Introduction

This Cranberry White Chocolate Cheesecake combines the creamy richness of classic cheesecake with the tartness of fresh cranberries and the sweetness of white chocolate. Wrapped in a buttery chocolate cookie crust, it’s a festive dessert perfect for any occasion.

The image shows a round layered dessert with three main layers visible. The bottom layer is dark brown and looks like a crust, crumbly in texture. The middle layer is thick, creamy, and off-white with red berry pieces inside, giving a soft, smooth look. The top layer is a shiny, pale yellow glaze that drips slightly down the sides. On top, there is a generous pile of bright red and dark purple berries, dusted with white powdered sugar. A green sprig rests on the berries adding a fresh touch. The dessert is placed on white parchment paper, all set on a white marbled surface. 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 (for topping)
15 ml heavy cream (for topping)
Sugared cranberries, for garnish (optional)

Instructions

Step 1: Preheat your oven to 175°C. Place a 23 cm springform pan on a large baking sheet and lightly grease the bottom and sides with cooking spray.
Step 2: Combine crushed chocolate sandwich cookies with melted butter. Press this mixture firmly into the base and slightly up the sides of the prepared pan. Bake for 10 minutes, then remove and allow to cool.
Step 3: Wrap the outside of the cooled springform pan tightly in multiple layers of heavy-duty foil to create a watertight seal. Set the wrapped pan into 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 completely smooth, about 3 to 4 minutes. Add sugar and continue beating until smooth.
Step 6: Mix in salt and vanilla extract thoroughly. Add eggs one at a time, blending well after each addition.
Step 7: Blend in sour cream and heavy whipping cream until the mixture is smooth and creamy.
Step 8: Scrape down the bowl sides, then gently fold in the chopped cranberries and white chocolate chips. Mix on low speed for one minute.
Step 9: Pour the filling over the cooled crust and smooth the top evenly. Place the assembled pan back into the roasting pan. Carefully pour boiling water into the outer pan until it reaches about 2.5 cm around the foil-wrapped springform pan to create a water bath.
Step 10: Bake at 160°C for 90 minutes. The cheesecake top should lose its shine and have a light golden color. A slight wobble in the center is normal.
Step 11: Turn off the oven, slightly open the door (2–5 cm), and let the cheesecake cool inside for 1 hour to prevent cracking.
Step 12: Transfer the cheesecake to the refrigerator and chill uncovered for at least 4 hours or overnight.
Step 13: Melt 90 g white chocolate chips with 15 ml heavy cream in a double boiler until smooth. Drizzle the white chocolate over the top of the cheesecake and garnish with sugared cranberries if desired before serving.

Tips & Variations

Ensure all dairy ingredients are at room temperature before mixing to achieve a silky, smooth filling.
Use a water bath while baking to prevent cracks and promote even cooking.
Substitute sugared cranberries with fresh raspberries or pomegranate seeds for a different garnish.
For a lighter version, replace heavy cream with Greek yogurt in the filling.

Storage

Store leftover cheesecake tightly covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake wrapped well in plastic wrap and aluminum foil; it can keep up to 2 months frozen. Thaw overnight in the refrigerator before serving. Reheat topping gently if needed, but the cheesecake itself is best served chilled.

How to Serve

A slice of cheesecake with three main layers is shown on a white plate against a white marbled texture. The bottom layer is a dark brown, crumbly chocolate crust. The middle layer is thick, creamy white cheesecake with visible embedded red berries and dark chocolate chunks scattered inside. The top layer is a smooth, light cream-colored glaze with thin dark chocolate drips running down the sides. The slice is decorated on top with several sugared red berries, a sprig of green rosemary, and a small square of dark chocolate dusted with powdered sugar. The overall look is rich and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While possible, baking without a water bath increases the risk of cracks and uneven cooking. The water bath helps the cheesecake bake gently and maintain moisture, resulting in a smooth texture.

Can I use frozen cranberries in this recipe?

Yes, you can use frozen cranberries, but be sure to thaw and drain them well to avoid excess moisture in the filling, which could affect texture.