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Cranberry White Chocolate Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Lower Oven Temperature: Reduce the oven heat to 160°C (320°F) to bake the cheesecake gently.
  5. 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.
  6. Add Eggs: Incorporate the eggs one at a time, mixing well after each addition to ensure a smooth batter without overmixing.
  7. Incorporate Dairy: Add sour cream and heavy whipping cream to the mixture and blend until fully combined and smooth.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

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