White Chocolate Cranberry Cheesecake
Indulge in the decadent flavors of this White Chocolate Cranberry Cheesecake, a show-stopping dessert that's perfect for special occasions and holiday gatherings. This creamy, velvety cheesecake features a buttery graham cracker crust, a luscious white chocolate-infused filling, and swirls of tangy cranberry sauce for a festive burst of flavor. Baked to perfection in a water bath to ensure a smooth, crack-free finish, this cheesecake is then chilled to achieve its rich, melt-in-your-mouth texture. Garnish with fresh cranberries and delicate white chocolate curls for an elegant presentation. Whether you're celebrating with family or impressing guests, this white chocolate cranberry cheesecake is guaranteed to delight!
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Ingredients
- 200 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 680 grams cream cheese, softened
- 150 grams granulated sugar
- 180 grams white chocolate, melted and slightly cooled
- 3 large eggs
- 2 teaspoons vanilla extract
- 150 grams cranberry sauce (homemade or store-bought)
- 80 milliliters heavy cream
- 50 grams fresh cranberries (optional, for garnish)
- 30 grams white chocolate curls (optional, for garnish)
Directions
Step 1
Preheat your oven to 160°C (325°F). Grease a 9-inch (23 cm) springform pan and line the base with parchment paper.
Step 2
In a mixing bowl, combine the graham cracker crumbs with melted butter. Press the mixture into the bottom of the prepared pan to create an even crust. Chill in the refrigerator while preparing the filling.
Step 3
In a large mixing bowl, beat the cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes.
Step 4
Add the melted white chocolate, blending it into the cream cheese mixture until fully incorporated.
Step 5
Mix in the eggs one at a time, followed by the vanilla extract and heavy cream. Beat on low speed until the batter is smooth, being careful not to overmix.
Step 6
Remove the crust from the refrigerator and pour half of the cheesecake batter over the crust.
Step 7
Spoon small dollops of cranberry sauce over the batter, then use a toothpick or skewer to swirl it gently. Repeat this step with the remaining batter and more cranberry sauce on top.
Step 8
Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a water bath.
Step 9
Bake the cheesecake in the preheated oven for 70-75 minutes, or until the edges are set but the center still has a slight wobble.
Step 10
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour to prevent cracks.
Step 11
Remove the cheesecake from the water bath and refrigerate for at least 4 hours, or overnight, to allow it to set completely.
Step 12
Before serving, optionally garnish the cheesecake with fresh cranberries, white chocolate curls, or extra cranberry sauce.
Nutrition Facts
| Serving size | (1753.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6268.8 |
| Total Fat 427.9g | 0% |
| Saturated Fat 248.4g | 0% |
| Cholesterol 1598.4mg | 0% |
| Sodium 3797.5mg | 0% |
| Total Carbohydrate 536.7g | 0% |
| Dietary Fiber 8.6g | 0% |
| Total Sugars 401.2g | |
| Protein 89.6g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1310.7mg | 0% |
| Iron 13.0mg | 0% |
| Potassium 1895.6mg | 0% |
Source of Calories