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Cranberry White Chocolate Cheesecake Recipe

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★★★★★

4.7 from 114 reviews

This decadent Cranberry White Chocolate Cheesecake features a buttery chocolate cookie crust filled with a creamy blend of cream cheese, sour cream, and white chocolate, studded with fresh cranberries. Baked in a water bath for a perfectly smooth texture, it is topped with a luscious white chocolate drizzle and optional sugared cranberries for an elegant finish, making it an ideal dessert for festive occasions or special gatherings.

Ingredients

Scale

Crust

  • 220 g finely crushed chocolate sandwich cookies, cream removed
  • 62 g salted butter, melted

Filling

  • 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

Topping

  • 90 g white chocolate chips
  • 15 ml heavy cream
  • Sugared cranberries, for garnish (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 175°C. Lightly grease the bottom and sides of a 23 cm springform pan with cooking spray and place it on a large baking sheet.
  2. Make the Crust: Combine the finely crushed chocolate sandwich cookies with the melted salted butter. Press this mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes, then remove from the oven and let cool.
  3. Prepare Water Bath: Once the crust is cooled, wrap the exterior of the springform pan tightly in multiple layers of heavy-duty foil to make it watertight. Place the foil-wrapped pan into a deep baking sheet or roasting pan.
  4. Reduce Oven Temperature: Lower the oven temperature to 160°C for baking the cheesecake filling.
  5. Mix the Filling: Using a stand mixer with a paddle attachment, beat the softened cream cheese on medium speed for 3 to 4 minutes until smooth and creamy. Gradually add the granulated sugar and mix until fully incorporated and smooth. Add a pinch of salt and vanilla extract, blending well.
  6. Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter without overmixing.
  7. Incorporate Creams: Blend in the sour cream followed by the heavy whipping cream until the mixture is smooth and uniform in texture.
  8. Add Cranberries and White Chocolate: Scrape down the sides of the bowl, then add the coarsely chopped fresh cranberries and 185 g of white chocolate chips. Mix on low speed for about 1 minute to evenly distribute.
  9. Assemble Cheesecake: Pour the filling into the prepared crust and smooth the top with a spatula. Place the springform pan inside the larger roasting pan.
  10. Add Boiling Water: Carefully pour boiling water into the outer pan, filling it to about 2.5 cm (1 inch) high around the foil-wrapped springform pan to create a water bath for even baking and to prevent cracking.
  11. Bake: Bake at 160°C for 90 minutes. The cheesecake should have a set, lightly golden top with a gentle wobble in the center when done.
  12. Cool in Oven: Turn off the oven, open the door slightly (2–5 cm), and allow the cheesecake to cool inside for 1 hour to minimize cracking.
  13. Chill: Transfer the cheesecake to the refrigerator and chill uncovered for at least 4 hours or preferably overnight to fully set.
  14. Make Topping and Garnish: Melt 90 g of white chocolate chips with 15 ml of heavy cream in a double boiler until smooth. Drizzle the melted white chocolate over the chilled cheesecake. Garnish with sugared cranberries if desired before serving.

Notes

  • Using room temperature ingredients helps achieve a smoother cheesecake batter.
  • Wrapping the pan in foil and using a water bath prevents cracks and promotes even baking.
  • Do not overmix the batter after adding eggs to avoid incorporating too much air, which can lead to cracks.
  • Letting the cheesecake cool slowly in the turned-off oven helps reduce shrinking and cracking.
  • Chilling the cheesecake for several hours is crucial for proper setting and best texture.
  • Sugared cranberries add a festive and decorative touch but can be omitted.

Keywords: Cranberry White Chocolate Cheesecake, cheesecake recipe, white chocolate, cranberry dessert, baked cheesecake, holiday dessert

Find it online: https://dailysimplerecipe.com/cranberry-white-chocolate-cheesecake-recipe/