White Chocolate Cranberry Cheesecake
This delicious white chocolate cranberry cheesecake combines the creamy richness of white chocolate with the tangy sweetness of cranberries for a flavor combination that is sure to delight. The easy-to-follow recipe and minimal prep time make it the perfect indulgent treat for your holiday gatherings.
Equipment
- Food processor
- 9-inch springform pan
- Stand mixer
- medium heavy bottom saucepan
Ingredients
Crust
- 25 vanilla sandwich cookies
- 1/4 cup butter melted
White Chocolate Cheesecake
- 10 oz white chocolate
- 24 oz cream cheese room temperature
- 1 cup sugar
- 1/4 cup flour
- 4 eggs
- 1 egg yolk
- 1 tbsp vanilla extract
- 1 cup heavy cream
Cranberry Topping
- 1 pound cranberries
- 1 tbsp cornstarch
- 1 cup sugar
- 1/2 cup water
Instructions
Crust
- Preheat oven to 350 degrees F. Lightly grease and line 9-inch springform pan with parchment paper. Set aside.
- Add the vanilla sandwich cookies to a food processor and process until the consistency of sand. Transfer to a small bowl and mix with the melted butter. Evenly press the crumb mixture into the bottom and sides of a 9-inch springform pan. Use a measuring cup to firmly press the crust into an even layer.
- Bake the crust in preheated oven for 8 minutes. Remove from oven and set aside.
Prepare oven
- Once the crust is out of the oven, place a 9x13-inch pan on the bottom rack of your oven. Bring a large pot of water to a boil. Once the water is boiling, carefully pour the water into the pan that is in the oven. Shut the oven door.
Cheesecake
- Melt the white chocolate over a double boiler. Once it is completely melted and smooth, remove it from the heat and set aside to allow it to cool slightly.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese at medium-high speed for about 1 minutes, until it is smooth and creamy. Add the sugar and flour and beat until well combined (about 2-3 minutes), scraping down the sides of the bowl as needed.
- Replace the whisk attachment with the paddle. Beat in the eggs and egg yolk one at a time on low speed, scraping down the bowl after each addition. Mix in the vanilla.
- Add the melted white chocolate to the batter. By this time, it should have cooled slightly so it will not melt the rest of the ingredients. Mix on low speed until it is fully incorporated. Finally, mix in the heavy cream. The batter should be smooth and creamy.
- Pour the cheesecake filling into the pre-baked crust. Use an offset spatula to smooth it out into an even layer. Place the springform pan on the middle rack, directly over the pan with boiling water, and bake for 1 hour 10 minutes, or until the top is set and there is a very slight jiggle in the center.
- When the cheesecake is done baking, turn off the oven and allow it to cool in the oven with the oven door cracked open just a couple of inches for 1 hour. Then, transfer the cheesecake onto the kitchen counter and allow it to cool at room temperature for another hour. Once the cheesecake is at room temperature, run a knife around the edges and remove it from the springform pan. Refrigerate the cheesecake (uncovered) for at least 4 hours but preferably overnight.
Cranberry Topping
- Pulse the cranberries and cornstarch in a food processor until the cranberries a roughly chopped.
- Transfer to a medium heavy bottom saucepan. Add sugar and water. Bring to a boil over medium heat, then simmer for 10-15 minutes, stirring frequently. Once thickened, remove from heat and let cool for 5 minutes. Place cranberry mixture back into the food processor and process until smooth. Allow to cool completely.
- Pour the cranberry sauce over the chilled cheesecake. Use a small offset spatula to spread it around. Return the cheesecake to the fridge for 15 minutes to allow the sauce to set. Once the sauce is set, slice the cheesecake and enjoy!
Notes
- Storage - Cheesecake will last for about 1 week in the fridge if kept covered. You can also wrap it with plastic wrap and freeze for up to three months.
- Make ahead - Cheesecake is a great make ahead dessert recipe. Since cheesecake is best when it is chilled overnight, you can bake the cheesecake a day before and keep in the refrigerator until you are ready to serve. You can also make the cheesecake up to 3 days before. Chill the cake uncovered the first night. Then, you can decorate it with the ganache, or leave it as it. Make sure to cover it with plastic wrap after the first night to prevent it from becoming dry.
- Room Temperature Ingredients – When making cheesecake, you must ALWAYS make sure all of your refrigerated ingredients are at room temperature before you begin. For this recipe, that includes the cream cheese, eggs, sour cream, and stout. Room temperature ingredients will produce a smooth and uniform batter, which is key when making cheesecake. To ensure everything is at room temperature, remove the ingredients from the refrigerator and allow them to sit on the counter for at least 3 hours before beginning.
- Bake the cheesecake in a moist environment - Baking the cheesecake in a moist environment will prevent it from forming any cracks. It also ensures that the cheesecake is baked evenly. I like to bake my cheesecakes directly over a roasting pan filled with boiling water. I find that this method is less messy than baking in a water bath. If you’d like to use the traditional water bath method, make sure you tightly wrap your springform pan with aluminum foil to prevent any water from seeping into the cheesecake.
- Cool slowly - Once the cheesecake is baked, allow it to slowly cool to room temperature. Turn off the oven and open the door a few inches with the cheesecake still inside. Leave it there for 1 hour before transferring it to your counter to cool completely for another hour.
Nutrition
Serving: 1sliceCalories: 843kcalCarbohydrates: 82gProtein: 11gFat: 54gSaturated Fat: 29gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 199mgSodium: 426mgPotassium: 291mgFiber: 2gSugar: 64gVitamin A: 1562IUVitamin C: 7mgCalcium: 165mgIron: 1mg
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