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Cranberry White Chocolate Cheesecake

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A rich and creamy cheesecake with tart cranberries and sweet white chocolate, perfect for autumn gatherings.

Ingredients

Scale
  • 220 g finely crushed chocolate sandwich cookies, cream removed
  • 62 g salted butter, melted
  • 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
  • 90 g white chocolate chips (for topping)
  • 15 ml heavy cream (for topping)
  • Sugared cranberries, for garnish (optional)

Instructions

  1. Preheat oven to 175°C and prepare a springform pan.
  2. Combine cookie crumbs with melted butter and press into the base; bake for 10 minutes.
  3. Wrap the exterior of the pan in heavy-duty foil, making it watertight.
  4. Reduce oven heat to 160°C.
  5. Beat cream cheese until smooth; add sugar and mix until smooth.
  6. Incorporate salt and vanilla, then add eggs one at a time.
  7. Blend in sour cream and heavy whipping cream.
  8. Add chopped cranberries and white chocolate chips; mix on low speed.
  9. Pour filling into the prepared crust.
  10. Place pan into a roasting pan; pour boiling water into the outer pan.
  11. Bake for 90 minutes until the top is set.
  12. Cool slowly in the oven with the door ajar for 1 hour.
  13. Chill in the refrigerator for at least 4 hours or overnight.
  14. Melt white chocolate chips with heavy cream and drizzle over the cheesecake before serving.

Notes

Ensure all dairy ingredients are at room temperature for a smooth batter. Use a water bath to prevent cracking.

Nutrition

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

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