Introduction
Dive into dessert heaven with this Creamy White Chocolate Cranberry Cheesecake! Delight in the sweet, tangy goodness of cranberries matched with the luscious taste of white chocolate. This dessert is sure to be the star of your holiday table, providing a beautiful and delicious centerpiece that everyone will enjoy.
Detailed Ingredients with Measures
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/2 cup unsalted butter, melted
- For the Filling:
- 24 oz cream cheese, softened
- 1 cup white sugar
- 1 tsp vanilla extract
- 4 large eggs
- 8 oz white chocolate, melted and cooled
- 1 cup dried cranberries
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 4 hours 20 minutes (including cooling time)
- Yield: 12 slices
Directions
1. Preheat your oven to 325°F (160°C). Get that oven nice and ready for some cheesecake magic!
2. For the crust, mix together graham cracker crumbs, sugar, and melted butter. Press this crumbly delight into the bottom of a 9-inch springform pan to form your tasty base.
3. Time for the filling! Beat the cream cheese until smooth and creamy. Gradually add in sugar and vanilla, mixing until well combined.
4. Add eggs one at a time, beating just until blended after each addition. Stir in the white chocolate and cranberries. Pour this über creamy mix over your crust.
5. Bake for 50-60 minutes or until the center is almost set. Let it cool before refrigerating for at least 4 hours (or overnight) to get that perfect cheesecake slice.
6. Ready to serve? Garnish with some whipped cream or extra cranberries for that added wow factor!
Nutritional Information (per slice)
Calories: 450 kcal
Carbs: 34g
Protein: 7g
Fat: 32g
Sugar: 27g
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C). This is essential to ensure even baking of the cheesecake.
Step 2: Prepare the Crust
In a mixing bowl, combine 1 1/2 cups of graham cracker crumbs, 1/4 cup of white sugar, and 1/2 cup of melted unsalted butter. Mix well until the crumbs are evenly coated. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer for your crust.
Step 3: Make the Filling
In a large mixing bowl, beat 24 oz of softened cream cheese until it is smooth and creamy. Gradually add in 1 cup of white sugar and 1 tsp of vanilla extract, continuing to mix until everything is well combined.
Step 4: Incorporate the Eggs
Add 4 large eggs to the cream cheese mixture, one at a time. Mix just until blended after each addition to avoid overmixing.
Step 5: Add White Chocolate and Cranberries
Gently stir in 8 oz of melted and cooled white chocolate and 1 cup of dried cranberries into the cream cheese mixture. Make sure everything is well combined.
Step 6: Assemble the Cheesecake
Pour the creamy filling over the prepared crust in the springform pan, spreading it evenly.
Step 7: Bake the Cheesecake
Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is almost set. Keep a close eye on it to ensure it doesn’t overbake.
Step 8: Cool and Refrigerate
Once done, remove the cheesecake from the oven and let it cool at room temperature. After it has cooled, cover it and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
Step 9: Serve and Garnish
When ready to serve, you can garnish the cheesecake with whipped cream or extra cranberries for visual appeal and added flavor.
Notes
Storage
Store any leftover cheesecake in the refrigerator, covered, for up to a week.
Serving Suggestions
This cheesecake pairs wonderfully with a fruit compote or chocolate sauce for an extra indulgent treat.
Make-Ahead
This cheesecake is perfect for making ahead of time for parties or holidays, as it gets better with a day in the refrigerator.
Cook Techniques
Preparing the Crust
To create a solid and flavorful crust, combine graham cracker crumbs with sugar and melted butter, then press the mixture firmly into the bottom of a springform pan. This will ensure a sturdy base for your cheesecake.
Mixing the Filling
When mixing the cream cheese, ensure it is softened to room temperature for a smooth consistency. Gradually incorporate sugar and vanilla extract, and add the eggs one at a time, mixing gently to avoid over-beating which can result in cracks.
Melted Chocolate Integration
Melt the white chocolate gently, allowing it to cool slightly before incorporating it into the filling. This prevents the chocolate from cooking the eggs when added to the batter.
Baking the Cheesecake
Bake the cheesecake in a preheated oven until the center is almost set. It’s crucial to not overbake, as the cheesecake will continue to firm up as it cools.
Chilling the Cheesecake
After baking, let the cheesecake cool completely before refrigerating it for several hours or overnight. This chilling step is essential for achieving the perfect slice and texture.
FAQ
Can I use a different type of crust?
Yes, you can substitute the graham cracker crust with other types like Oreo, digestive biscuits, or even a cookie crust of your choice.
How can I tell when the cheesecake is done?
The cheesecake should be firm around the edges but still slightly jiggly in the center. It will set more as it cools.
Can fresh cranberries be used instead of dried?
While fresh cranberries can be used, they are much more tart and may require additional sugar in the filling. Dried cranberries offer a nicely balanced sweetness.
Can I add more white chocolate to the filling?
Yes, you can increase the amount of melted white chocolate for a richer flavor, but be cautious not to overpower the other ingredients.
How should I store leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator. It should last for about 5-7 days.
Conclusion
