Introduction

This Cranberry White Chocolate Cheesecake is a decadent dessert perfect for festive occasions or any time you crave a rich, creamy treat. The combination of tart cranberries and sweet white chocolate creates a delightful balance of flavors in every bite.

A slice of cheesecake with three main layers sits on a white plate on a white marbled surface. The bottom layer is a dark, crumbly chocolate crust. Above is a thick layer of creamy, pale yellow cheesecake that has swirls of red fruit and pieces of chocolate mixed inside. The top is smooth and light with dark chocolate drizzled across it in thin lines. On top, there is a cluster of shiny red cranberries dusted with white powdered sugar, along with a small green rosemary herb for decoration. A few loose cranberries are placed beside the plate. 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
15 ml heavy cream
Sugared cranberries, for garnish (optional)

Instructions

Step 1: Preheat your oven to 175°C and lightly grease the bottom and sides of a 23 cm springform pan. Place the pan on a large baking sheet.
Step 2: Mix the crushed cookie crumbs with melted butter until combined. Press this mixture firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then remove and allow to cool.
Step 3: Wrap the outside of the cooled springform pan tightly with multiple layers of heavy-duty foil to make it watertight. Set the wrapped pan in a deep baking sheet or roasting pan.
Step 4: Reduce the oven temperature to 160°C.
Step 5: In a stand mixer fitted with a paddle attachment, beat the cream cheese until smooth, about 3 to 4 minutes. Add sugar, salt, and vanilla, then beat until fully incorporated.
Step 6: Add eggs one at a time, mixing well after each addition. Blend in sour cream and heavy whipping cream until the mixture is smooth.
Step 7: Scrape down the sides of the bowl, then fold in the chopped cranberries and 185 g white chocolate chips. Mix on low speed for about 1 minute.
Step 8: Pour the cheesecake filling into the prepared crust and smooth the top. Place the pan into the roasting pan and carefully pour boiling water to a 2.5 cm depth around the foil-wrapped pan.
Step 9: Bake the cheesecake at 160°C for 90 minutes. The top should look set with a light golden color and may have a slight wobble in the center.
Step 10: Turn off the oven, open the door slightly (2–5 cm), and let the cheesecake cool inside for 1 hour to prevent cracking.
Step 11: After cooling, transfer the cheesecake to the refrigerator and chill uncovered for at least 4 hours or overnight.
Step 12: Melt the remaining 90 g of white chocolate chips with 15 ml of heavy cream in a double boiler until smooth. Drizzle this over the chilled cheesecake and garnish with sugared cranberries if desired before serving.

Tips & Variations

Use room temperature ingredients to ensure a smooth cheesecake batter and prevent cracking.
For a nuttier crust, mix in finely chopped nuts with the cookie crumbs before pressing into the pan.
If fresh cranberries are too tart for you, substitute with dried cranberries soaked in warm water to soften.
For a glossy chocolate drizzle, add a teaspoon of corn syrup to the melted white chocolate and cream mixture.

Storage

Store leftover cheesecake in the refrigerator, loosely covered, for up to 4 days. For longer storage, wrap tightly and freeze for up to 1 month. To serve, thaw in the refrigerator overnight. Reheating is not recommended as it can affect texture and flavor.

How to Serve

A slice of cheesecake is shown with three main layers, sitting on a white plate against a white marbled texture background. The bottom layer is a dark, crumbly chocolate crust. The middle layer is thick, creamy cheesecake flecked with red berries and bits of dark chocolate mixed inside. The top layer is smooth and pale cream, drizzled with thin lines of dark chocolate. On top, there are small red sugared berries, a sprig of green rosemary, and a piece of dark chocolate, all lightly dusted with powdered sugar. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the chocolate cookie crust with a graham cracker crust or digestive biscuit crust, adjusting the quantity to fit your pan size.

How do I prevent the cheesecake from cracking?

