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Cranberry White Chocolate Cheesecake Recipe

★★★★★

4.8 from 91 reviews
  • Author: lina
  • Total Time: 6 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

This Cranberry White Chocolate Cheesecake features a rich and creamy filling bursting with tart fresh cranberries and sweet white chocolate chips, all nestled on a crispy chocolate Oreo crust. Baked in a water bath for a silky smooth texture and topped with a luscious white chocolate drizzle and optional sugared cranberries, this elegant dessert is perfect for special occasions or holiday celebrations.

Ingredients

Scale

Crust

  • 1 3/4 cups finely crushed chocolate Oreo cookies (without the cream)
  • 4 tablespoons plus 1 teaspoon salted butter, melted

Filling

  • 2 pounds cream cheese, room temperature
  • 1 1/3 cups granulated sugar
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • 2/3 cup sour cream, room temperature
  • 2/3 cup heavy whipping cream, room temperature
  • 2/3 cup coarsely chopped fresh cranberries
  • 1 generous cup high quality white chocolate chips

Topping and Garnish

  • 1/2 cup white chocolate chips
  • 1 tablespoon heavy cream
  • Sugared cranberries for garnish (optional)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Place a 9-inch springform pan on a large baking sheet and lightly grease the bottom and sides with cooking spray to prevent sticking.
  2. Make the Crust: Combine the finely crushed Oreo cookie crumbs with the melted butter. Press this mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake the crust on the baking sheet for 10 minutes, then remove from the oven and allow it to cool.
  3. Prepare Water Bath: Wrap the springform pan bottom and sides completely with multiple layers of heavy-duty aluminum foil to make it watertight. Place the foil-wrapped pan on a baking sheet or roasting pan with sides at least 2 inches high to hold the water bath.
  4. Reduce Oven Temperature: Lower the oven temperature to 325°F (163°C) to prepare for baking the cheesecake.
  5. Beat Cream Cheese and Sugar: Using a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium speed until completely smooth, about 3 to 4 minutes. Gradually add the sugar and continue beating until smooth and creamy.
  6. Add Flavorings and Eggs: Beat in the pinch of salt and vanilla extract until incorporated. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
  7. Incorporate Dairy and Mix-ins: Add the sour cream and heavy whipping cream; beat the mixture until perfectly smooth. Scrape down the bowl to combine any unmixed ingredients. Gently fold in the chopped fresh cranberries and white chocolate chips and beat for an additional minute to distribute evenly.
  8. Fill Crust and Smooth: Pour the prepared filling into the cooled crust, smoothing the surface with a rubber spatula to ensure even baking.
  9. Bake in Water Bath: Place the foil-wrapped springform pan into the prepared baking or roasting pan. Carefully pour boiling water into the outer pan so it comes up 1 to 2 inches along the foil sides, creating a water bath. Bake the cheesecake at 325°F for 1.5 hours until the top is golden and no longer shiny; the center may still jiggle slightly.
  10. Cool in Oven: Turn off the oven and crack the oven door open 1 to 2 inches. Let the cheesecake cool slowly inside for 1 hour to prevent cracking and ensure a creamy texture.
  11. Chill Completely: After cooling, refrigerate the cheesecake for at least 4 hours or preferably overnight to set fully and enhance flavors.
  12. Prepare White Chocolate Drizzle and Serve: Melt the remaining white chocolate chips with 1 tablespoon heavy cream in a double boiler until smooth and glossy. Drizzle the white chocolate over the top of the chilled cheesecake. Garnish with sugared cranberries if desired before slicing and serving.

Notes

  • Using room temperature ingredients helps create a smooth, creamy batter without lumps.
  • Wrapping the springform pan in multiple layers of foil prevents water from leaking into the cheesecake during the water bath baking.
  • The water bath is crucial for gentle, even cooking to avoid cracks and ensure a silky texture.
  • If fresh cranberries aren’t available, frozen cranberries can be used but may add extra moisture; drain well before using.
  • Allow the cheesecake to cool gradually in the oven and then chill thoroughly for the best texture and flavor.
  • Sugared cranberries add a festive sparkle and extra tartness to balance the sweetness of the white chocolate.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Cranberry White Chocolate Cheesecake, Holiday Cheesecake, Oreo Crust Cheesecake, Cream Cheese Dessert, Water Bath Cheesecake

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Find it online: https://yummybylina.com/cranberry-white-chocolate-cheesecake-recipe/