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Recipe 0632f7ae83

Cranberry White Chocolate Cheesecake

A creamy and rich cheesecake layered with tart cranberries and sweet white chocolate, perfect for any holiday gathering.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 350 kcal

Ingredients
  

For the crust

  • 220 g finely crushed chocolate sandwich cookies, cream removed This forms the chocolate base.
  • 62 g salted butter, melted Use salted butter for enhanced flavors.

For the cheesecake filling

  • 900 g cream cheese, softened Provides creamy texture.
  • 266 g granulated sugar Sweetens the filling.
  • 1 pinch of salt Enhances sweetness.
  • 2 teaspoons vanilla extract Use high-quality for best flavor.
  • 4 large eggs, at room temperature Crucial for setting the cheesecake.
  • 160 ml sour cream, at room temperature Adds tanginess.
  • 160 ml heavy whipping cream, at room temperature Adds richness.
  • 65 g fresh cranberries, coarsely chopped Provides tartness.
  • 185 g high-quality white chocolate chips Pairs beautifully with other flavors.

For the white chocolate drizzle

  • 90 g white chocolate chips For drizzling over the cheesecake.
  • 15 ml heavy cream To create a smooth drizzle.

For garnish (optional)

  • sugared cranberries Add a festive touch.

Instructions
 

Preparation

  • Preheat oven to 175°C (350°F) and prepare a 23 cm springform pan on a large baking sheet, lightly greasing it.
  • In a mixing bowl, combine crushed chocolate sandwich cookies with melted butter. Press the mixture into the base and slightly up the sides of the pan. Bake for 10 minutes and then set aside to cool.
  • Wrap the cooled springform pan in multiple layers of heavy-duty foil to create a watertight seal.

Cheesecake Mixture

  • Reduce the oven heat to 160°C. Beat cream cheese in a mixer until smooth. Gradually add sugar, salt, and vanilla, mixing well.
  • Incorporate eggs one at a time; mix gently to avoid lumps. Follow with sour cream and heavy cream until combined.
  • Fold in chopped cranberries and white chocolate chips by hand.
  • Pour the cheesecake mixture into the crust and smooth the top.

Baking

  • Place the cheesecake pan in a larger pan and pour boiling water into the outer pan until it reaches a depth of 2.5 cm (about one inch).
  • Bake for 90 minutes. The top should lose its shine and appear set with a light golden color.
  • Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.

Chilling and Drizzle

  • Transfer the cheesecake to the refrigerator and chill uncovered for at least 4 hours, or overnight for best results.
  • Melt the remaining white chocolate chips with heavy cream over a double boiler. Drizzle over the cheesecake and garnish with sugared cranberries if desired.

Notes

For best results, ensure dairy ingredients are at room temperature before mixing. Allow cheesecake to cool slowly to avoid cracks.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 35gProtein: 5gFat: 22gSaturated Fat: 12gSodium: 300mgFiber: 1gSugar: 20g
Keyword Cheesecake, cranberry, Creamy, Holiday Dessert, White Chocolate
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