Classic White Chocolate Cranberry Cheesecake
This classic cheesecake combines a buttery graham cracker crust with a rich, creamy white chocolate filling and a vibrant, tangy cranberry swirl. Perfect for holidays or special occasions, it's a show-stopping dessert that requires some patience for chilling but is well worth the effort.
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.
Notes
For best results, ensure all dairy ingredients are at room temperature before mixing to prevent a lumpy batter. Do not overmix the filling once the eggs are added, as this can incorporate too much air and lead to cracks. The water bath is highly recommended for an even bake and to minimize cracking, but it is optional. Allow ample time for the cheesecake to chill thoroughly; this is crucial for its texture and ability to slice cleanly.