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Perfect Cranberry White Chocolate Cheesecake

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A creamy cheesecake featuring a buttery graham cracker crust, swirled with tangy cranberry sauce and rich white chocolate, perfect for holiday celebrations.

Ingredients

Scale
  • 1 ½ cups (150 g) graham cracker crumbs
  • 6 tbsp (85 g) unsalted butter, melted
  • 2 tbsp (25 g) granulated sugar
  • 24 oz (680 g) cream cheese, softened
  • 8 oz (225 g) white chocolate, chopped
  • 1 cup (200 g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ½ cup (120 ml) sour cream
  • 1 ½ cups (150 g) fresh cranberries
  • ½ cup (100 g) granulated sugar
  • 2 tbsp (30 ml) water
  • Zest of 1 orange

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated. Press mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
  2. In a small saucepan, combine cranberries, sugar, water, and orange zest. Cook over medium heat, stirring occasionally, until cranberries burst and mixture thickens, about 8-10 minutes. Remove from heat and cool slightly. For a smoother swirl, pulse in a blender or strain through a sieve.
  3. Melt white chocolate in a heatproof bowl over simmering water, stirring gently until smooth. Let cool slightly.
  4. In a large bowl, beat softened cream cheese until smooth. Gradually add sugar, beating until incorporated. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream. Fold in melted white chocolate gently.
  5. Pour half the cheesecake batter over the cooled crust. Spoon half the cranberry mixture on top and swirl gently with a knife or skewer. Pour remaining batter over the swirl, then add remaining cranberries and swirl lightly again.
  6. Place springform pan on a baking sheet and bake at 325°F (160°C) for 50-60 minutes until edges are set but center jiggles slightly.
  7. Turn off oven, crack door open, and cool cheesecake inside for 1 hour. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
  8. Run a thin knife around pan edges before unlocking springform. Slice with a hot, clean knife and serve chilled, optionally garnished with whipped cream or fresh cranberries.

Notes

Ensure cream cheese is fully softened before mixing to avoid lumps. Melt white chocolate gently and cool slightly before adding to batter to prevent curdling. Avoid overmixing cranberry swirl to maintain pretty ribbons. Bake at low temperature and cool gradually to prevent cracks. For dairy-free or gluten-free versions, substitute ingredients as noted.

Nutrition

Keywords: cranberry cheesecake, white chocolate cheesecake, holiday dessert, Christmas dessert, easy cheesecake, festive dessert

Find it online: https://yumyep.com/perfect-cranberry-white-chocolate-cheesecake-easy-holiday-recipe-guide/