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Cranberry White Chocolate Cheesecake

Cranberry White Chocolate Cheesecake: Indulge in Holiday Bliss

This Cranberry White Chocolate Cheesecake is a delightful way to celebrate the holidays with rich flavors and a creamy texture.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 5 hours
Total Time 7 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 cookies Chocolate Sandwich Cookies Crushed, provides a rich, chocolatey crust.
  • 1/2 cup Salted Butter Melted, used to bind the crust components.
For the Filling
  • 16 oz Cream Cheese Must be softened to room temperature.
  • 1 cup Granulated Sugar Adjust according to taste preference.
  • 1/4 tsp Salt Enhances all flavors.
  • 1 tsp Vanilla Extract Adds depth of flavor.
  • 3 large Eggs Use at room temperature.
  • 1/2 cup Sour Cream Adds creaminess and tang.
  • 1/2 cup Heavy Whipping Cream Should be at room temperature.
  • 1 cup Fresh Cranberries Thaw and pat dry if using frozen cranberries.
  • 1 cup High-Quality White Chocolate Chips Sweetened to complement the cranberries.
For the Topping
  • 1/2 cup Additional White Chocolate Chips For drizzling.
  • 1/4 cup Heavy Cream Ensure smooth and glossy mixture.
  • Sugared Cranberries Optional garnish.

Equipment

  • Springform pan
  • mixing bowl
  • Stand mixer
  • baking pan
  • Microwave-safe bowl

Method
 

Preparation Steps
  1. Preheat your oven to 175°C (350°F). Grease a 23 cm springform pan and place it on a baking sheet.
  2. Combine crushed chocolate sandwich cookies with melted salted butter in a mixing bowl. Press this mixture into the bottom and sides of the springform pan. Bake for 10 minutes until set.
  3. Wrap the cooled springform pan in heavy-duty aluminum foil tightly. Place into a deep baking pan.
  4. In a stand mixer, beat softened cream cheese until smooth. Gradually add sugar, salt, and vanilla. Add eggs one at a time, then mix in sour cream and heavy whipping cream. Fold in cranberries and white chocolate chips.
  5. Pour the filling into the cooled crust. Place the baking pan in the oven and fill the outer pan with boiling water halfway up the sides. Bake for 90 minutes until the top looks firm but the center is slightly wobbly.
  6. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 1 hour. Remove from the water bath and refrigerate uncovered for at least 4 hours or overnight.
  7. Melt remaining white chocolate chips with heavy cream. Pour melted chocolate over the chilled cheesecake and garnish with sugared cranberries if desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 70mgIron: 1mg

Notes

Make sure ingredients like cream cheese and eggs are at room temperature for the best texture. Store tightly covered in the fridge for up to 5 days or freeze slices for up to 2 months.

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