WHITE CHOCOLATE & CRANBERRY CHEESECAKE

If you love cranberries, white chocolate and you also love cheesecakes, then this White Chocolate & Cranberry Cheesecake recipe is only for you. You will love the combination of both in this cheesecake.

Welcome and today I’ll be sharing with you a “White Chocolate & Cranberry Cheesecake Recipe“, you can also call is as a Cranberry Swirl Cheesecake.

This cranberry cheesecake is perfect for those who want to try something a little bit more advanced but yet still easy.

If you love cranberries, white chocolate and you also love cheesecakes, then this White Chocolate & Cranberry Cheesecake recipe is only for you. You will love the combination of both in this cheesecake.

This recipe is perfect for using up leftover Cranberry Sauce if there is any after the sandwiches are made. However, if you haven’t seen yet, then check my cranberry sauce recipe, it’s super easy to make.

The tartness of the berries counteracts the sweetness of the white chocolate giving you a harmonious cheesecake.

This White Chocolate Cranberry Cheesecake is perfect for holiday entertaining. It has a cookie crumb crust, an easy to make cranberry sauce layer, and the creamiest cheesecake that’s lightly flavored with white chocolate.

You will LOVE this recipe!

Cranberry Swirl Cheesecake

You should also check my other Thanksgiving recipes:

Let’s have a look at our ingredients of White Chocolate & Cranberry Cheesecake Recipe:

  • Amaretti biscuits: This is an Italian almond cookie, and they taste so good.
  • Cream cheese: The most important ingredient for any cheesecake recipe and it is the fun part to whip and mix and all.
  • Vanilla extract: This adds such an amazing and sweet flavor to the cheesecake, which will make your day,
  • White chocolate: And yes how can we forget this, white chocolate as the name says the co-partner of the cranberry.

Products I have used are mentioned below(Amazon Affiliate Program):

  • Cake tin: Perfect for baking your favorite cheesecakes and other cakes.
  • Stand mixer: A very useful kitchen friend.
  • Mixing bowl: Great for mixing as well as serving.
  • Spatula: Good for daily kitchen use.
  • Icing spatula: Perfect for decorating cakes and muffins.
  • Cake stand: A very good looking stand for the final performance of our desserts.

How to make White Chocolate & Cranberry Cheesecake?

For the cranberry cheesecake crust:

1. You are going to start with the crusts always important in a cheesecake and we are going to add some extra flavor.

We’ll be using some Amaretti cookies which are almond Italian cookies which is very quick and easy. For Christmas, it’s the perfect make-ahead recipe that you can give away to your friends, family, and neighbors. You are basically going to ground that up until you have some beautiful crumbs and then add melted butter and mix that well.

2. And then you can put everything in our prepared pan, you can use a very basic cake pan of 20 centimeters (which is 8 inch) and it is not a springform pan simply because it is actually better when it comes to making cheesecakes.

You can definitely use any type of pan you want but please make sure to butter it very well and then line everything with some parchment paper to make sure
that everything comes out perfectly. And it’s time to bake our crust in our preheated oven at 180 degrees Celsius OR 350 in Fahrenheit for about 10 minutes or until golden and perfect (the smell will come out of the oven).

For the cranberry cheesecake filling:

3. And it’s time to make the cheesecake filling and it’s going to be filled with absolutely gorgeous white chocolate. We are going to start with white chocolate which you’re going to melt, with some whipping cream. So basically you’re going to make it a white chocolate ganache it is always easier to introduce it to our cheese mixture. So that’s why you’re doing the ganache step, so, first of all, you’re just going to melt white chocolate in the microwave.

4. So for our cream cheese we’re using a lot here since we’re making a very big cheesecake. You’re just going to soften it up mixing it for about 30 seconds or so and then we can add white sugar, add some vanilla extract as well very important and mix again, and then you’re going to add some cornstarch and shift it, it is very important to not have lumps, and then you’re gonna mix again.

Alright, it’s time to add our eggs and you’re going to add them one at a time and mix between each addition just to make sure that everything is smooth and just add two large eggs and two egg yolks. Now it is time to add the final ingredient which is our white chocolate ganache and everything will make sense. So we’re just adding it to our preparation mixing well and then we have our cheesecake filling ready.

5. Now you’re just going to add half of the cheesecake filling onto the crust which is beautiful and golden brown and then you’re gonna add some bits and pieces of cranberry sauce in there and use a knife to create a marbled effect, and you can also call it as a Cranberry Marble Cheesecake.

