Description
A creamy and decadent cheesecake featuring the delightful combination of tart cranberries and sweet white chocolate, perfect for any occasion.
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
- 15 ml heavy cream
- Sugared cranberries, for garnish (optional)
Instructions
- Preheat oven to 175°C. Place a 23 cm springform pan on a large baking sheet and lightly grease the bottom and sides with cooking spray.
- Combine cookie crumbs with melted butter. Press mixture into the base and slightly up the sides of the prepared pan. Bake for 10 minutes. Remove and allow to cool.
- Wrap the exterior of the cooled springform pan in multiple layers of heavy-duty foil, ensuring it is watertight. Place the wrapped pan into a deep baking sheet or roasting pan.
- Reduce oven heat to 160°C.
- In a stand mixer fitted with a paddle, beat cream cheese until completely smooth—approximately 3 to 4 minutes. Add sugar and continue beating until smooth. Incorporate salt and vanilla, blending well. Add eggs one at a time, mixing thoroughly after each. Blend in sour cream and whipping cream until smooth.
- Scrape down bowl sides, then add chopped cranberries and white chocolate chips. Mix for 1 minute on low speed.
- Pour filling into the prepared crust and smooth the top. Place the assembled pan into the baking sheet or roasting pan. Pour boiling water into the outer pan to a depth of 2.5 cm around the foil-wrapped pan.
- Bake at 160°C for 90 minutes. The top should lose its shine and appear set with a light golden color; a gentle wobble in the center is normal.
- Turn off the oven, open the door 2–5 cm, and allow cheesecake to cool inside for 1 hour to reduce risk of cracking.
- Transfer to the refrigerator and chill uncovered for at least 4 hours or overnight.
- Melt white chocolate chips with heavy cream in a double boiler until smooth. Drizzle over the top and garnish with sugared cranberries as desired before serving.
Notes
- Ensure all ingredients are at room temperature for proper mixing.
- For a gluten-free option, use gluten-free cookies for the crust.
- Chilling overnight enhances the flavor and texture of the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg