Description
Creamy cranberry and white chocolate cheesecake brings festive winter magic to dessert tables. Luxurious layers of tangy berries and sweet chocolate create a perfect holiday indulgence you’ll want to savor again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups cream cheese
- 1 cup white chocolate chips
- 1 cup fresh cranberries
- 2 large eggs
Crust Ingredients:
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter
- 0.25 cup granulated sugar
Finishing/Binding Ingredients:
- 0.5 cup sour cream
- 1 tsp vanilla extract
- 0.25 cup heavy cream
- 2 tbsp cornstarch
- 0.25 tsp salt
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Melt butter and mix with graham cracker crumbs and sugar until the mixture resembles coarse sand.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even, compact base for the cheesecake.
- Melt white chocolate chips using a double boiler or microwave, stirring until smooth and fully liquefied.
- Beat cream cheese in a large mixing bowl until creamy and smooth, gradually incorporating eggs one at a time.
- Fold in melted white chocolate, sour cream, vanilla extract, heavy cream, cornstarch, and salt until the mixture is uniform and silky.
- Gently fold fresh cranberries into the cheesecake batter, distributing them evenly throughout.
- Pour the batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly when gently shaken.
- Remove from oven and allow to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.
- Before serving, carefully release the springform pan and garnish with additional fresh cranberries if desired.
Notes
- Choose high-quality white chocolate chips for a richer, smoother flavor that enhances the overall taste of the cheesecake.
- Allow cream cheese to reach room temperature before mixing to ensure a smooth, lump-free batter that blends perfectly.
- Avoid overmixing the batter after adding eggs to prevent air bubbles that can cause cracking during baking.
- Create a water bath by placing the springform pan in a larger baking dish filled with hot water to ensure even baking and prevent surface cracks.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs or ground nuts like almonds.
- Swap fresh cranberries with frozen ones if out of season, but pat them dry to prevent excess moisture in the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 456
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 102 mg