6. Then add the remaining white chocolate cheesecake filling and then we can bake the cheesecake. We’re using a water bath which basically means that we’re going to add a bit of water to a larger cake pan just to make sure that our cheesecake will bake very gently and will stay very moist and yet thick and delicious. And then you’re going to bake this cheesecake in a preheated oven at 180 degrees Celsius that’s 350 in Fahrenheit for 20 minutes.

7. After 20 minutes I’m going to reduce the temperature of the oven to 160 degrees Celsius that’s 325 in Fahrenheit and you’re going to bake it once again for an extra hour or so or until it looks jiggly but almost set. And that means that your cheesecake is ready and it’s perfectly cooked just make sure to not create any heat shock this will prevent any cracks from forming.

So let your cheesecake rest in the oven until it’s completely cooled to room temperature and then you’re going to put it in the fridge overnight so that it’s set completely but a minimum of 6 hours is fine as well.

8. When your White Chocolate & Cranberry Cheesecake is perfectly set, then you’re going to add an extra flavor and extra richness with some white chocolate ganache. You’re going to spread it out on my cheesecake and let it set once again for like 30 minutes or so in the fridge just to make sure that the ganache is set.

Alright time to unmold our cheesecake and use some plastic wrap and then we are going to decorate everything with the white chocolate ganache. We’re using a beautiful star tip and a piping bag, just to make it extra festive and then you’re going to add our beautiful cranberry compote and some shavings of white chocolate.

And our beautiful White Chocolate & Cranberry Cheesecake is done, your cheesecake will be moist and soft. You have to trust me it is an amazing recipe approve. Try this recipe during dinners and it will be always a success.

Tips for White Chocolate and Cranberry Cheesecake:

  • Always grind your cookies cracker, biscuits or nuts, whatever you’re using into a fine coarse powder.
  • Try to use full-fat products unless it’s specifically mentioned, this will ensure your intended result and will also taste great.
  • Always use ingredients ate room temperature as it will not make the cake lumpy.
  • Always use a stand mixer or hand mixer as it helps to make a smooth filling as it results to a smooth and creamy cheesecake.
  • Always add eggs at last when final beating is left. As we beat eggs longer, the air will be incorporated and then it be increase the chances of cracks, which I think no-one will like.
  • Always grease your pan even if it’s a non stick one(cooking spray will do the job). Because no one wants that the cheesecake batter sticks to the pan and at last comes out into an uneven, cracked and ugly looking cake.
  • Always line the bottom of the pan with foil, as while serving it will help cheesecake to glide of easily on the serving plate/cake stand.
  • You can make swirls if you want your cheesecake to be fancy. Not a big deal, only a bit of jam will do the job.
  • Use the water bath even if it’s not asked. As the water bath helps the cheesecake cook evenly and gently plus it also helps to prevent dreaded cracks by creating a humid environment into the oven.
  • If you are using a springform pan, then put it into a larger pan say roasting pan or any other. If larger pan not available, you can also line the exterior bottom of the pan with the foil, this will do the same job.
  • Don’t pale your cheesecake on the top rack near the heating element, instead move the rack to the center and it will help the cheesecake from cracking.
  • When it’s last 30 minutes left, open the door as little as possible(drafts can cause it to crack).
  • Set the timer to minimum recommended baking time, and do the wobble test when the timed goes off. For wobble test tap the side of the pan with a spoon and if the center cake wobbles slightly.(Do not use a knife or toothpick as it can also form a crack)
  • When the cheesecake is out of oven, let it rest for 10-15 minutes and then run a knife around the edges, it helps to prevent the cracks while cooling.
  • Cool the cheesecake overnight or at least 6 hours in the fridge, after that only you can remove the cheesecake from the pan.
  • If you want the cheesecake glide perfectly out of the springform pan base(if using), make sure to cool it overnight and its firm enough.
  • For a perfect slice of the cheesecake, dip a long, thin knife in a hot water, wipe it off with paper towel and then slice it up. Do this after every slice you make/cut.
  • Let your slices rest at room temperature for 10-15 minutes before serving, at it maximizes the flavor of the cheesecake .
  • If your cheesecake top layer is cracked, don’t sweat just cover it up. You can cover it with jam, fruits and jam whatever you like.

