Cranberry White Chocolate Cheesecake (Print Version)
# Ingredients:
01 -
8 ounces fresh cranberries (for puree).
02 -
⅓ cup water (for puree).
03 -
⅓ cup granulated sugar (for puree).
04 -
1 prepared 9-inch Biscoff cookie crust.
05 -
1 cup high-quality white chocolate, finely chopped.
06 -
2 tablespoons heavy cream.
07 -
24 ounces cream cheese, room temperature.
08 -
⅔ cup granulated sugar.
09 -
½ cup sour cream or Greek yogurt, room temperature.
10 -
1 tablespoon pure vanilla extract.
11 -
3 large eggs plus 1 egg yolk, room temperature.
12 -
6 ounces fresh cranberries (for topping).
13 -
⅓ cup water (for topping).
14 -
⅓ cup plus ½ cup sugar (for topping).
# Instructions:
01 -
Cook cranberries with water and sugar over medium heat for 8-10 minutes, mashing as they cook. Strain through a fine-mesh sieve and chill.
02 -
Heat oven to 325°F and get your Biscoff crust ready in the pan.
03 -
Gently melt white chocolate with cream using short bursts in microwave or a double boiler. Let cool slightly.
04 -
Beat cream cheese until smooth, add sugar, then mix in sour cream, vanilla, and melted chocolate. Add eggs one at a time until well combined.
05 -
Pour half the batter in pan, add cranberry puree swirls. Top with remaining batter and puree, swirl again.
06 -
Place springform pan in larger cake pan, put in roasting pan. Fill with hot water halfway up cake pan sides.
07 -
Bake 70-80 minutes until edges are set but center jiggles slightly. Cool in cracked oven 1 hour, then on rack 1 hour, then chill overnight.
08 -
Cook sugar syrup, coat cranberries, dry for an hour, then roll in sugar.
09 -
Top chilled cheesecake with whipped cream and sugared cranberries before serving.
# Notes:
01 -
Use room temperature ingredients for the smoothest cheesecake texture.
02 -
Internal temperature should reach 140-145°F when done.
03 -
Can be made up to 3 days ahead of serving.