Cranberry White Chocolate Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the tartness of cranberries and the sweetness of white chocolate. This festive dessert is perfect for holiday gatherings or special occasions, offering a beautiful presentation and a delicious balance of flavors. The buttery crust, smooth filling, and vibrant cranberry topping make it a showstopper!

Ingredients List

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• 8 oz (225 g) white chocolate, melted and slightly cooled

For the Cranberry Topping:

• 2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/2 cup water
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (optional, for thickening)

Timing

Preparing Cranberry White Chocolate Cheesecake takes about 30 minutes of prep time, 1 hour of baking time, and several hours for cooling and chilling.

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Mix Ingredients: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
3. Form the Crust: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes. Remove and let cool.

Step 2: Prepare the Cheesecake Filling

1. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
2. Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract, mixing until well combined.
3. Add Eggs: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
4. Add Sour Cream and Flour: Mix in the sour cream and flour until just combined. Be careful not to overmix.
5. Incorporate White Chocolate: Gently fold in the melted white chocolate until fully incorporated.

Step 3: Assemble the Cheesecake

1. Pour Filling: Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
2. Bake: Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Step 4: Prepare the Cranberry Topping

1. Cook Cranberries: In a medium saucepan, combine the cranberries, granulated sugar, water, and vanilla extract. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes.
2. Thicken (Optional): If you prefer a thicker topping, mix the cornstarch with a little water to create a slurry and stir it into the cranberry mixture. Cook for an additional 1-2 minutes until thickened.
3. Cool: Remove from heat and let the cranberry topping cool to room temperature.

Step 5: Chill and Serve

1. Cool Completely: Once the cheesecake has cooled, refrigerate for at least 4 hours or overnight for best results.
2. Top with Cranberries: Before serving, spoon the cooled cranberry topping over the cheesecake.
3. Slice and Serve: Carefully remove the sides of the springform pan, slice the cheesecake, and serve chilled. Enjoy the delicious combination of flavors!

Nutritional Information

Here’s a quick glance at the nutritional profile of Cranberry White Chocolate Cheesecake (per slice, based on 12 servings):

Nutrient	Amount per Serving
Calories	400
Protein	6g
Fat	25g
Carbohydrates	40g
Fiber	1g
Sugar	25g

Tips for Customization

• Add Nuts: Incorporate chopped nuts like pecans or walnuts into the crust for added texture.
• Flavor Variations: Use orange zest in the cranberry topping for a citrusy twist.
• Chocolate Drizzle: Drizzle melted dark chocolate over the cheesecake for an extra touch of indulgence.

Storing Tips for the Recipe

Store any leftover cranberry white chocolate cheesecake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months; just wrap it tightly in plastic wrap and foil.

Conclusion

Cranberry White Chocolate Cheesecake is a stunning dessert that combines creamy, rich cheesecake with the tartness of cranberries and the sweetness of white chocolate. This recipe is sure to impress at any gathering, making it a perfect choice for holiday celebrations or special occasions. Enjoy this delightful treat with family and friends!

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance. It actually tastes better after chilling overnight!

How do I know when the cheesecake is done?

The edges should be set, and the center should have a slight jiggle. The cheesecake will firm up as it cools.

Can I use frozen cranberries?

Yes, frozen cranberries work well in this recipe. Just make sure to thaw them before cooking.