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Introduction

I first made this cheesecake on a chilly November afternoon when I wanted something festive but not fussy. I remember the cozy hum of the oven, the tang of fresh cranberries simmering on the stove, and the sweet, creamy scent of melted white chocolate that filled the kitchen. That first bite, with the silky filling and bright cranberry pockets, felt like a warm holiday hug.

This recipe has become meaningful to my family because it balances sweet and tart in a way everyone loves. It is luxurious enough for special occasions yet straightforward enough to make on a quiet weekend. If you enjoy textures that melt on the tongue and flavors that wake up your palate, this cheesecake will quickly become a go-to.

For a fun twist, I sometimes serve it alongside my favorite cranberry cookie recipe, like these cranberry white chocolate chip cookies I save for cookie exchanges cranberry white chocolate chip cookies.

What Makes This Recipe Special

This cheesecake shines because it combines velvety white chocolate cheesecake filling with a bright cranberry topping. It’s rich without being cloying, and the cranberry layer cuts through the sweetness for perfect balance. It’s also flexible: you can make the cranberry topping fresh, use a quick jam swirl, or top with whole sugared cranberries for drama. Family-approved and ideal for gatherings, it looks elegant but is friendly to home bakers.

Ingredients You’ll Need

For the Crust

1 1/2 cups (150 g) graham cracker crumbs or digestive biscuit crumbs (use gluten-free crumbs to make the crust GF)
6 tbsp (85 g) unsalted butter, melted
2 tbsp granulated sugar Note: Use fresh crumbs and high-quality butter for the best texture.

For the Filling

24 oz (680 g) cream cheese, room temperature (about three 8-oz blocks)
1 cup (200 g) granulated sugar
3 large eggs, room temperature
8 oz (225 g) white chocolate, finely chopped and melted, cooled slightly
1/2 cup (120 g) sour cream, room temperature
1 tsp pure vanilla extract
1 tbsp lemon juice
Pinch of fine sea salt Note: Use good quality white chocolate to avoid grainy texture. Bring eggs and cream cheese to room temperature to prevent lumps.

For the Cranberry Topping

2 cups fresh or frozen cranberries
1/2 cup (100 g) granulated sugar (adjust to taste)
1/4 cup (60 ml) water
1 tsp orange zest (optional)
1 tbsp cornstarch mixed with 1 tbsp water (if you prefer a thicker jam) Note: Fresh cranberries give bright flavor; frozen works fine if fresh are unavailable.

For Garnish (optional)

Extra white chocolate for shaving or drizzling
Fresh rosemary or mint, sugared cranberries

How to make Cranberry White Chocolate Cheesecake

Step 1: Prepare the oven and pan

Preheat oven to 325°F (163°C).
Grease a 9-inch (23 cm) springform pan and wrap the outside with aluminum foil if using a water bath.

Step 2: Make the crust (10 minutes)

Combine graham crumbs, melted butter, and 2 tbsp sugar in a bowl until evenly moistened.
Press firmly into the bottom (and 1/2 inch up the sides, if desired) of the prepared pan using the back of a measuring cup to compact.
Bake for 8 minutes. Remove and cool while you make the filling. The crust should feel set and lightly golden.

Step 3: Melt the white chocolate (5 minutes)

Gently melt chopped white chocolate in 20-second bursts in the microwave, stirring between bursts, until smooth. Let cool slightly so it does not scramble the eggs.

Step 4: Make the filling (10 minutes)

In a large bowl, beat room temperature cream cheese until smooth and lump-free. Gradually add sugar, then add eggs one at a time, mixing just until combined.
Fold in the melted white chocolate, sour cream, vanilla, lemon juice, and salt. The mixture should be glossy and pourable but not runny.

Step 5: Assemble and bake (60 minutes)

Pour filling over cooled crust and smooth the top.
Optional: Place the springform pan in a larger roasting pan and add hot water halfway up the sides for a gentle water bath. This reduces cracking.
Bake at 325°F (163°C) for 55 to 70 minutes. The cheesecake is done when the edges are set and the center still has a slight jiggle, like gelatin.

Step 6: Cool and chill (minimum 4 hours, best overnight)

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to reduce dramatic temperature changes.
Remove from oven, loosen pan sides once cooled to room temperature, then refrigerate for at least 4 hours, preferably overnight, until fully set.

Step 7: Make the cranberry topping (15 minutes)

In a saucepan, combine cranberries, 1/2 cup sugar, and 1/4 cup water. Cook over medium heat until cranberries burst and mixture thickens, about 8 to 10 minutes. Stir in orange zest and cornstarch slurry if you want a thicker jam.
Cool to room temperature, then spoon or spread over the chilled cheesecake. Garnish with white chocolate shavings.

Step 8: Serve

Run a knife around the pan before removing the springform ring. Slice with a hot, dry knife for clean cuts.

Tips & Recipe Variations

Use room temperature cream cheese and eggs for a smooth batter; this prevents lumps.
Avoid overmixing once eggs are added to keep the cake from gaining excess air which can cause cracks.
Water bath tip: wrap the pan well with foil to prevent leaks, and use hot water for even baking.
If white chocolate seizes while melting, stir in a teaspoon of neutral oil or a bit of cream to smooth it.
Variations:
Gluten-free crust: substitute almond flour or gluten-free cookie crumbs.
Lower-sugar: use a sugar substitute suitable for baking and reduce cranberry sugar.
Vegan/dairy-free: replace cream cheese with a firm tofu or cashew-based cream and use dairy-free white chocolate alternatives.
Storage: Keep refrigerated up to 4 days. Freeze slices for up to 2 months wrapped tightly.

Best Ways to Serve

Serve chilled with a spoonful of cranberry topping and a light dusting of white chocolate shavings.
Pair with black coffee, a lightly sweet Riesling, or a sparkling rosé to complement the tart cranberries.
For holiday plating, add a sprig of rosemary and a few sugared cranberries for color and aroma.
Serving size: 12 slices. Estimated calories per slice will vary by portion size and ingredients.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?

A: Yes. Bake and chill the cheesecake a day ahead. Add the cranberry topping just before serving, or make it the day before and refrigerate.

Q: Can I freeze leftovers?

A: Yes. Wrap slices tightly in plastic and foil, then freeze for up to 2 months. Thaw overnight in the fridge.

Q: What can I use instead of white chocolate?

A: For a different flavor, use melted cream cheese chocolate or omit and add more sour cream and vanilla for a classic cheesecake. Note texture will vary.

Q: How do I prevent cracks on top?

A: Avoid overmixing and bake in a water bath or allow the cake to cool slowly in the oven after turning it off. Run a thin knife around the edge after a partial cool to prevent sticking.

Q: Can I make this dairy-free?

A: Yes. Use a high-quality dairy-free cream cheese, coconut cream or cashew-based filling, and dairy-free white chocolate. Texture will differ but flavor can be excellent.

“This cheesecake stole the show at our holiday dinner. The balance of creamy white chocolate with the bright cranberry topping felt both indulgent and refreshing. A new family favorite.” – A satisfied baker

Conclusion

I hope this Cranberry White Chocolate Cheesecake becomes a recipe you return to for celebrations and quiet moments alike. Its creamy texture and bright cranberry topping make it feel special without a lot of fuss. If you want a similar holiday-inspired take with a white chocolate mousse twist, check out this delightful Christmas Cheesecake (Cranberry Jam White Chocolate Mousse) for more inspiration: Christmas Cheesecake (Cranberry Jam White Chocolate Mousse …). Please try the recipe, leave a comment with your tweaks, and share a photo if you make it. Happy baking!