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1
Preheat the oven to 350 degrees F.
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2
Use a food processor or by hand, mix the flour, sugar, and salt in a bowl.
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3
Add the butter pieces and mix until it resembles small pea size pieces.
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4
Add the yolk, vanilla, and zest, and mix until it forms a ball.
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5
Add the water to help dough come together.
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6
Form the dough into a disk and refrigerate for 30 minutes.
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7
Press the dough into the bottom of a springform pan and bake for about 20 minutes until golden brown and set aside.
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8
For the filling, use a mixer with a paddle attachment.
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9
Cream the cheese with the sugar on low speed.
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10
Add the eggs 1 at a time until smooth making sure to scrape the sides of the bowl.
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11
Add the vanilla and orange zest.
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12
Slowly pour in the melted white chocolate and mix until well combined.
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13
Pour the mixture into the springform pan.
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14
Wrap aluminum foil around the base of pan and up side to protect from water bath.
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15
Place pan on sheet pan or pan with high sides and fill with 1/3 water.
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16
Bake cheesecake for 40 to 45 minutes.
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17
Remove cake from oven and allow to cool for 4 hours before serving.
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18
To make the compote, place the cranberries, sugar, orange juice, and zest in a saucepan and stir over low heat.
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19
Simmer until cranberries soften or pop.
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20
Cool mixture and add the orange segments.
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21
Serve cheesecake with compote and orange segments.
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22
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
