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Cranberry White Chocolate Cheesecake

This luxurious cheesecake features a creamy white chocolate filling and a bright cranberry topping. Ideal for special occasions, it balances sweet and tart flavors in a delightful dessert.
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Prep Time 1 hour 15 minutes
Cook Time 1 hour 10 minutes
Total Time 2 hours 25 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 1/2 cups graham cracker crumbs or digestive biscuit crumbs Use gluten-free crumbs to make the crust GF.
  • 6 tbsp 6 tbsp unsalted butter, melted Use fresh crumbs and high-quality butter for the best texture.
  • 2 tbsp 2 tbsp granulated sugar
For the Filling
  • 24 oz 24 oz cream cheese, room temperature (about three 8-oz blocks) Bring to room temperature to prevent lumps.
  • 1 cup 1 cup granulated sugar
  • 3 large 3 large eggs, room temperature Bring to room temperature.
  • 8 oz 8 oz white chocolate, finely chopped and melted, cooled slightly Use good quality white chocolate to avoid grainy texture.
  • 1/2 cup 1/2 cup sour cream, room temperature
  • 1 tsp 1 tsp pure vanilla extract
  • 1 tbsp 1 tbsp lemon juice
  • 1 pinch Pinch of fine sea salt
For the Cranberry Topping
  • 2 cups 2 cups fresh or frozen cranberries Fresh cranberries give bright flavor; frozen works if unavailable.
  • 1/2 cup 1/2 cup granulated sugar (adjust to taste)
  • 1/4 cup 1/4 cup water
  • 1 tsp 1 tsp orange zest (optional)
  • 1 tbsp 1 tbsp cornstarch mixed with 1 tbsp water (if you prefer a thicker jam)
For Garnish (optional)
  • Extra white chocolate for shaving or drizzling
  • Fresh rosemary or mint, sugared cranberries

Method
 

Preparation
  1. 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.
  2. Combine graham crumbs, melted butter, and 2 tbsp sugar in a bowl until evenly moistened. Press firmly into the bottom of the prepared pan using the back of a measuring cup to compact. Bake for 8 minutes.
  3. Gently melt chopped white chocolate in 20-second bursts in the microwave, stirring between bursts, until smooth. Let cool slightly.
  4. In a large bowl, beat cream cheese until smooth. Gradually add sugar, then add eggs one at a time, mixing just until combined. Fold in melted white chocolate, sour cream, vanilla, lemon juice, and salt.
Baking
  1. Pour filling over cooled crust. Optional: Place the springform pan in a larger roasting pan and add hot water halfway up the sides for a gentle water bath. Bake at 325°F (163°C) for 55 to 70 minutes.
  2. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Loosen pan sides once cooled to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Cranberry Topping
  1. In a saucepan, combine cranberries, 1/2 cup sugar, and 1/4 cup water. Cook until cranberries burst, about 8 to 10 minutes. Stir in orange zest and cornstarch slurry if a thicker jam is desired. Cool to room temperature, then spoon over the chilled cheesecake.
Serving
  1. Run a knife around the pan before removing the springform ring. Slice with a hot, dry knife for clean cuts.

Notes

Use room temperature cream cheese and eggs for a smooth batter; avoid overmixing once eggs are added. For a gluten-free crust, substitute almond flour or gluten-free cookie crumbs. Store refrigerated up to 4 days or freeze slices for up to 2 months.