Description
This Cranberry White Chocolate Cheesecake combines a creamy white chocolate-infused filling with a crisp graham cracker crust and a vibrant homemade cranberry topping. Perfectly balanced with tangy cranberries and smooth white chocolate, it’s an elegant dessert ideal for special occasions or holiday gatherings.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 8 oz white chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 1 pinch salt
Cranberry Topping
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup orange juice
- 1/4 cup water
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
- Melt the white chocolate: Gently melt the white chocolate using a double boiler or microwave, stirring frequently to avoid burning. Once melted, allow it to cool to room temperature.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1 cup sugar and continue mixing. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the sour cream, melted white chocolate, vanilla extract, all-purpose flour, and a pinch of salt until the batter is smooth and uniform.
- Assemble and bake: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Pour the cheesecake filling over the prepared crust. Place the pan into a larger baking dish or roasting pan and add hot water to create a water bath (bain-marie), reaching about halfway up the side of the springform pan. Bake for 60 to 70 minutes, or until the edges are set but the center still has a slight jiggle when shaken gently.
- Cool the cheesecake: Turn off the oven, crack the door open, and let the cheesecake cool gradually inside the oven for 1 hour to prevent cracking.
- Chill: Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours or preferably overnight to allow it to set completely.
- Prepare cranberry topping: In a medium saucepan, combine cranberries, 3/4 cup sugar, orange juice, and water. Bring to a boil over medium heat, then reduce to a simmer for 10 to 12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens slightly. Stir in orange zest, vanilla extract, and if desired, mix in cornstarch dissolved in a small amount of cold water to thicken further. Remove from heat and let cool to room temperature.
- Serve: Once the cheesecake and cranberry topping are cooled and set, spoon the cranberry sauce over the cheesecake before serving. Garnish as desired with extra cranberries or orange zest for an elegant presentation.
Notes
- Use room temperature eggs and cream cheese for a smoother filling and to prevent lumps.
- Wrapping the springform pan with foil is essential to avoid water seeping in during the water bath baking.
- The water bath helps bake the cheesecake gently and evenly, preventing cracks.
- Allow the cheesecake to fully chill to ensure clean slices when serving.
- The cranberry topping can be made a day ahead and refrigerated to deepen flavors.
- If preferred, substitute the white chocolate with bittersweet or semi-sweet chocolate for a different flavor profile.
