out dough and roll into balls with your hands
  8. Flatten to about 1/2 inch with a fork
  9. Bake 10 - 12 minutes, cool a couple of minutes on the pan then transfer to a rack to cool completely

Adapted from Martha Stewart

Note:  Using this size scoop resulted in 2 dozen cookies.

White Chocolate Cheesecake with Cranberry Topping

by 34 Comments

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Hello, gorgeous!

 

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Seriously, is there anything more elegant than white chocolate?  Or cheesecake?  And how about a shout out to the cranberry?  It’s not just meant to be a weird jellied canned sauce to be deposited in a bowl keeping its shape with the can lines on the sides.  The cranberry should be properly celebrated.  Who’s with me?  Nobody puts cranberry in the corner!

 

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Yeah.  Sorry for that.  Moving on.  We all know by now that I’m ridiculous and that my cheesecakes are kind of a lot.  But it’s a HOLIDAY!  I feel like I have a license to be over the top.

 

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I also know that I’ve bored you with vegetables and a frittata, so I truly feel like you totally deserve something sexy and decadent.

 

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Enjoy this White Chocolate Cheesecake with Cranberry Topping…

 

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Because you have a lot of work to do next week!  Have a fantastic weekend, y’all!

 

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White Chocolate Cheesecake with Cranberry Topping

Ingredients

For the Crust

  • 2 1/4 cups graham cracker crumbs
  • 2 tablespoons sugar
  • 1 stick butter melted

For the Cheesecake

  • 5 8 ounce blocks cream cheese softened
  • 1 2/3 cups sugar
  • 1/4 cup flour
  • 1 tablespoon vanilla bean paste
  • 1 cup white chocolate chips
  • splash of heavy cream
  • White chocolate bar for shavings garnish if desired
  • 6 eggs room temperature

For the Cranberry Topping

  • 1 12 ounce bag fresh cranberries
  • 6 tablespoons water
  • 1 teaspoon honey
  • zest and juice of 1 tangerine
  • 1/4 cup sugar

Additional Items

  • Heavy duty aluminum foil
  • Spring form pan
  • Roasting pan
  • Large measuring cup or teapot to pour boiling water

Instructions

For the Crust

  1. Wrap the spring form pan tightly with heavy duty aluminum foil - I used 2 overlapping large pieces and a leak proof spring form pan
  2. Stir sugar and graham crumbs together, add melted butter, stir to combine
  3. Press graham mixture on the bottom and up the sides of a spring form pan
  4. Set aside

For the Cheesecake

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on low until smooth and fluffy, 2-3 minutes
  2. Melt white chocolate chips according to package directions - I did this in the microwave with a splash of heavy cream to thin it out in 30 second intervals, stirring in between
  3. Sift flour and sugar together
  4. Slowly add flour/sugar mixture to the cream cheese a little at a time, still beating on low
  5. Add vanilla bean paste
  6. Add melted white chocolate
  7. Scrape down sides as necessary
  8. Add eggs, one at a time, making sure that each is incorporated before adding the next
  9. Turn off mixer, remove bowl from stand, tap bowl on counter several times to get the air bubbles out, set aside for 20-30 minutes
  10. Preheat oven to 350
  11. Prepare about 6-8 cups boiling water - depends on the size of your roasting pan
  12. Pour cheesecake batter into the prepared spring form pan and set the spring form pan into the roasting pan
  13. Transfer the roasting pan onto the oven rack and carefully and slowly pour boiling water in the roasting pan until halfway up the side of the spring form
  14. Bake for 45 minutes
  15. Reduce oven temperature to 325 and bake an additional 60 minutes
  16. Turn off oven, open door halfway, and leave cheesecake in the oven for another 30 minutes
  17. Remove from oven and cool completely
  18. Refrigerate uncovered overnight

For the Cranberry Topping

  1. Combine all ingredients in a pot, bring to a boil, reduce heat, and simmer for about 10 minutes, until thick and bubbly
  2. Refrigerate overnight

To Serve

  1. If using white chocolate garnish, chill white chocolate bar in the refrigerator or freezer, then shave with a vegetable peeler onto a plate and put back in freezer until ready to use
  2. Transfer cheesecake to a platter or cake plate, top with cranberries, then shaved white chocolate

 

P.S. Don’t forget to enter the giveaway!  $650 Amazon card will make a happy holiday!

 

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