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Cranberry White Chocolate Cheesecake

Cranberry White Chocolate Cheesecake
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Cranberry White Chocolate Cheesecake is a luscious dessert that perfectly balances creamy sweetness and tart bursts of fresh cranberries. Its velvety white chocolate-infused cream cheese filling rests on a buttery graham cracker crust, offering an elegant yet comforting treat ideal for holidays and special occasions.

Ingredients

Scale

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons melted butter

For the Filling

  • 24 oz (3 packages) cream cheese, softened
  • 8 oz white chocolate, melted and slightly cooled
  • 1 cup fresh cranberries (fresh or lightly cooked)
  • 1 cup sour cream, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Crust: Crush graham crackers into fine crumbs and mix with melted butter until well combined. Press firmly into the bottom of a springform pan to form an even, compact base. Chill in the refrigerator while preparing the filling.
  2. Melt the White Chocolate: Gently melt the white chocolate over a double boiler or microwave in short bursts, stirring frequently to prevent burning. Set aside to cool slightly.
  3. Beat the Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain.
  4. Add Eggs and Vanilla: Incorporate the eggs one at a time into the cream cheese mixture, mixing well after each addition. Stir in vanilla extract for enhanced flavor.
  5. Combine with White Chocolate and Sour Cream: Gently fold the melted white chocolate and room temperature sour cream into the mixture until fully blended, maintaining an airy texture.
  6. Fold in Cranberries: Carefully fold in fresh or lightly cooked cranberries to evenly distribute tart bursts without breaking them apart.
  7. Bake the Cheesecake: Pour the filling over the chilled crust. Bake in a preheated oven at 325°F (163°C) until the center is mostly set but still slightly jiggly, approximately 50-60 minutes. Use a water bath and wrap the pan in foil for even baking and to prevent cracks.
  8. Chill and Set: Allow the cheesecake to cool gradually with the oven door slightly open to avoid cracks. Once at room temperature, refrigerate for several hours or overnight to let flavors meld and texture firm up.

Notes

  • Use room temperature cream cheese, eggs, and sour cream for a smooth, lump-free filling.
  • Do not overmix the batter to avoid incorporating too much air, which can cause cracks.
  • Baking in a water bath helps prevent cracks and ensures even cooking.
  • Use fresh or lightly cooked cranberries to maintain texture and prevent mushiness.
  • Cool the cheesecake gradually in the oven with the door slightly open to minimize cracking.
  • If using frozen cranberries, thaw and drain them well before folding into the batter.
  • Substitute gluten-free graham crackers or nut-based crusts to keep the recipe gluten-free.
  • For variations, try adding orange zest, spiced cranberries, or topping with chocolate drizzle or whipped cream.

Nutrition

Keywords: cranberry cheesecake, white chocolate cheesecake, holiday dessert, creamy cheesecake, gluten free dessert, festive cheesecake

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