Description
This rich and creamy Cranberry White Chocolate Cheesecake features a buttery graham cracker crust topped with a luscious white chocolate-infused cream cheese filling. The cheesecake is perfectly balanced with a vibrant homemade cranberry sauce, combining the tartness of fresh cranberries with a hint of orange zest and vanilla. Baked in a water bath for a smooth texture and chilled to perfection, it’s an indulgent dessert ideal for holiday gatherings or special occasions.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 8 oz white chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 1 pinch salt
Cranberry Topping
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar
- 1/4 cup orange juice
- 1/4 cup water
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch (optional)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes, then set aside to cool slightly.
- Melt the White Chocolate: Gently melt the white chocolate using a double boiler or microwave in short bursts to avoid burning. Allow it to cool to room temperature.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar and continue mixing. Add the eggs one at a time, beating well after each addition. Stir in the sour cream, melted white chocolate, vanilla extract, flour, and a pinch of salt until the batter is smooth and fully combined.
- Assemble and Bake: Wrap the outside of the springform pan with foil to prevent water from seeping in. Pour the cheesecake filling over the prepared crust. Place the pan in a water bath (a larger pan with hot water reaching halfway up the sides of the springform pan) and bake for 60 to 70 minutes. The edges should be set while the center remains slightly jiggly.
- Cool in Oven: Turn off the oven, crack the door open slightly, and let the cheesecake cool slowly inside for 1 hour to prevent cracking.
- Chill the Cheesecake: Refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
- Prepare the Cranberry Topping: In a saucepan, combine the cranberries, 3/4 cup sugar, orange juice, and water. Bring to a boil over medium heat, then reduce to a simmer and cook for 10–12 minutes until the cranberries have softened and the mixture thickens slightly. Stir in the orange zest, vanilla extract, and if desired, cornstarch dissolved in a little water to thicken the sauce further. Remove from heat and let cool.
- Serve: Spoon the cooled cranberry topping evenly over the chilled cheesecake. Garnish as desired and serve chilled.
Notes
- Room temperature eggs and cream cheese ensure a smooth cheesecake batter.
- Using a water bath helps achieve a creamy texture and prevents cracks.
- Melting the white chocolate gently avoids graininess.
- The cranberry topping can be made a day ahead and refrigerated.
- For easier slicing, run a warm knife along the edges before serving.
- If using frozen cranberries, thaw slightly before cooking.
