Cranberry & White Chocolate Cheesecake
Submitted by lovey
Creamy white chocolate cheesecake on a graham cracker crust, topped with a glossy cranberry glaze and chocolate gratings. A stunning holiday dessert baked in a water bath for silky texture.
YIELD
1 cakePREP
90 minCOOK
90 minREADY
180 minThis cheesecake is a showstopper, and it knows it.
Melted white chocolate folded into a velvety cream cheese and sour cream filling creates a cake that’s impossibly smooth, with a subtle sweetness that doesn’t overpower.
The graham cracker crust gets studded with chopped white chocolate for extra richness in every bite.
Baked in a water bath (the secret to zero cracks), then cooled slowly in the oven, the texture lands somewhere between silk and clouds.
The crown jewel? A glossy cranberry glaze with whole berries arranged around the edge, glistening like little rubies, finished with a snowfall of white chocolate gratings.
Chef Tips
- Wrap the springform pan tightly in foil before the water bath to prevent any water from seeping into the crust
- Beat the cream cheese on its own first until completely smooth before adding sugar; lumps at this stage haunt you forever
- Refrigerate overnight, not just a few hours. The flavors meld and the texture firms to that classic cheesecake density
- Cook the cranberry glaze gently so the berries stay whole and glossy rather than bursting into jam
Ingredients
Directions
Crust: Stir crumbs with butter until well moistened; stir in chocolate.
Press into the bottom of a greased 9-inch springform pan.
Centre pan on a 20 X 14 inch piece of foil; press up tightly around side of pan.
Bake in 325 degree F oven for 8 minutes.
Let cool on a rack.
Cake: In a double boiler melt chocolate. Let cool.
In a large bowl, beat cream cheese until softened.
Gradually beat in sugar; beat for 3 minutes or until fluffy.
On low speed, beat in eggs, one at a time, beating well after each addition.
Stir in vanilla, chocolate and salt; stir in sour cream.
Pour onto crust.
Set cake pan onto a larger shallow pan; pour in enough hot water to come 1 inch up the side.
Bake at 325℉ (160℃) for 1¼ hours or until the edge is set but centre still jiggles slightly.
Turn oven off; let cool in oven for 1 hour.
Remove from larger pan and remove foil; let cool on a rack.
Cover and refrigerate over night.
Glaze: In saucepan cook cranberries and ¼ cup water, partially covered, just until boiling.
Stir in sugar and return to a boil; cook for 2 minutes or until sugar is dissolved but berries have not popped.
Drain, reserving juice and berries seperately.
Remove cake from pan; place on cake plate.
Return juice to saucepan; blend in cornstarch.
Cook, whisking, until boiling and thickened; let cool slightly.
Spoon berries around edge of the cake.
Spoon glaze over top.
Refrigerate for 1 hour or until set.
Garnish with chocolate gratings.
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