Decadent White Chocolate Cranberry Swirl Cheesecake
A rich and creamy white chocolate cheesecake with a tangy cranberry swirl, all nestled on a crisp graham cracker crust. This dessert is perfect for special occasions, offering a beautiful balance of sweet and tart flavors.
Equipment
- Medium bowl
- 9-inch springform pan
- Electric mixer
- Large mixing bowl
- Small saucepan
- Skewer or butter knife
- Heavy-duty aluminum foil
- Larger roasting pan
- Wire rack
- Plastic wrap
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham crackers crushed
- ⅓ cup unsalted butter melted
- ¼ cup granulated sugar
For the White Chocolate Cheesecake Filling:
- 24 ounces cream cheese full-fat, softened
- 1 cup granulated sugar
- ½ cup sour cream full-fat
- 1 teaspoon vanilla extract
- 3 large eggs
- 8 ounces white chocolate good quality, melted and slightly cooled
For the Cranberry Swirl/Topping:
- 1 ½ cups fresh or frozen cranberries
- ½ cup granulated sugar
- ¼ cup orange juice or water
- 1 teaspoon orange zest optional
Instructions
Prepare the Graham Cracker Crust
- Combine crushed graham crackers, melted butter, and granulated sugar in a medium bowl, then press firmly into a 9-inch springform pan.
- Bake the crust in a preheated 350°F (175°C) oven for 8-10 minutes and let it cool slightly.
Make the Creamy White Chocolate Cheesecake Filling
- Beat softened cream cheese in a large mixing bowl until smooth, gradually add granulated sugar, then mix in sour cream and vanilla extract.
- Add eggs one at a time, beating on low speed until just incorporated, then gently fold in the melted and slightly cooled white chocolate.
Craft the Vibrant Cranberry Swirl
- In a small saucepan, cook cranberries, granulated sugar, and orange juice over medium heat until cranberries burst and the mixture thickens, then stir in orange zest if desired.
- Remove from heat and allow the cranberry mixture to cool completely.
Assemble and Bake Your Cheesecake Masterpiece
- Pour the cheesecake filling over the crust, drop spoonfuls of the cooled cranberry mixture on top, and gently swirl.
- Prepare a water bath by wrapping the springform pan tightly with foil and placing it in a larger roasting pan, then fill the roasting pan halfway with hot water.
- Bake in a preheated 325°F (160°C) oven for 60-75 minutes, until the edges are set but the center still jiggles slightly.
The Chill Factor: Patience is a Virtue!
- Turn off the oven and let the cheesecake cool in the water bath inside with the door slightly ajar for one hour.
- Remove the cheesecake from the water bath, cool completely on a wire rack for 1-2 hours, then cover and chill in the refrigerator for at least 6-8 hours or preferably overnight.
Notes
Ensure all cold ingredients, especially cream cheese and sour cream, are at room temperature for a smooth, lump-free filling. Do not overmix the cheesecake batter once eggs are added, as this can incorporate too much air and cause cracking. Chilling the cheesecake for the recommended time is crucial for proper setting and best flavor.