Description
This rich and creamy cheesecake combines the indulgence of velvety white chocolate cheesecake, set atop a buttery graham cracker crust, and is beautifully finished with a vibrant cranberry topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 32 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1/2 cup sour cream
- 8 oz white chocolate, melted and cooled
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
- 1 pinch salt
- 2 cups fresh or frozen cranberries
- 3/4 cup granulated sugar (for topping)
- 1/4 cup orange juice
- 1/4 cup water
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract (for topping)
- 1 teaspoon cornstarch (optional)
Instructions
- Preheat your oven to 325°F (160°C). In a medium-sized bowl, combine graham cracker crumbs with granulated sugar and melted butter. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for about 10 minutes and then set aside to cool.
- Gently melt the white chocolate using a double boiler setup or in the microwave. Let it cool slightly before adding to the cheesecake batter.
- Beat the softened cream cheese with an electric mixer until smooth. Gradually add in 1 cup of granulated sugar, mixing well. Add the eggs one at a time, mixing after each addition. Then mix in sour cream, cooled white chocolate, vanilla extract, and flour.
- Wrap the springform pan in aluminum foil to prevent water from seeping in. Pour the cheesecake batter over the cooled crust in the springform pan. Place it inside a larger pan filled with boiling water to create a water bath. Bake for 60-70 minutes until the edges are set and the center is slightly jiggly.
- Let the cheesecake cool inside the oven for 1 hour. Then move it to the refrigerator to chill for at least 4 hours, preferably overnight.
- Prepare the cranberry topping by combining cranberries, 3/4 cup sugar, orange juice, and water in a saucepan. Simmer for 10-12 minutes until cranberries burst and the sauce thickens. Stir in orange zest and vanilla extract after removing from heat.
- Spread the cranberry topping over the cheesecake just before serving.
Notes
Always allow cream cheese and eggs to come to room temperature before preparing the batter for a smooth filling. Bake in a water bath to prevent cracks.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
Nutrition
- Calories: 510 kcal
- Sodium: 270 mg
- Protein: 6 g