FREQUENTLY ASKED QUESTIONS

Can I store my cheesecake?

Yes you can, if you are preparing it for parties and you don’t want last minute stress. You can cover it up and freeze for 3 days. Or you can also freeze the entire cheesecake by placing it on a baking sheet and freezing until its firm, in this way it can be stored up to 3 months.

How long can I store my cheesecake?

It’s up to you how long you wanna store it, it’s 3 days or 3 months. You can store it into freeze for 3 days and into freezer for 3 months by covering it perfectly.

How to avoid cheesecake from being lumpy?

If you want your cheesecake not be be lumpy and everything should be smooth, always use cheesecake and other ingredients at room temperature.

Should I add flour in my filling?

I should say yes because adding flour in the cheesecake filling always helps to form a smoother mixture and hence preventing cracks. If you want gluten-free add corn starch. (Use half amount of cornstarch as you would flour.)

How long should I mix my cheesecake mixture?

Don’t mix for too long or at high speed as it adds air in the mixture and this will create a crack.

If you liked this cheesecake recipe, then try these out:

If you tried this White Chocolate & Cranberry Cheesecake recipe, then don’t forget to rate and comment your views, I would love to hear from you!

White Chocolate & Cranberry Cheesecake

If you love cranberries, white chocolate and you also love cheesecakes, then this White Chocolate & Cranberry Cheesecake recipe is only for you. You will love the combination of both in this cheesecake.
Course Dessert
Cuisine American
Keyword butter, christmas, cookies, cranberry, thanksgiving, white chocolate
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Resting time 6 hours 30 minutes
Total Time 8 hours 15 minutes
Servings 6
Calories 380kcal

Ingredients

For the base

  • 250 g Amaretti Biscuits
  • 80 g butter melted

For the filling

  • 900 g cream cheese
  • 200 g granulates sugar
  • tsp vanilla extract
  • 2 eggs large
  • 2 egg yolks large
  • 50 g corn starch
  • 200 g whipping cream full fat
  • 200 g white chocolate not chocolate chips

For chocolate ganache

  • 200 g white chocolate
  • 85 g whipping cream full fat

Instructions

For cheesecake base

  • In a large mixing bowl, add ground biscuits, and then add butter and mix well. Transfer this mixture to a cake tin lined with parchment paper and press mixture to the bottom of the pan to set.
  • Bake this crust in a preheated oven at 180C or 350F for 10 minutes or until it's golden.

For chocolate ganache

  • Chop white chocolate(not chocolate chips) into pieces and transfer it to a bowl and then add whipping cream and melt it in a microwave.

For cheesecake filling

  • In a stand mixer bowl, add cream cheese and whip until soften. Add granulated sugar, vanilla extract, and whip it again. Scrape down the sides to the bowl and add corn starch passing it through a strainer and whip it well.
  • Add eggs and egg yolks one by one and mix until everything is well incorporated. Now gradually add white chocolate ganache to the mixer bowl and mix well to form a smooth and creamy mixture.

For the cheesecake

  • Take the crust out of the oven and add half of our prepared filling on the top, now add cranberry sauce, and create a marble effect with a knife/toothpick. Again add the remaining filling and spread everything nice and smooth.
  • Transfer cheesecake tin into a roasting pan and add hot/boiling water into the roasting pan and make a water bath. Now transfer the pan into the preheated oven 180C/350F for 20 minutes and after 20 minutes reduce the temperature to 160C/320F and bake once again for an hour or so.
  • Let cheesecake rest in the oven until it is at room temperature and then transfer it into the fridge and let it chill overnight or at least 6 hours.

For decoration

  • Pour white chocolate ganache on the top of the cheesecake and let it sit once again for about 30 minutes in the fridge. Unmold the cheesecake by sliding the knife around the edges of the pan and then flip it over in a plate or a cake top.
  • Now decorate it with white chocolate ganache, by making a swirly design with a star tip and a piping bag. Now add cranberry sauce on the top and spread evenly with a spoon or icing knife and shower some chocolate shavings.

Notes

  • Be sure to use all ingredients at room temperature.
  • Do not whisk/mix your filling at high speed as it will form an airy mixture and then your cheesecake will crack.
  • Always use a water bath to prevent dreaded cracks in the cheesecake.
  • Always add eggs at last in the filling/mixture.
  • Let your cheesecake rest for the required time at room temperature and then in the fridge.
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