Description
Cranberry and White Chocolate Cheesecake
Get ready for the holiday season with this Cranberry and White Chocolate Cheesecake! It’s the perfect combination of creamy white chocolate and tart cranberries, creating a beautiful balance of sweet and tangy flavors. This dessert is sure to impress your guests with both its taste and appearance. Make it for your next gathering and watch it disappear in minutes!
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 cup melted white chocolate
1/2 cup cranberry sauce
1 cup whipped cream (for topping)
Fresh cranberries (for garnish)
Directions:
1. Combine graham cracker crumbs and melted butter. Press into a 9-inch pan.
2. Beat cream cheese with powdered sugar. Fold in melted white chocolate.
3. Pour over crust, swirl in cranberry sauce, and chill.
4. Garnish with whipped cream and cranberries.
Prep Time: 20 mins
Kcal: 450 per slice
Step-by-Step Guide
1. Prepare the Pan: Lightly grease a 9-inch springform pan. This ensures easy release later.
2. Make the Crust: In a medium bowl, thoroughly mix the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press it firmly and evenly into the bottom of the prepared pan. Use the bottom of a glass to compact it. Chill while you make the filling.
3. Create the Filling: Using an electric mixer on medium speed, beat the softened cream cheese until completely smooth (about 2 minutes). Gradually add the powdered sugar and beat until fully incorporated. Gently fold in the melted, but slightly cooled, white chocolate using a spatula until no streaks remain.
4. Assemble & Swirl: Pour the cream cheese mixture over the chilled crust. Drop spoonfuls of cranberry sauce over the top. Use a knife or skewer to gently swirl the sauce into the filling, creating a marbled effect. Avoid over-mixing.
5. Chill: Cover the pan with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to set completely.
6. Serve: Carefully release the springform. Top with dollops of whipped cream and garnish with fresh cranberries just before serving.
Serving Suggestions
For an elegant presentation, serve each slice with a drizzle of extra cranberry sauce or a sprinkle of white chocolate shavings. Pair it with a cup of strong coffee or a dessert wine like Moscato. This cheesecake is perfect as the grand finale to a holiday feast or as a stunning centerpiece for a dessert table.
How-to Summary
Create a buttery graham cracker crust and chill. Beat cream cheese and sugar, then fold in melted white chocolate. Pour over the crust, swirl with cranberry sauce, and refrigerate overnight. Garnish with whipped cream and fresh cranberries before serving.
Frequently Asked Questions
Can I use fresh cranberries instead of sauce? For the swirl, cranberry sauce is necessary for the right texture and sweetness. Fresh cranberries are too tart and firm; they are best used as a garnish.
How do I prevent cracks in my cheesecake? Ensure all ingredients (cream cheese, eggs if added) are at room temperature to avoid overmixing. Avoid overbaking; this no-bake recipe eliminates that risk entirely.
Can I make this ahead of time? Absolutely. This cheesecake needs to chill overnight, making it an ideal make-ahead dessert. Add the whipped cream and fresh garnish just before serving.
What’s the best way to melt white chocolate? Melt it in short bursts in the microwave, stirring frequently, or use a double boiler. Ensure it’s slightly cooled before folding into the cream cheese to prevent the mixture from becoming too runny.
How long will it keep in the fridge? Properly covered, it will stay fresh for 3-4 days. The crust may soften slightly over time.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy filling.
- Over-swirling the cranberry sauce, which can cause it to blend completely into the filling instead of creating a distinct marbled pattern.
- Not chilling the cheesecake long enough, resulting in a filling that hasn’t fully set.
- Adding the whipped cream topping too early, as it may deflate or weep.
Conclusion
This Cranberry and White Chocolate Cheesecake is a show-stopping dessert that masterfully balances rich, creamy sweetness with a vibrant tartness. Its stunning appearance and no-bake simplicity make it a stress-free choice for holiday entertaining. By following this detailed guide and avoiding common pitfalls, you’ll create a memorable dessert that perfectly captures the festive spirit.