Description
This Cranberry White Chocolate Cheesecake is a luscious and festive dessert perfect for holiday gatherings or any special occasion. Featuring a rich and creamy white chocolate-infused cheesecake baked on a buttery graham cracker crust, topped with a tangy-sweet cranberry orange sauce, it offers a harmonious balance of flavors and textures. The cheesecake is baked in a water bath to ensure a smooth, velvety texture, and the cranberry topping adds a vibrant, refreshing contrast.
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 crust: Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes to set, then remove from the oven and set aside to cool.
- Melt white chocolate: Gently melt the white chocolate using a double boiler or microwave in short bursts, stirring frequently to avoid scorching. Once melted, allow it to cool slightly so it doesn’t curdle the cream cheese mixture later.
- Make cheesecake batter: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, mixing thoroughly. Add eggs one at a time, beating well after each addition to achieve a smooth texture. Blend in sour cream, melted white chocolate, vanilla extract, flour, and a pinch of salt until fully incorporated and smooth.
- Bake cheesecake: Wrap the outside of the springform pan with foil to prevent water from leaking in during baking. Pour the cheesecake filling over the prepared crust. Place the springform pan into a larger pan and fill the surrounding pan with hot water to create a water bath. Bake for 60–70 minutes until the edges are set and the center remains slightly jiggly.
- Cool in oven: Once baking is finished, turn off the oven and crack the door open. Leave the cheesecake inside the oven for 1 hour to cool gradually, which helps prevent cracking.
- Chill cheesecake: After the cheesecake has cooled in the oven, remove it and refrigerate for at least 4 hours or preferably overnight to firm up and develop flavors.
- Prepare cranberry topping: In a saucepan, combine cranberries, sugar, orange juice, and water. Bring to a boil over medium heat, then reduce to a simmer for 10–12 minutes until the cranberries burst and the mixture thickens. Stir in orange zest, vanilla extract, and cornstarch if using, to thicken further. Remove from heat and allow to cool completely.
- Serve: Spoon the cooled cranberry topping evenly over the chilled cheesecake. Garnish as desired with extra orange zest or fresh cranberries, then slice and serve.
Notes
- Using room temperature eggs and cream cheese helps to create a smooth batter without lumps.
- To avoid cracking, do not overbake the cheesecake; it should still have a slight jiggle in the center when done.
- Wrapping the springform pan with foil is essential to prevent water from the water bath leaking in and ruining the crust.
- The cranberry topping can be made a day ahead and stored in the refrigerator for convenience.
- For a thicker cranberry sauce, increase the amount of cornstarch slightly, but be sure to dissolve it well before adding.
- Allow the cheesecake to come to room temperature for about 10-15 minutes before serving for best flavor and texture.
