Introduction

This Cranberry White Chocolate Cheesecake is a delightful blend of creamy richness and tart berries, perfect for festive occasions or a special dessert. With a crunchy chocolate cookie crust and luscious white chocolate swirls, it balances sweet and tangy flavors beautifully.

A slice of cheesecake sits on a white plate against a white marbled textured background. The dessert has three main layers: a dark crumbly cookie base at the bottom, a thick creamy cheesecake layer with swirls of red cranberry filling and bits of chocolate throughout, and a smooth top layer drizzled with dark chocolate sauce. On top, there is a cluster of fresh red cranberries dusted lightly with powdered sugar, and a small sprig of green rosemary for decoration. Extra cranberries are placed nearby on the plate, enhancing the festive look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

220 g finely crushed chocolate sandwich cookies, cream removed
62 g salted butter, melted
900 g cream cheese, softened to room temperature
266 g granulated sugar
Pinch of salt
2 teaspoons vanilla extract
4 large eggs, at room temperature
160 ml sour cream, at room temperature
160 ml heavy whipping cream, at room temperature
65 g fresh cranberries, coarsely chopped
185 g high quality white chocolate chips
90 g white chocolate chips
15 ml heavy cream
Sugared cranberries, for garnish (optional)

Instructions

Step 1: Preheat your oven to 175°C. Lightly grease the bottom and sides of a 23 cm springform pan and place it on a large baking sheet.
Step 2: Combine the crushed chocolate sandwich cookies with the melted butter. Press this mixture firmly into the base and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove and let cool.
Step 3: Wrap the exterior of the cooled pan in multiple layers of heavy-duty foil to ensure it is watertight. Place the wrapped pan inside a deep baking sheet or roasting pan.
Step 4: Reduce the oven temperature to 160°C.
Step 5: In a stand mixer fitted with a paddle attachment, beat the cream cheese until completely smooth, about 3 to 4 minutes. Add sugar and continue beating until smooth. Mix in salt and vanilla extract.
Step 6: Add the eggs one at a time, mixing thoroughly after each addition. Then blend in the sour cream and heavy whipping cream until the mixture is smooth.
Step 7: Scrape the sides of the bowl, then fold in the chopped cranberries and 185 g of white chocolate chips by mixing on low speed for 1 minute.
Step 8: Pour the cheesecake filling into the prepared crust and smooth the top evenly.
Step 9: Place the pan into the baking sheet or roasting pan. Pour boiling water into the outer pan until it reaches about 2.5 cm up the sides of the foil-wrapped pan, creating a water bath.
Step 10: Bake the cheesecake at 160°C for 90 minutes. The top should appear set with a light golden color and lose its shine; a slight wobble in the center is normal.
Step 11: Turn off the oven, crack open the door 2–5 cm, and let the cheesecake cool inside for 1 hour to prevent cracking.
Step 12: Transfer the cheesecake to the refrigerator and chill uncovered for at least 4 hours or preferably overnight.
Step 13: Melt the remaining 90 g white chocolate chips with 15 ml heavy cream in a double boiler until smooth. Drizzle this over the chilled cheesecake and garnish with sugared cranberries if desired before serving.

Tips & Variations

For a smoother crust, pulse the cookies finely in a food processor until almost powder-like before mixing with butter.
Try substituting fresh cranberries with dried ones soaked in orange juice for a different flavor profile.
Use a water bath to ensure the cheesecake bakes evenly and prevents cracking.
Allow all ingredients to reach room temperature to create a creamy, lump-free filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Serve chilled or at room temperature for best texture.

How to Serve

A slice of cheesecake sits on a white plate with a white marbled background, showing three clear layers: a dark brown crumbly base, a thick creamy white cheesecake layer dotted with chunks of dark chocolate and bits of red berries, and a smooth pale yellow top layer. The top is decorated with a few glossy red berries covered in sugar crystals, a small green rosemary sprig, and a small piece of dark chocolate. Thin lines of dark chocolate drizzle run across the top layer, adding contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries can be used but drain them well to avoid excess moisture. Slightly chopping them helps distribute the flavor throughout the cheesecake.

How do I prevent cracks on my cheesecake?

Using a water bath and cooling the cheesecake gradually inside the oven before refrigeration helps prevent cracks. Also, avoid overmixing and do not open the oven door during baking.