Using a water bath helps regulate temperature and moisture, reducing cracking. Also, avoid overmixing and cool the cheesecake gradually by leaving it in the oven with the door slightly open after baking.

Cranberry White Chocolate Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 127 reviews

This Cranberry White Chocolate Cheesecake is a rich and creamy dessert featuring a velvety cream cheese filling studded with fresh cranberries and white chocolate chips. Baked in a water bath for a smooth texture and topped with a decadent white chocolate drizzle and sugared cranberries, it perfectly balances tartness and sweetness, making it an irresistible treat for any occasion.

Author: Tara
Prep Time: 25 minutes
Cook Time: 1 hour 40 minutes
Total Time: 6 hours 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

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

Cheesecake 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

White Chocolate Drizzle

90 g white chocolate chips
15 ml heavy cream

Garnish

Sugared cranberries (optional)

Instructions

Prepare Pan and Oven: Preheat your oven to 175°C (350°F). Lightly grease the bottom and sides of a 23 cm springform pan using cooking spray and place it on a large baking sheet.
Form and Bake Crust: Mix the crushed chocolate sandwich cookies with the melted salted butter until well combined. Press the mixture evenly into the base and slightly up the sides of the prepared springform pan. Bake the crust for 10 minutes, then remove from oven and allow to cool.
Seal Pan for Water Bath: Once cooled, wrap the outside of the springform pan in several layers of heavy-duty foil to ensure it is fully watertight. Set the wrapped pan into a deep baking sheet or roasting pan to prepare for a water bath.
Lower Oven Temperature: Reduce the oven heat to 160°C (320°F) to bake the cheesecake gently.
Prepare Cheesecake Filling: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until smooth and creamy, about 3 to 4 minutes. Slowly add the granulated sugar and continue beating until the mixture is smooth. Add the pinch of salt and vanilla extract, blending thoroughly.
Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter without overmixing.
Incorporate Dairy: Add sour cream and heavy whipping cream to the mixture and blend until fully combined and smooth.
Fold in Cranberries and Chocolate: Using a spatula, scrape down the sides of the bowl, then gently fold in the coarsely chopped cranberries and white chocolate chips. Mix on low speed for about one minute to distribute them evenly without breaking down the berries.
Fill Crust and Prepare Water Bath: Pour the prepared filling into the baked crust and smooth the surface. Place the springform pan into the prepared baking sheet or roasting pan. Carefully pour boiling water into the outer pan until it reaches about 2.5 cm (1 inch) up the sides of the foil-wrapped pan, creating a water bath to prevent cracking and ensure even cooking.
Bake Cheesecake: Bake the cheesecake at 160°C for 90 minutes. The top should lose its shine and appear set with a light golden hue. A slight wobble in the center is normal and indicates perfect doneness.
Cool Gradually: Turn off the oven and open the oven door about 2–5 cm to allow the cheesecake to cool gradually inside the oven for one hour. This gentle cooling helps avoid cracking on the surface.
Chill: Remove the cheesecake from the oven and water bath, then transfer it to the refrigerator. Chill uncovered for at least 4 hours or preferably overnight to set completely.
Finish Garnish and Serve: Melt the white chocolate chips with 15 ml heavy cream in a double boiler until smooth and glossy. Drizzle the melted white chocolate over the chilled cheesecake. Optionally, garnish with sugared cranberries for an elegant and festive touch before serving.

Notes

Ensure all dairy ingredients are at room temperature to avoid lumps in the batter.
Using a water bath helps maintain moisture and prevents the cheesecake from cracking.
Sugared cranberries can be made by tossing fresh cranberries in sugar; this adds a decorative and flavorful garnish.
Store leftovers covered tightly in the refrigerator for up to 5 days.
For best results, let the cheesecake chill overnight to develop its flavors fully.

Keywords: Cranberry Cheesecake, White Chocolate Cheesecake, Holiday Dessert, Christmas Cheesecake, Water Bath Cheesecake, Cream Cheese Dessert