A Slice of Holiday Heaven
Recall cherished holiday memories, perhaps around a table laden with delicious treats. Introduce the sensory delight of sweet, tart, and creamy flavors coming together. Gently transition to the star of the show: a dessert that embodies this festive spirit.
Why You’ll Love This White Chocolate Cranberry Cheesecake
Irresistibly Creamy Perfection
The cheesecake has a luscious, smooth texture. It emphasizes the rich white chocolate flavor.
A Burst of Tart Cranberry Joy
The cranberries provide a vibrant contrast, cutting through the sweetness. Their beautiful visual appeal stands out against the white.
The Ultimate Showstopper Dessert
This dessert will impress guests and become a holiday tradition. Its preparation is surprisingly manageable for such an elegant result.
The Art of Crafting Your White Chocolate Cranberry Cheesecake
Ingredients of : White Chocolate Cranberry Cheesecake
For the Crust
* 1 ½ cups graham cracker crumbs (about 10-12 full graham cracker sheets)
* ⅓ cup unsalted butter, melted
* ¼ cup granulated sugar
* Pinch of salt
For the White Chocolate Filling
* 24 ounces full-fat cream cheese, softened
* 1 cup granulated sugar
* 3 large eggs
* 1 teaspoon vanilla extract
* 6 ounces good quality white chocolate, melted and slightly cooled
* ½ cup sour cream
For the Cranberry Swirl/Topping
* 12 ounces fresh or frozen cranberries
* ½ cup granulated sugar
* ¼ cup orange juice (or water)
* 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
Directions of : White Chocolate Cranberry Cheesecake
Preparing the Crust
1. Preheat your oven to 325°F (160°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix until everything is well combined and resembles wet sand.
3. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. You can use the bottom of a glass to help create a compact crust.
4. Bake for 10 minutes. Remove from the oven and let cool slightly while you prepare the filling.
Crafting the White Chocolate Filling
1. In a large bowl, using an electric mixer, beat the softened cream cheese and 1 cup granulated sugar on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
2. Add the eggs one at a time, beating just until each is incorporated. Do not overmix.
3. Stir in the vanilla extract and sour cream until just combined.
4. Gently fold in the melted white chocolate until no streaks remain.
5. Pour the filling over the prepared crust in the springform pan.
Creating the Cranberry Swirl
1. In a small saucepan, combine the cranberries, ½ cup granulated sugar, and orange juice (or water).
2. Cook over medium heat, stirring occasionally, until the cranberries begin to burst and soften, about 5-7 minutes.
3. Stir in the cornstarch slurry and continue to cook for another 1-2 minutes, until the mixture thickens.
4. Remove from heat and let cool slightly, about 10-15 minutes.
5. Spoon dollops of the cooled cranberry mixture over the white chocolate filling. Use a knife or skewer to gently swirl the cranberry mixture into the cheesecake batter. Be careful not to swirl too much, or the colors will blend entirely.
Baking and Chilling Your Cheesecake
1. Prepare a water bath if desired for a crack-free cheesecake. Wrap the bottom of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan in a larger roasting pan.
2. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan.
3. Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
4. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This slow cooling helps prevent cracks.
5. Remove the cheesecake from the water bath (if used) and place it on a wire rack to cool completely at room temperature.
6. Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, for optimal setting.
How to serve White Chocolate Cranberry Cheesecake
Serve with a dollop of freshly whipped cream. Garnish with fresh cranberries and white chocolate shavings. A sprig of fresh rosemary adds a festive touch. Pair with a warm cup of coffee or a glass of dessert wine.
How to store White Chocolate Cranberry Cheesecake
Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for 3-5 days.
Tips to make White Chocolate Cranberry Cheesecake
Important Notes for Perfection
* Use room temperature ingredients for a smooth filling.
* Do not overmix the batter. This can incorporate too much air and lead to cracks.
* Gently fold in the melted white chocolate.
* The importance of chilling time cannot be overstated. It allows the cheesecake to set properly and develop its full flavor and texture.
Variation
Creative Variations to Explore
* Add orange zest to the filling or cranberry swirl for extra flavor.
* Use a ginger snap crust for an extra layer of spice.
* Try a white chocolate ganache drizzle instead of or in addition to the cranberry swirl.
* Make individual mini cheesecakes in ramekins for portion control.
FAQs
Q: Can I use frozen cranberries for this White Chocolate Cranberry Cheesecake?
A: Yes, frozen cranberries work perfectly for the cranberry swirl. You can use them directly from the freezer.
Q: How long does White Chocolate Cranberry Cheesecake last in the refrigerator?
A: Properly stored in an airtight container, your White Chocolate Cranberry Cheesecake will stay fresh for 3-5 days in the refrigerator.
Q: Can I make this White Chocolate Cranberry Cheesecake ahead of time for a special occasion?
A: Absolutely! This White Chocolate Cranberry Cheesecake is an excellent make-ahead dessert. You can make it 1-2 days in advance and store it in the refrigerator.
Q: What’s the best way to prevent cracks on my White Chocolate Cranberry Cheesecake?
A: To prevent cracks, avoid overmixing the batter, use a water bath during baking, and allow the White Chocolate Cranberry Cheesecake to cool slowly in the turned-off oven with the door slightly ajar before refrigerating.
Classic White Chocolate Cranberry Cheesecake
Equipment
- Medium bowl
- 9-inch springform pan
- Electric mixer
- Large bowl
- Small saucepan
- Knife
- Skewer
- Roasting pan
- Aluminum foil
- Wire rack
- Plastic wrap
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs (about 10-12 full graham cracker sheets)
- ⅓ cup unsalted butter melted
- ¼ cup granulated sugar
- Pinch salt
For the White Chocolate Filling
- 24 ounces full-fat cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 6 ounces good quality white chocolate melted and slightly cooled
- ½ cup sour cream
For the Cranberry Swirl/Topping
- 12 ounces fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup orange juice (or water)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
Instructions
Preparing the Crust
- Preheat your oven to 325°F (160°C).
- Combine graham cracker crumbs, melted butter, sugar, and a pinch of salt in a medium bowl; mix until well combined and it resembles wet sand.
- Press the mixture firmly and evenly into the bottom of a 9-inch springform pan, then bake for 10 minutes and cool slightly.
Crafting the White Chocolate Filling
- In a large bowl, beat softened cream cheese and 1 cup granulated sugar on medium speed until smooth and creamy, scraping down the sides as needed.
- Add the eggs one at a time, beating just until each is incorporated.
- Stir in the vanilla extract and sour cream until just combined.
- Gently fold in the melted white chocolate until no streaks remain.
- Pour the filling over the prepared crust in the springform pan.
Creating the Cranberry Swirl
- In a small saucepan, combine cranberries, ½ cup granulated sugar, and orange juice; cook over medium heat, stirring occasionally, until cranberries begin to burst and soften (5-7 minutes).
- Stir in the cornstarch slurry and continue to cook for another 1-2 minutes until the mixture thickens.
- Remove from heat and let cool slightly (10-15 minutes).
- Spoon dollops of the cooled cranberry mixture over the white chocolate filling and use a knife or skewer to gently swirl it into the cheesecake batter.
Baking and Chilling Your Cheesecake
- Prepare a water bath if desired by wrapping the bottom of the springform pan tightly with foil and placing it in a larger roasting pan with hot water halfway up the sides.
- Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour for slow cooling to prevent cracks.
- Remove the cheesecake from the water bath (if used) and place it on a wire rack to cool completely at room temperature.
- Once completely cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, for optimal setting.