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Cranberry White Chocolate Cheesecake Recipe

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★★★★★

4.5 from 80 reviews

This Cranberry White Chocolate Cheesecake features a rich and creamy cream cheese filling studded with fresh cranberries and white chocolate chips atop a buttery chocolate cookie crust. Baked in a water bath to achieve a smooth texture and prevent cracking, it is finished with a glossy white chocolate drizzle and optional sugared cranberries for an elegant, festive dessert perfect for celebrations or special occasions.

Ingredients

Scale

Crust

  • 220 g finely crushed chocolate sandwich cookies, cream removed
  • 62 g salted butter, melted

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

Topping

  • 90 g white chocolate chips
  • 15 ml heavy cream
  • Sugared cranberries, for garnish (optional)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 175°C. Place a 23 cm springform pan on a large baking sheet and lightly grease the bottom and sides using cooking spray to prevent sticking.
  2. Make Crust: Combine the finely crushed chocolate sandwich cookie crumbs with melted salted butter, mixing until evenly moistened. Press this mixture firmly into the base and slightly up the sides of the springform pan. Bake for 10 minutes, then remove and allow to cool completely.
  3. Prepare Water Bath: Wrap the cooled springform pan’s exterior in several layers of heavy-duty aluminum foil, ensuring it is completely watertight to prevent leakage. Place this wrapped pan inside a deep baking sheet or roasting pan.
  4. Reduce Oven Temperature: Lower the oven heat to 160°C to prepare for slow, even baking of the cheesecake.
  5. Mix Filling Ingredients: Using a stand mixer fitted with a paddle attachment, beat softened cream cheese on medium speed until smooth and creamy, approximately 3 to 4 minutes. Gradually add granulated sugar and continue beating until fully incorporated. Add a pinch of salt and vanilla extract, mixing well. Incorporate eggs one at a time, ensuring each is fully mixed before adding the next. Blend in sour cream and heavy whipping cream until the batter is completely smooth.
  6. Add Mix-ins: Scrape down the sides of the mixing bowl to ensure even blending. Add coarsely chopped fresh cranberries and white chocolate chips, mixing on low speed for 1 minute to distribute evenly without breaking the berries.
  7. Fill Crust and Position for Baking: Pour the cheesecake filling into the prepared crust, smoothing the surface with a spatula. Place the springform pan back into the roasting pan and carefully pour boiling water into the outer pan until it reaches approximately 2.5 cm (1 inch) deep around the foil-wrapped pan to create a water bath.
  8. Bake Cheesecake: Bake at 160°C for 90 minutes. The cheesecake top should lose its shine, look set with a light golden color, and have a slight, gentle wobble in the center, indicating perfect doneness.
  9. Cool in Oven: Turn off the oven and crack the door open 2 to 5 cm. Let the cheesecake cool inside the oven for 1 hour to reduce the risk of cracking by allowing gradual temperature change.
  10. Chill: Remove the cheesecake from the oven and unwrap it. Transfer it to the refrigerator and chill uncovered for at least 4 hours or preferably overnight for best texture and flavor development.
  11. Prepare Topping: Melt 90 g white chocolate chips with 15 ml heavy cream in a double boiler or heatproof bowl over simmering water until smooth and glossy.
  12. Decorate and Serve: Drizzle the melted white chocolate over the chilled cheesecake. Garnish with sugared cranberries if desired before slicing and serving.

Notes

  • Ensure all dairy ingredients are at room temperature before mixing for a silky-smooth batter and to prevent lumps.
  • Baking the cheesecake in a water bath helps maintain a gentle, even heat to prevent cracking and keep the texture creamy.
  • Use a high-quality white chocolate for best flavor and smooth melting.
  • Allow the cheesecake to chill thoroughly before adding the topping so that the chocolate drizzle does not melt the surface.
  • Wrap the springform pan securely in foil to avoid water seeping into the crust during baking.
  • If fresh cranberries are unavailable, frozen can be used but should be thawed and drained to avoid excess moisture.

Keywords: cranberry cheesecake, white chocolate cheesecake, baked cheesecake, holiday dessert, creamy cheesecake recipe, water bath cheesecake

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