White Chocolate Cranberry Cheesecake (Print)

Decadent cheesecake with white chocolate, cranberry swirl, and buttery crust. Perfect for festive, make-ahead desserts.

# Components:

→ Crust

01 - 8.8 oz digestive biscuits or graham crackers, finely crushed
02 - 3.5 oz unsalted butter, melted

→ Filling

03 - 10.6 oz white chocolate, chopped
04 - 17.6 oz cream cheese, softened
05 - 3.5 oz powdered sugar
06 - 8.5 fl oz heavy cream, cold
07 - 1 teaspoon vanilla extract

→ Cranberry Swirl

08 - 7.1 oz fresh or frozen cranberries
09 - 3.5 oz granulated sugar
10 - 2 tablespoons water
11 - 1 teaspoon lemon juice

→ Decoration

12 - White chocolate shavings, for garnish
13 - Fresh cranberries, for garnish
14 - Mint leaves, for garnish

# Directions:

01 - Combine crushed biscuits with melted butter in a mixing bowl. Press mixture evenly into the base of a 9-inch springform pan lined with parchment paper. Refrigerate while preparing the filling.
02 - Place cranberries, granulated sugar, water, and lemon juice in a small saucepan over medium heat. Simmer for 8 to 10 minutes, stirring occasionally, until cranberries burst and mixture thickens. Allow to cool to room temperature, then optionally puree until smooth.
03 - Set chopped white chocolate in a heatproof bowl over a pot of barely simmering water (double boiler) and stir until melted and smooth. Let cool slightly.
04 - In a large bowl, beat softened cream cheese and powdered sugar until silky and lump-free. Incorporate vanilla extract and the melted white chocolate, mixing thoroughly.
05 - In a separate bowl, whip cold heavy cream to stiff peaks. Fold whipped cream gently into the cream cheese mixture until homogenous and airy.
06 - Spread half of the cheesecake filling over the chilled crust. Spoon half of the cranberry sauce on top and swirl gently with a knife or skewer. Repeat layering with remaining filling and cranberry sauce to achieve a marbled look.
07 - Cover pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight until firmly set.
08 - Before serving, garnish with white chocolate shavings, fresh cranberries, and mint leaves as desired. Release cheesecake from the springform pan and cut into portions.

# Expert Advice:

01 -
  • Easy no-bake method so your oven stays off
  • Elegant marbled look perfect for special celebrations
  • White chocolate and cranberry create a unique flavor that is not too sweet
  • Can be made ahead for stress-free entertaining
  • Even the cranberry swirl can be made in advance for convenience
02 -
  • Naturally vegetarian
  • No gelatin required so every slice is creamy and soft
  • Great for making ahead and freezes beautifully
  • Easy to adapt for gluten-free diets with the right biscuits
03 -
  • If using white chocolate with lots of stabilizers add a splash of heavy cream while melting to keep it smooth
  • Always chill your mixing bowls for whipping cream as it whips faster and holds better
  • Clean your knife in hot water between slices for perfect presentation
  • Letting the cheesecake set overnight is the secret to a slice that holds together beautifully every time I learned this after an eager first cut too soon

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