White Chocolate Cranberry Cheesecake

Smooth and creamy white chocolate cheesecake is swirled with an easy cranberry puree. This white chocolate cranberry cheesecake recipe is perfect for Christmas! Step-by-step photos teach you how to make this sweet but tangy cheesecake recipe!

Ingredients

So this cheesecake may sound a bit daunting with four components but you can make some of the parts ahead of time to make it an easier project.

You can make the cranberry puree and sugared cranberries up to three days ahead of time. For both of those recipes you'll need:

• Fresh Cranberries. For the cranberry puree you could use frozen cranberries but for the sugared cranberries you'll need fresh.
• Water. The water helps loosen the berries for the puree and then in the sugared cranberries it helps create the sugar syrup.
• Granulated Sugar. The sugar makes the syrup and the puree sweetened up just a little.

You can make whatever crust you want, I used a Biscoff Crust but you could also use a Graham Cracker Crust. You'll just need the cookies, melted butter, and potentially some sugar! I have recipes for both you can use. You can also make the crust the day before and store it in the freezer before using it.

• Quality White Chocolate. You're going to melt it so make sure it's finely chopped. I like to use Callebaut White Chocolate Callets.
• Heavy Cream. You'll just need a little bit to melt with the chocolate.
• Cream Cheese. The key to a good cheesecake is making sure your cream cheese is completely softened to room temperature. This is imperative, don't use too cold cream cheese!
• Granulated Sugar. The sugar will sweeten the cheesecake up but so does the white chocolate!
• Sour Cream. You could also use full-fat Greek Yogurt, I love the creamyness and tang that it provides. Again, this needs to be at room temperature!
• Pure Vanilla Extract. Just a bit gives a great base flavor to this cheesecake.
• Large Eggs. Make sure your eggs are at room temperature. You can do this quickly by placing them in a bowl of warm water for 5-10 minutes before using. We use an extra egg yolk for the extra fat and richness it provides.

Now you don't have to top the cheesecake but I like to add some of my Homemade Whipped Cream Recipe.

Instructions

The first thing we will make is the cranberry puree, you can do this a couple of days ahead of time and just store it in the fridge. Just let it sit at room temperature for a bit before using. In a medium pot add the cranberries, water, and sugar, and cook over medium heat. Stir frequently for 8-10 minutes, use the spoon to sort of smash them down as they cook.

Once cooked for ten minutes place the mixture through a fine-mesh sieve into a clean bowl. Discard fruit solids and cover and refrigerate cranberry puree. 

In a bain-marie or microwave-safe bowl add the white chocolate and cream to melt. If microwaving put it on for 10-15 second increments. Once almost all melted just mix for a minute or two the residual heat will melt all of the chocolate, set aside to cool.

In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a hand-held electric mixer beat the cream cheese for 3 minutes at low speed. It should be smooth with no lumps.

Add the granulated sugar and beat for another 2 minutes on low speed. Add the sour cream, vanilla extract, and white chocolate mixture- mixing until fully combined. Make sure to scrape the sides of the bowl to ensure everything is evenly combined.

Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps.

Pour half of the cheesecake batter into the prepared pan then spoon half of the cranberry puree and swirl then top with the remaining cheesecake batter and the remaining cranberry puree and swirl again.

Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.

Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F- I poke in a cranberry pocket area so I don't leave a noticeable hole on top.

Turn the oven off and open the door so it is cracked open, let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and cool on a wire rack for another hour. This SLOW COOLING PROCESS to crucial to avoiding cracks! Then wrap cheesecake with plastic wrap. Let chill in the fridge overnight or for at least 6 hours.

In a medium pot add the water and sugar and mix together over medium heat for 2-3 minutes, you are creating a sugar syrup. All of the sugar should be melted. Add the cranberries and mix to combine. Remove from the heat and use a slotted spoon to transfer the berries to a wire rack to cool for an hour. 

Take the additional half cup of sugar and add to a bowl then add the dried berries and toss to coat. 

Once the cheesecake has cooled transfer to a serving plate and add whipped cream and sugared cranberries. Store leftovers in an air-tight container in the fridge for up to 5 days.

Don't miss my orange cranberry loaf cake or orange cranberry scones recipe.

How to freeze

Cheesecake can easily be frozen! You can freeze the cheesecake whole or in slices.

To freeze a whole cheesecake I suggest freezing without the toppings. After the cheesecake has chilled in the fridge wrap it tightly in plastic wrap twice, then wrap it in aluminum foil. To make sure the cheesecake stays in its best shape I will often place the cheesecake on a cake board before wrapping it in plastic wrap. Freeze for up to a month. To thaw take the cheesecake out of the freezer and place it in the fridge overnight.

To freeze slices of cheesecake take a slice of cheesecake and place it on a plate or tray and flash freeze for an hour or two. Then place frozen slices of cheesecake in a freezer-safe container. Or you can wrap individual pieces in plastic wrap, twice.

To thaw a slice of cheesecake let it sit on the counter at room temperature for a couple of hours.

How to cut cheesecake

To get clean cuts I like to use a large knife dipped into hot water and wiped dry after each cut. This helps make beautiful cheesecake slices!

More cheesecake recipes

My Biscoff Cookie Butter Cheesecake is a family favorite, full of warm spices!

For parties, we love to make our Chocolate Chip Cheesecake, kids and adults alike go nuts for it!

And if you want to try a no-bake cheesecake- the texture is slightly softer, start off with my vanilla no-bake cheesecake recipe!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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