Introduction

Cranberry White Chocolate Cheesecake is a delightful dessert that perfectly balances creamy richness with tart cranberries and sweet white chocolate. This festive treat is ideal for holiday gatherings or special occasions, combining a buttery crust, smooth filling, and vibrant topping for a memorable presentation.

A thick slice of cheesecake with three visible layers: a dense, light brown crumbly crust at the bottom, a smooth and creamy white middle layer, and a glossy, deep red cranberry topping with whole cranberries piled on top, some spilling down the sides. A small sprig of green rosemary sits on top of the cranberries. The slice is placed on a textured white plate, with more cranberries scattered around. In the background, the remaining cheesecake and a white bowl filled with cranberries rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For the Cheesecake Filling:

16 oz (450 g) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour
8 oz (225 g) white chocolate, melted and slightly cooled

For the Cranberry Topping:

2 cups fresh or frozen cranberries
1/2 cup granulated sugar
1/2 cup water
1 teaspoon vanilla extract
1 tablespoon cornstarch (optional, for thickening)

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for about 10 minutes, then remove and let cool.

Step 2: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar and vanilla extract, mixing well. Add eggs one at a time, beating after each addition and scraping the bowl sides as needed. Mix in sour cream and flour until just combined, being careful not to overmix. Gently fold in the melted white chocolate.

Step 3: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake for 50-60 minutes until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Step 4: In a medium saucepan, combine cranberries, granulated sugar, water, and vanilla extract. Cook over medium heat until the cranberries burst and the mixture thickens, about 10-15 minutes. For a thicker topping, stir in a cornstarch slurry and cook 1-2 more minutes. Remove from heat and cool to room temperature.

Step 5: Once the cheesecake is completely cooled, refrigerate for at least 4 hours or overnight. Before serving, spoon the cranberry topping over the cheesecake. Carefully remove the springform pan sides, slice, and serve chilled.

Storage

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat is not recommended; serve chilled for best texture and flavor.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be prepared a day in advance and tastes even better after chilling overnight.

How do I know when the cheesecake is done?

The edges should be set, and the center should have a slight jiggle. The cheesecake will firm up as it cools, giving you a perfect creamy texture.