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Cranberry White Chocolate Cheesecake Recipe

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★★★★★

4.7 from 70 reviews

This Cranberry White Chocolate Cheesecake combines a rich, creamy filling with tart cranberries and sweet white chocolate. Baked in a water bath for a silky texture and perfect crust, it’s an elegant dessert perfect for festive occasions or any indulgent treat.

Ingredients

Scale

Crust

  • 220 g finely crushed chocolate sandwich cookies, cream removed
  • 62 g salted butter, melted

Cheesecake Filling

  • 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

Garnish

  • 90 g white chocolate chips
  • 15 ml heavy cream
  • Sugared cranberries, for garnish (optional)

Instructions

  1. Prepare Pan and Oven: Preheat your oven to 175°C. Lightly grease a 23 cm springform pan on the bottom and sides with cooking spray, then place it on a large baking sheet to catch any drips.
  2. Form and Bake Crust: Mix the finely crushed chocolate sandwich cookies with melted salted butter until combined. Press this mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake the crust in the preheated oven for 10 minutes. Remove and allow it to cool completely.
  3. Seal Pan for Water Bath: Wrap the exterior of the cooled springform pan with multiple layers of heavy-duty aluminum foil to make it watertight. Place this wrapped pan into a deep baking sheet or roasting pan to prepare for the water bath.
  4. Lower Oven Temperature: Reduce the oven temperature to 160°C to ensure gentle baking that helps prevent cracks in the cheesecake.
  5. Prepare Cheesecake Filling: Using a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth, about 3 to 4 minutes. Gradually add the sugar and continue beating until the mixture is creamy and no lumps remain. Add a pinch of salt and vanilla extract, mixing well. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Mix in the sour cream and heavy whipping cream until the batter is smooth and homogeneous.
  6. Fold in Cranberries and Chocolate: Scrape down the sides of the mixing bowl to incorporate all ingredients evenly. Gently fold in the coarsely chopped fresh cranberries and 185 g of white chocolate chips by mixing on low speed for about 1 minute.
  7. Fill Crust and Prepare Water Bath: Pour the cheesecake filling into the cooled crust, smoothing the top evenly. Set the springform pan into the prepared baking sheet or roasting pan. Carefully pour boiling water into the outer pan around the foil-wrapped springform pan until the water reaches about 2.5 cm (1 inch) up the sides.
  8. Bake Cheesecake: Bake the cheesecake at 160°C for approximately 90 minutes. The cheesecake top should lose its glossy shine and develop a light golden color. A slight wobble in the center is normal and indicates the perfect creamy consistency.
  9. Cool Gradually: After baking, turn off the oven and crack the oven door open by 2–5 cm. Allow the cheesecake to cool slowly inside the oven for 1 hour. This gradual cooling process helps prevent the surface from cracking.
  10. Chill: Remove the cheesecake from the oven and transfer it to the refrigerator, chilling uncovered for at least 4 hours or preferably overnight to allow it to set completely and enhance flavors.
  11. Finish Garnish and Serve: Melt the 90 g white chocolate chips together with 15 ml heavy cream in a double boiler until smooth. Drizzle this ganache over the chilled cheesecake. Optionally, garnish with sugared cranberries for a festive and decorative touch before serving.

Notes

  • Ensure all dairy ingredients (cream cheese, eggs, sour cream, heavy cream) are at room temperature to avoid lumps in the batter.
  • Wrapping the springform pan tightly with foil is essential to prevent water from seeping into the cheesecake during the water bath.
  • Using a water bath helps provide gentle, even heat and prevents cracking for a smooth cheesecake.
  • Allowing the cheesecake to cool slowly in the oven and then refrigerating uncovered improves texture and flavor.
  • Fresh cranberries add a tart contrast, but can be substituted or omitted as desired.
  • Sugared cranberries can be made by lightly coating cranberries in sugar for an added decorative crunch.

Keywords: cheesecake, cranberry, white chocolate, dessert, baked cheesecake, holiday dessert, creamy cheesecake

Find it online: https://jedentaglecker.com/cranberry-white-chocolate-cheesecake-recipe/