Cranberry and White Chocolate Cheesecake

Cranberry and White Chocolate Cheesecake: The Secret Holiday Dessert You Need to Try!

If you’re looking for a dessert that will wow your guests, look no further than this Cranberry and White Chocolate Cheesecake.

It’s the perfect combination of creamy, tangy, and sweet, with a festive twist from the tart cranberries and indulgent white chocolate. Whether celebrating the holidays or just treating yourself to something special, this cheesecake will surely impress.

So, let’s dive in and make a show-stopping dessert that’s as delightful to make as it is to eat!

Cranberry and White Chocolate Cheesecake

Ingredients

Before we get into the step-by-step, here’s a quick look at the ingredients you’ll need to create this cheesecake:

For the Crust:

  • 1 ½ cups graham cracker crumbs (you can also use digestive biscuits for a slightly different flavor)
  • 2 tablespoons sugar
  • ½ cup melted butter

For the Cheesecake Filling:

  • 3 packages (8 oz each) of cream cheese, softened
  • 6 oz white chocolate, chopped (or use white chocolate chips)
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour (optional for thicker filling)

For the Cranberry Sauce:

  • 1 ½ cups fresh cranberries
  • ¾ cup sugar
  • 1 cup water
  • Zest of one orange (optional, but it adds a nice citrusy touch!)

Optional Garnishes:

  • Shaved white chocolate
  • Fresh cranberries
  • Mint leaves (to add a pop of color)

Instructions

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter for the crust. Mix everything until the crumbs are fully coated in butter and have a damp, sand-like texture.

Now, take your springform pan (9 inches works great), and press the mixture into the bottom to form an even crust. Use the back of a spoon to make sure it’s packed tightly.

Pop it into the oven and bake for about 10 minutes, just until it’s golden brown. Once done, remove it from the oven and set it aside to cool.

Step 2: Make the Cheesecake Filling

While the crust cools, let’s work on the filling. First, melt the white chocolate in a heatproof bowl. You can do this in the microwave in short bursts (about 30 seconds at a time) or over a double boiler.

Stir frequently until it’s smooth and completely melted. Set aside to cool slightly.

In another bowl, beat the cream cheese with a hand or stand mixer until smooth and creamy. Add the sugar and beat until combined.

Next, mix in the melted white chocolate, followed by the eggs, one at a time. Remember to scrape the sides of the bowl to ensure everything is evenly mixed.

Add the vanilla extract, sour cream, and optional flour (this helps thicken the filling a bit). Beat everything together until smooth, creamy, and thick.

Step 3: Assemble the Cheesecake

Pour the cream cheese mixture into the cooled crust, smoothing the top with a spatula. A water bath can help prevent cracks during baking.

To do this, wrap the bottom of the pan with aluminum foil (ensuring it’s tightly sealed) and place the pan in a larger baking dish. Then, carefully pour hot water into the larger dish, around the cheesecake pan, until it comes halfway up the sides of the pan.

Bake the cheesecake for 55-60 minutes. It’s done when the edges are set, but the center is still slightly wobbly. Once it’s out of the oven, turn off the heat, crack the oven door, and let the cheesecake cool down for 1 hour.

After that, transfer it to the fridge to chill for at least 4 hours, but overnight is best for the perfect set.

Step 4: Prepare the Cranberry Sauce

While your cheesecake is chilling, let’s make the cranberry sauce. Combine the cranberries, sugar, and water in a saucepan over medium heat.

Stir it occasionally as it comes to a simmer. The cranberries will start to burst, and the sauce will thicken up after about 10 minutes.

Add the orange zest at the end if you like a little extra zing. It brings a lovely brightness to balance the rich cheesecake. Once the sauce has thickened, remove it from the heat and let it cool completely.

Step 5: Garnish and Serve

It’s time to assemble once your cheesecake has chilled and the cranberry sauce is ready. Spread a generous layer of cranberry sauce over the top of the cheesecake, leaving a small border around the edges.

For an extra touch of elegance, sprinkle some white chocolate shavings on top, along with a few fresh cranberries and mint leaves.

Serve it chilled and enjoy the delicious balance of flavors!

Serving and Storing Tips

To slice the cheesecake, use a sharp knife dipped in hot water, wiping it between cuts. This will give you smooth, clean slices.

This cheesecake keeps well in the fridge for up to 5 days, so feel free to make it in advance. If you want to freeze it, wrap it tightly in plastic wrap and foil, which will last up to a month.

Why This Recipe Works

This Cranberry and White Chocolate Cheesecake is everything you want in a dessert: creamy, rich, and tangy with just the right amount of sweetness.

The white chocolate brings a smooth, velvety richness to the filling, while the cranberry sauce adds a vibrant, tart contrast. The graham cracker crust provides the perfect crunchy base, and the citrusy hint from the orange zest in the cranberry sauce elevates it even further.

This cheesecake is versatile, too! You can enjoy it on special occasions, serve it at a holiday dinner, or treat yourself to a slice after a long day. It’s a crowd-pleaser that’s as easy to make as it is to love.

FAQs

  1. Can I make this cheesecake without a springform pan?

Yes, you can use a regular round cake pan, but the springform pan allows easy removal without damaging the cheesecake. If you don’t have one, line the bottom of your cake pan with parchment paper to lift it out after chilling.

  1. Can I use frozen cranberries instead of fresh ones?

Absolutely! Frozen cranberries will work just as well as fresh cranberry sauce. If they’ve been frozen in a clump, be sure to thaw and drain them.

  1. Can I make this cheesecake ahead of time?

Yes, it’s better to make it the day before you plan to serve it. This gives the cheesecake plenty of time to set properly and allows the flavors to meld together. Just be sure to store it in the fridge until you’re ready to serve.

  1. Can I substitute the white chocolate with dark chocolate?

You can, but it will change the flavor profile. Dark chocolate has a more robust, slightly bitter taste, which pairs well with tart cranberries. If you prefer dark chocolate, feel free to swap it in!

  1. How can I prevent cracks in the cheesecake?

A water bath is key for preventing cracks, as it keeps the cheesecake’s temperature even while it bakes. Also, avoid overmixing the batter, as too much air in the filling can cause cracks. Let the cheesecake cool slowly and refrigerate it properly.

Now, go ahead and give this delicious Cranberry and White Chocolate Cheesecake a try. It’s sure to be the star of your next gathering!

Cranberry and White Chocolate Cheesecake

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