White Chocolate Cheesecake with Cranberries
Indulge in a slice of pure decadence with this White Chocolate Cheesecake with Cranberries, a stunning dessert that perfectly balances creamy sweetness with a tangy, festive twist. Featuring a buttery graham cracker crust as the base, the luscious cheesecake layer is infused with velvety melted white chocolate and a hint of vanilla, creating a luxurious texture that's impossible to resist. Topped with a vibrant homemade cranberry-orange sauce, this dessert offers a delightful burst of flavor that's both tart and sweet, making it an ideal showstopper for holiday gatherings or any special occasion. With a preparation time of just 30 minutes, this elegant cheesecake is as easy to make as it is impressive to serve. Whether you're looking for a holiday dessert centerpiece or a treat to tantalize taste buds, this recipe captures the perfect harmony of seasonal ingredients and comforting indulgence.
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Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 680 grams Cream cheese, softened
- 150 grams Granulated sugar
- 200 grams White chocolate, melted and slightly cooled
- 120 milliliters Heavy cream
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 300 grams Fresh or frozen cranberries
- 60 milliliters Orange juice
- 100 grams Granulated sugar (for cranberry sauce)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Directions
Step 1
Preheat your oven to 160°C (320°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Step 2
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the texture resembles wet sand. Press this mixture evenly into the bottom of the prepared springform pan to form the crust. Set aside.
Step 3
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
Step 4
Add the melted white chocolate, heavy cream, and vanilla extract to the cream cheese mixture. Mix until well incorporated.
Step 5
Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix.
Step 6
Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula.
Step 7
Place the springform pan on a baking tray and bake in the preheated oven for 55-70 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
Step 8
While the cheesecake is cooling, make the cranberry sauce. In a saucepan, combine the cranberries, orange juice, and granulated sugar. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens, about 10 minutes.
Step 9
In a small bowl, whisk together the cornstarch and water. Add this mixture to the cranberry sauce and continue cooking for another 1-2 minutes until the sauce has thickened further. Remove from heat and let cool completely.
Step 10
Once the cheesecake has cooled to room temperature, spread the cranberry sauce evenly over the top. Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to fully set.
Step 11
When ready to serve, carefully remove the cheesecake from the springform pan and transfer it to a serving plate. Slice and enjoy!
Nutrition Facts
| Serving size | (2061.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6748.0 |
| Total Fat 446.5g | 0% |
| Saturated Fat 259.4g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1658.4mg | 0% |
| Sodium 3796.1mg | 0% |
| Total Carbohydrate 614.4g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 460.7g | |
| Protein 89.8g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1311.7mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 2147.0mg | 0% |
Source of Calories