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Cranberry White Chocolate Cheesecake

Creamy Cranberry White Chocolate Cheesecake to Delight Your Guests

This Cranberry White Chocolate Cheesecake features a creamy filling and a crunchy crust, making it a must-try dessert for any festive gathering.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 4 hours
Total Time 6 hours
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Chocolate Sandwich Cookies Substitute with graham crackers if desired.
  • 1/2 cup Salted Butter Unsalted butter can be used.
For the Cheesecake Filling
  • 16 oz Cream Cheese Make sure it's softened.
  • 1 cup Granulated Sugar Sugar substitutes can be used.
  • 1 tsp Salt A pinch enhances flavors.
  • 1 tsp Vanilla Extract Almond extract can be substituted.
  • 3 Eggs Use large eggs at room temperature.
  • 1 cup Sour Cream Greek yogurt can be a substitute.
  • 1 cup Heavy Whipping Cream Consider low-fat cream for a lighter option.
  • 2 cups Fresh Cranberries Frozen cranberries should be thawed and patted dry.
  • 1 cup White Chocolate Chips Milk or dark chocolate can be used instead.
For the Drizzle and Garnish
  • 1/4 cup Heavy Cream (for drizzle) Can be omitted for a simpler presentation.
  • 1/2 cup Sugared Cranberries (for garnish) Provides a festive touch.

Equipment

  • Springform pan
  • Mixing bowl
  • stand mixer
  • Baking Sheet
  • Double boiler or microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 175°C (350°F) and grease a 23 cm springform pan, placing it on a baking sheet.
  2. Combine crushed chocolate sandwich cookies and melted butter. Press firmly into the bottom of the springform pan. Bake for 10 minutes and cool completely.
  3. Wrap the bottom of the springform pan in heavy-duty foil and place it in a larger baking pan for the water bath.
  4. Lower oven temperature to 160°C (325°F). Beat softened cream cheese until smooth, then gradually add sugar, salt, and vanilla extract.
  5. Add eggs one at a time, blending well after each addition. Mix in sour cream and heavy whipping cream until smooth.
  6. Gently fold in cranberries and white chocolate chips, ensuring even distribution.
  7. Pour the filling into the cooled crust. Fill the outer pan with boiling water until it reaches halfway up the sides of the springform pan.
  8. Bake for approximately 90 minutes or until set. Leave the oven door ajar for an hour to cool.
  9. Cool to room temperature, then cover with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.
  10. Melt remaining white chocolate chips with a splash of heavy cream and drizzle over the chilled cheesecake. Garnish with sugared cranberries.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 2mgCalcium: 100mgIron: 1mg

Notes

Use a springform pan for easy removal and bake in a water bath to prevent cracking. Ensure cranberries are dry before usage.

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