White Chocolate Cranberry Cheesecake
Are you looking for another sweet treat to add to your holiday dessert table? Well, White Chocolate Cranberry Cheesecake is here! You will love the silky white chocolate cheesecake topped with cranberry in yuletide red that matches the holiday perfectly.
All About White Chocolate Cranberry Cheesecake!
Cheesecakes are actually rich sweet tarts made with cream and fresh cheese. Many would claim that it originated in Greece and eventually spread all around the world giving birth to various flavors.
Knowing that tastes so good, we all have special spots for these cheesecakes. Moreso, its presence would always be there on birthdays, weddings, gatherings, and even in times of needing comfort.
But today, as the holiday is just around the corner, we might want this sweet treat to be on our tables. That is why we are giving you the recipe for this white chocolate cranberry cheesecake. You will definitely love the silky white chocolate cheesecake topped with cranberry. The color of cranberry is yuletide red that makes it even more perfect for the coming occasion.
So, what are you waiting for? Let’s read through and start planning how you can make this recipe into a reality using your very own bare hands.
Equipment and Ingredients to Prepare:
For the equipment to use, you need to prepare for the following:
- 9-inch cheesecake
- Mixing Bowl
- Measuring Cups and Spoons
- Medium Pot
- 11*13 pan
Whereas for the ingredients, you will need to prepare four sets of ingredients.
The first set is for the fresh cranberry jam:
- fresh cranberries
- white granulated sugar
- vanilla extract
- water
- cornstarch
Secondly, the set for the Crust:
- graham cracker crumbs (1 sleeve)
- brown sugar
- cinnamon
- unsalted butter, melted
- vanilla extract
Thirdly, the set for the cheesecake filling:
- cream cheese softened
- heavy whipping cream
- white granulated sugar
- corn starch
- sour cream
- large eggs
- vanilla extract or vanilla bean paste
Finally, the set for the white chocolate filling:
- cream cheese softened
- baking white chocolate, melted
- powdered sugar
- powdered sugar
- heavy cream
Well, you might be thinking that it is a lot of work because of the long list, but remember that every bit of this recipe will be worth it. Moreover, the specific measurement of these ingredients is found in our recipe card below.
The Making of the White Chocolate Cranberry Cheesecake:
To begin the process, combine cranberries, water, sugar, and vanilla extract in a medium pot. Then, cook down for about 8 to 10 mins before adding the water and cornstarch slurry to thicken. Furthermore, just stir constantly on medium heat until thickened, remove from heat and let it rest.
Subsequently, preheat the oven to 325 degrees. Then, lightly grease a 9-inch springform pan with baking spray (for non-stick pans, skip the greasing). Now, combine the melted butter, cinnamon, brown sugar, and graham cracker crumbs. Then, press into the bottom of the springform pan.
At this time, to make the cheesecake layer, just beat the cream cheese and granulated sugar until smooth and add in the vanilla extract and sour cream. Then, mix and scrape down the bowl before adding the eggs. Beat in the eggs one at a time. Scrape the sides of the bowl and beat on low and finally add in the cornstarch and then the heavy cream.
Following that step, spoon the cheesecake batter over the crust, do not pour it. Place the cheesecake in the 11*13 pan. Also, pull out the rack in the oven and place the pan there. Pour enough water into the pan to come up halfway to the cheesecake pan. Then, bake for 75 minutes, then turn off the oven and crack the door for 10 minutes, careful not to let the door slam closed. Remove from oven and let rest for 20 minutes before adding to fridge. Allow cake to chill until cold for 2 to 4 hours.
Finally, for the frosting, beat cream cheese, powdered sugar, and vanilla and add in heavy cream to loosen it up to piping consistency. Beat for 4 to 5 minutes until fluffy. Add a layer of the frosting to the top of the chilled cheesecake. Pipe a border around the cake and fill the center with cranberry jam. Chill until ready to serve.
Chef’s Notes
As your Chef, I would just like to give you a few reminders as you go along. First, if this is not a brand new springform pan, lightly greasing it will be necessary. Another is that you can wrap the pan in aluminum foil if you are unsure if water can seep into the inside. Lastly, after removing it from the oven and letting it cool, you can run a hot butter knife around the sides to loosen the cheesecake from the sides of the springform pan if it is sticking.
White Chocolate Cranberry Cheesecake
Equipment
- 9-inch cheesecake
- Mixing Bowl
- Measuring cups and spoons
- Medium Pot
- 11*13 pan
Ingredients
- Fresh Cranberry Jam:
- 8 oz fresh cranberries
- 1 cup white granulated sugar
- 1 tsp vanilla extract
- 1/4 cup water + 2 tbsp seperated
- 1 tsp cornstarch
- Crust:
- 2 cups graham cracker crumbs 1 sleeve
- ¼ cup brown sugar
- 1 tsp cinnamon
- 5 Tbsp unsalted butter melted
- 1 tsp vanilla extract
- Cheesecake Filling:
- 16 oz cream cheese softened
- ¾ cup heavy whipping cream
- ½ cup white granulated sugar
- 2 Tbsp corn starch
- 2 Tbsp sour cream
- 2 large eggs
- 2 tsp vanilla extract or 1 tsp vanilla bean paste
- White Chocolate Filling
- 8 oz cream cheese softened
- 4 oz baking white chocolate melted
- 1 cup powdered sugar
- 1 cup powdered sugar
- 3 tbsp heavy cream
Instructions
- In a medium pot, combine cranberries, water, sugar, and vanilla extract. Cook down for about 8-10 mins before adding the water and cornstarch slurry to thicken. Stir constantly on medium heat until thickened, remove from heat and let rest.
- Preheat the oven to 325 degrees. Lightly grease a 9-inch springform pan with baking spray (for non-stick pans, skip the greasing).
- Combine the melted butter, cinnamon, brown sugar and graham cracker crumbs.
- Press into the bottom of the springform pan.
- To make the cheesecake layer, beat the cream cheese and granulated sugar until smooth.
- Add in the vanilla extract and sour cream.
- Mix and scrape down the bowl before adding the eggs.
- Beat in the eggs one at a time.
- Scrape the sides of the bowl and beat on low.
- Add in the cornstarch and then the heavy cream.
- Spoon the cheesecake batter over the crust, do not pour it.
- Place the cheesecake in the 11*13 pan
- Pull out the rack in the oven and place the pan there.
- Pour enough water into the pan to come up halfway to the cheesecake pan
- Bake for 75 mins, then turn off the oven and crack the door for 10 mins, careful not to let the door slam closed.
- Remove from oven and let rest for 20 mins before adding to fridge. *see notes*
- Allow cake to chill until cold 2-4 hours.
- For the frosting.
- Beat cream cheese, powdered sugar and vanilla. Add in heavy cream to loosen it up to piping consistency. Beat
- for 4-5 mins until fluffy. Add a layer of the frosting to the top of the chilled cheesecake.
- Pipe a border around the cake and fill the center with cranberry jam. Chill until ready to serve.
Notes
You can wrap the pan in aluminum foil if you are unsure if water can seep into the inside.
After removing from the oven and letting it cool, you can run a HOT butter knife around the sides to loosen the cheesecake from the sides of the springform pan if its sticking.
