White chocolate Cranberry CHEESECAKE

How To Make CHEESECAKE - Made by Anna Olson

by Anna Olson
White chocolate Cranberry CHEESECAKE

Cranberry CHEESECAKE is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Cheesecake made with White Chocolate and Cranberries is on the menu in Chef Anna Olson’s amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch!

  • White chocolate Cranberry CHEESECAKE
  • White chocolate Cranberry CHEESECAKE
  • White chocolate Cranberry CHEESECAKE
  • White chocolate Cranberry CHEESECAKE
  • White chocolate Cranberry CHEESECAKE
  • White chocolate Cranberry CHEESECAKE
  • White chocolate Cranberry CHEESECAKE
  • White chocolate Cranberry CHEESECAKE

Follow along with the 📝 recipes below👇🏾👇🏾

White chocolate Cranberry CHEESECAKE
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Cranberry CHEESECAKE

Rating: 5.0/5
( 1 voted )
Serves: 16 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Crust

  • 1 cup (250 mL) graham or digestive cookie crumbs
  • 1 tsp (3 g) ground cinnamon
  • ½ tsp (1.5 g) ground ginger
  • ¼ cup (60 g) unsalted butter, melted

Cheesecake

  • 2 pkg (500 g) cream cheese, at room temperature
  • ¾ cup (175 mL) granulated sugar
  • ½ cup (125 mL) sour cream
  • 2 Tbsp (15 g) cornstarch
  • 2 tsp (10 mL) vanilla bean paste or extract
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 4 oz (120 g) white chocolate, melted and cooled
  • 1 cup (250 mL) fresh or frozen cranberries

Cranberry Topping & Assembly

  • 2 cups (500 mL) fresh or frozen (still frozen, if using) cranberries
  • 2/3 cup (140 g) granulated sugar
  • ½ cup (125 mL) water
  • 1 Tbsp (15 mL) vanilla bean paste or extract
  • Block white chocolate, for grating
  • Silver dragées, for décor

Instructions

  1. Preheat the oven to 350 F (180 C) and grease a 9-inch (23 cm) springform pan.
  2. For the crust, stir the cookie crumbs, cinnamon ginger, and melted butter together until evenly combined. Press this into the bottom of the prepared pan and bake for 10 minutes (there will be no visible difference once baked.) Set this aside to cool.
  3. For the cheesecake, reduce the oven temperature to 300 F (150 C). Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the cream cheese on high speed to soften it. Add the sugar gradually while beating, stopping to occasionally scrape down the bowl. Add the sour cream and beat on high speed, again, scraping down the bowl occasionally. Beat in the cornstarch and vanilla.
  4. Have the eggs and yolk in a small dish and add these to the cream cheese one at a time on low speed, waiting until the first is fully blended in before adding the next. Beat in the white chocolate on low speed and fold in the cranberries by hand.
  5. Scrape the cheesecake over the cooled crust, place it on a baking tray, and bake for 45 minutes, until the cheesecake jiggles just in the center when gently moved. If the outside edge of the cheesecake begins to be soufflé as the cheesecake bakes, crack the oven door as you finish baking it.
  6. Let the cheesecake cool on a rack to room temperature (this can take 3 hours – check the temperature by touching the bottom of the pan, not the sides) and then chill overnight (at least 6 hours).
  7. While the cheesecake is baking or cooling, prepare the cranberry topping. Place the cranberries, sugar, water, and vanilla in a medium saucepan and simmer over medium heat for about 15 minutes, until the cranberries have “popped”. Set aside to cool and then chill until ready to assemble.
  8. To assemble, run a palette knife around the inside edge of the pan and release the springform ring. Use a palette knife to loosen the cheesecake from the bottom of the pan and slide it onto a serving platter or stand.
  9. Top the cheesecake with the cranberry compote and use a vegetable peeler to shave white chocolate curls over top. If you wish, sprinkle a few silver dragées for sparkle.
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Recipe video


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