Name: Cranberry White Chocolate Cheesecake
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: American
Ingredients: 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)

Description

A delightful combination of rich creamy cheesecake balanced with tart cranberries and sweet white chocolate, perfect for holidays and special occasions.

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)

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Instructions

Preheat your oven to 175°C (350°F) and prepare a 23 cm springform pan.
Combine cookie crumbs with melted butter and press into the prepared pan; bake for 10 minutes and let cool.
Wrap the pan in multiple layers of heavy-duty foil to prevent cracking.
Lower the oven temperature to 160°C (320°F).
In a stand mixer, beat cream cheese until smooth, then mix in sugar, salt, and vanilla.
Add eggs one at a time, mixing well after each addition, then blend in sour cream and heavy cream.
Add cranberries and white chocolate chips, mixing on low speed for 1 minute.
Pour the filling into the crust and place the pan in a larger baking sheet. Pour boiling water into the baking sheet around the pan.
Bake for 90 minutes until the top is set with a light golden color.
Cool in the oven with the door cracked for about 1 hour, then refrigerate for at least 4 hours or overnight.
Melt white chocolate chips with 15 ml of heavy cream and drizzle over the cheesecake, garnishing with sugared cranberries before serving.

Notes

Use room temperature ingredients for a smooth batter. Bake in a water bath to control temperature and prevent cracks.

Prep Time: 30 minutes
Cook Time: 90 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 25g
Sodium: 420mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 6g
Cholesterol: 90mg