White Chocolate Cranberry Cheesecake

If you’re looking for a dessert that is both festive and delicious, then look no further than my White Chocolate Cranberry Cheesecake. This decadent treat is perfect for any holiday occasion, and is sure to impress your guests.

The cheesecake itself is made with a creamy white chocolate filling, which is swirled with a tart cranberry sauce. It is then baked to perfection and topped with more cranberry sauce and stabilized whipped cream.

Jump to:

• Why You’ll Want To Make White Chocolate Cranberry Cheesecake
• Ingredients for the Cranberry Sauce
• Steps To Make the Cranberry Sauce
• Ingredients for the White Chocolate Cranberry Cheesecake
• Steps To Make the Crust for the White Chocolate Cranberry Cheesecake
• Steps To Make the Filling for the White Chocolate Cranberry Cheesecake
• Ingredients for the Stabilized Whipped Cream Frosting
• Steps To Finish the White Chocolate Cranberry Cheesecake
• Frequently Asked Questions
• Recipe Tips And Tricks
• Other Holiday Desserts
• Recipe

Why You’ll Want To Make White Chocolate Cranberry Cheesecake

• It’s easy to make. Even if you’re not a baking expert, you can still make this cheesecake with relative ease.
  
• It’s delicious. The combination of white chocolate, cranberries, and cream cheese is simply divine.
  
• It’s crowd-pleasing. Everyone will love this cheesecake, from kids to adults.
  
• It’s a great way to use up leftover cranberries. If you have leftover cranberries from Thanksgiving, this is a great way to use them up.

Ingredients for the Cranberry Sauce

Steps To Make the Cranberry Sauce

1. Wash the cranberries and transfer them to a medium saucepan. Then add the white sugar, cornstarch, ground cinnamon, and orange juice.

2. Heat on medium-high heat until mixture comes to a boil and the berries begin to pop.

3. Reduce the heat and simmer for 15 minutes, stirring often.

4. Remove the pan from the heat and stir in the vanilla extract. Then, using an immersion blender, purée the cranberries until all of the whole berries are gone.

5. Next, place a fine mesh strainer into a large bowl, making sure there are a couple of inches between the bottom of the strainer and the bottom of the bowl, and transfer the mixture to the strainer.

6. Then, using a silicone spatula, begin stirring the sauce and pressing it through the strainer. Continue doing this until all of the liquid is gone and you are only left with the pulp of the berries.

7. Discard the pulp that is left in the strainer and transfer the smooth gel-like sauce into a smaller bowl. Set it aside to cool to room temperature while you are preparing the rest of the cheesecake.

Ingredients for the White Chocolate Cranberry Cheesecake

Steps To Make the Crust for the White Chocolate Cranberry Cheesecake

1. Start by adding Biscoff cookies and white sugar to the bowl of a food processor fitted with the multi-purpose or “S” blade. With the top to the food processor secure, turn it on and let it run until all the ingredients are finely ground, about a minute or two.

2. With the food processor running, drizzle the butter through the feed shoot at the top. Let the food processor run until the crumbs stick together.

3. Using extra-wide heavy-duty aluminum foil, wrap a double layer around the outside of a 9-inch springform pan, ensuring that the foil comes all the way up to the top of the pan. Please note that you will need to use the extra wide foil, as the regular will not be big enough. Then, dump the crust crumbs from the food processor into the prepared pan. Press the crumbs together, covering the bottom and sides of the pan using your hands. Bake for 10 minutes in a 350°F oven, then transfer to a wire rack and cool while preparing the filling. 

4. After you’ve removed the crust from the oven, reduce the oven temperature to 325°F. Then, place a large roasting pan or baking dish that your cheesecake pan will fit in, into the oven with one kettle full of boiling water. This is so that the pan and the water are already hot when you place the cheesecake in the water bath.

Steps To Make the Filling for the White Chocolate Cranberry Cheesecake

1. Using an electric mixer, beat the room temperature cream cheese in a large bowl for about two minutes, or until smooth and creamy.

