Introduction

This Cranberry White Chocolate Cheesecake is a luscious, creamy dessert that combines tangy cranberries with sweet white chocolate in a smooth, velvety filling. With a rich chocolate cookie crust and a delicate white chocolate drizzle topping, it’s perfect for special occasions or treating yourself.

A slice of cheesecake with three layers: the bottom layer is a dark brown crunchy crust, the middle layer is thick and creamy white cheesecake with pieces of red berries and dark chocolate mixed inside, and the top layer is a smooth, pale cream with thin drizzles of dark chocolate. On top, there are whole red berries dusted with white sugar and a small piece of chocolate garnished with a green sprig. The slice sits on a white plate with a white marbled surface in the background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

220 g finely crushed chocolate sandwich cookies, cream removed
62 g salted butter, melted
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
90 g white chocolate chips (for topping)
15 ml heavy cream (for topping)
Sugared cranberries, for garnish (optional)

Instructions

Step 1: Preheat your oven to 175°C. Lightly grease the bottom and sides of a 23 cm springform pan and place it on a large baking sheet.
Step 2: Mix the crushed cookie crumbs with melted butter. Press this mixture firmly into the base and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove and let cool.
Step 3: Wrap the outside of the cooled pan in multiple layers of heavy-duty foil to make it watertight. Set the wrapped pan into a deep baking sheet or roasting pan.
Step 4: Reduce oven temperature to 160°C.
Step 5: In a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth (3 to 4 minutes). Add sugar and beat until fully combined. Mix in salt and vanilla extract.
Step 6: Add eggs one at a time, mixing well after each addition. Blend in sour cream and heavy whipping cream until smooth and creamy.
Step 7: Scrape down the sides of the bowl, then fold in the chopped cranberries and white chocolate chips. Mix on low speed for about 1 minute.
Step 8: Pour the filling into the crust and smooth the surface. Place the springform pan into the baking sheet or roasting pan, then carefully pour boiling water around the pan until it reaches about 2.5 cm deep.
Step 9: Bake at 160°C for 90 minutes. The top should appear set with a light golden color but may have a slight wobble in the center.
Step 10: Turn off the oven and crack the door open 2–5 cm. Let the cheesecake cool inside for 1 hour to prevent cracking.
Step 11: Transfer the cheesecake to the refrigerator and chill uncovered for at least 4 hours or overnight.
Step 12: To make the topping, melt 90 g white chocolate chips with 15 ml heavy cream in a double boiler until smooth. Drizzle over the chilled cheesecake and garnish with sugared cranberries if desired before serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter.
Wrap the pan well in foil to prevent water from seeping into the cheesecake during the water bath bake.
Substitute fresh cranberries with dried cranberries if fresh are not available, but soak them briefly in warm water to soften.
For a richer crust, add a tablespoon of cocoa powder to the cookie crumbs before mixing with butter.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap it tightly with plastic wrap. Reheat is generally not recommended; serve chilled for best texture and flavor.

How to Serve

The image shows a slice of cheesecake with three clear layers: a dark brown crumbly crust at the bottom, a thick creamy white layer with swirls of red berries and darker spots spread throughout the middle, and a smooth pale yellowish-white top layer. The top is decorated with a few glossy red berries, a sprig of green rosemary, and a small piece of dark chocolate dusted with powdered sugar. Thin lines of dark chocolate drizzle overlay the top surface. The slice rests on a simple white plate, set against a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, but thaw and drain them well before adding to the batter to avoid excess moisture that could affect the texture.

Why do I need to use a water bath?

The water bath provides gentle, even heat that helps prevent cracks and ensures the cheesecake cooks evenly with a creamy texture.