2. Add the sugar and beat for about two minutes until smooth and creamy.

3. Next, combine the white chocolate chips and half and half cream in a microwave-proof bowl. Heat in the microwave at 50% power for 30-second increments, stirring after each heating, until all the chips are melted. Then, using a whisk, blend the mixture until everything is smooth and combined. After that, pour the mixture into the bowl with the cream cheese and beat with the hand mixer until everything is well combined.

4. Then, add the vanilla extract and eggs one at a time, beating until just incorporated after each addition of an egg.

5. Next, give the bowl a good scrape and add then add flour. Beat until just combined.

6. Then, using a large 2-½ inch ice cream scoop, transfer about three or four scoopfuls of the cheesecake mixture into the prepared crust. Spread the filling so that it covers the entire bottom of the pan, being careful not to touch the sides of the crust.

7. Next, using a smaller 1-½ inch ice cream scoop, transfer about three or four scoops of the cranberry sauce to on top of the cheesecake mixture.

8. Then, using a chopstick, gently swirl the cheesecake mixture and cranberry sauce together. It’s important not to over mix when swirling. Also, you should be careful not to hit the sides of the crust, or it could collapse into the filling.

9. Next, using the large 2-½ inch ice cream scoop, transfer about three or four more scoopfuls of the cheesecake mixture to on top of the swirled layer. Make sure that you try to cover all of the cranberry sauce from the previous layer.

10. Then, using the smaller 1-½ inch ice cream scoop, transfer about three or four more scoopfuls of cranberry sauce to on top of the cream cheese mixture. At this point, you should reserve about half a cup of the cranberry sauce for topping the cheesecake before serving.

11. Then, using the chopstick, gently swirl everything together, making sure you don’t over mix when swirling.

12. Using the large 2-½ inch ice cream scoop, transfer the remaining cheesecake mixture to on top of the swirled layer. Make sure that you try to cover all of the cranberry sauce from the previous layer.

13. Using the chopstick, gently swirl everything together, making sure you don’t over-mix when swirling.

14. Place the cheesecake into the prepared water bath pan in the oven. Then, add another kettle full of boiling water so that the water comes up to about the middle of the cheesecake pan. Bake for 1 hour. Turn the oven off and leave in the oven for half an hour. DO NOT OPEN THE OVEN until you are ready to remove your cheesecake.

15. Carefully remove the cheesecake from the water bath. Do not try to remove the entire water bath pan from the oven. Place the cheesecake on a dish towel on top of a wire rack. Please note that whatever you use to take the cheesecake out of the oven is likely to get wet (and the water is extremely hot), so you will want to have your prepared wire rack close by. I actually burned my finger tips a little when I was doing this.

16. When the pan is cool enough to touch, remove the aluminum foil, and continue to cool on the wire rack until the cheesecake is at room temperature. Place uncovered overnight in the refrigerator.

Ingredients for the Stabilized Whipped Cream Frosting

Steps To Finish the White Chocolate Cranberry Cheesecake

1. To make the stabilized whipped cream frosting, combine the room-temperature cream cheese and powdered sugar in a large bowl and, using a hand mixer, beat for about two minutes or until well combined.

2. Next, add the vanilla extract and cold heavy whipping cream.

3. Beat with the hand mixer until stiff peaks form. Then, transfer to a piping bag with a 1M large star tip, making sure you don’t overfill your piping bag. 

4. Remove the cheesecake from the pan and spread reserved cranberry sauce in a thin layer over the top.

5. Then, using the prepared piping bag filled with the stabilized whipped cream, pipe a circle of small swirls around the edge of the white chocolate cranberry cheesecake. 

White Chocolate Cranberry Cheesecake is a delicious and festive dessert that is perfect for any occasion. It is easy to make, versatile, and can be made ahead of time.

Frequently Asked Questions

Recipe Tips And Tricks

• Use full-fat cream cheese. This will result in a richer and creamier cheesecake.
  
• Make sure all of your ingredients are at room temperature before you start baking. This will help to ensure that the cheesecake turns out smooth and lump-free.
  
• Don’t overmix the batter. Over-mixing can make the cheesecake tough and will incorporate air into the filling, which will cause the top to crack.
  
• Bake the cheesecake in a water bath. This will help to prevent the cheesecake from cracking.

Other Holiday Desserts

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