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Friday 03 April 2026 08:50:22 GMT
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Cranberry White Chocolate Cheesecake ❤️ Prep time: 25 minutes | Baking: 55–65 minutes | Chilling: 6 hours or overnight Ingredients For the crust 2 cups graham cracker crumbs ½ cup unsalted butter, melted For the cheesecake filling 24 oz (680 g) cream cheese, softened ¾ cup granulated sugar 6 oz (170 g) white chocolate, melted and cooled 3 large eggs ½ cup sour cream 1 tsp vanilla extract For the cranberry topping 2 cups fresh or frozen cranberries ½ cup sugar ¼ cup water 1 tbsp lemon juice For decoration White chocolate curls or shavings Fresh cranberries Instructions Prepare the crust: Mix graham cracker crumbs with melted butter. Press firmly into the bottom of a 9-inch springform pan. Make the filling: Beat softened cream cheese and sugar until smooth and creamy. Add melted white chocolate, sour cream and vanilla extract. Mix until combined. Add eggs one at a time, mixing gently. Bake: Pour the filling over the crust. Bake in a preheated oven at 325°F (160°C) for 55–65 minutes, until the edges are set and the centre slightly jiggles. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. Cool completely, then refrigerate for at least 6 hours. Make cranberry topping: Combine cranberries, sugar, water and lemon juice in a saucepan. Cook for 8–10 minutes until the cranberries burst and the sauce thickens. Cool completely. Decorate: Spread the cranberry topping over the chilled cheesecake. Add white chocolate curls and fresh cranberries. Serve: Carefully remove the springform pan, slice and enjoy your creamy, festive cheesecake! #cheesecake #chocolatelover #dessert #foodies #craving
Cranberry White Chocolate Cheesecake ❤️ Prep time: 25 minutes | Baking: 55–65 minutes | Chilling: 6 hours or overnight Ingredients For the crust 2 cups graham cracker crumbs ½ cup unsalted butter, melted For the cheesecake filling 24 oz (680 g) cream cheese, softened ¾ cup granulated sugar 6 oz (170 g) white chocolate, melted and cooled 3 large eggs ½ cup sour cream 1 tsp vanilla extract For the cranberry topping 2 cups fresh or frozen cranberries ½ cup sugar ¼ cup water 1 tbsp lemon juice For decoration White chocolate curls or shavings Fresh cranberries Instructions Prepare the crust: Mix graham cracker crumbs with melted butter. Press firmly into the bottom of a 9-inch springform pan. Make the filling: Beat softened cream cheese and sugar until smooth and creamy. Add melted white chocolate, sour cream and vanilla extract. Mix until combined. Add eggs one at a time, mixing gently. Bake: Pour the filling over the crust. Bake in a preheated oven at 325°F (160°C) for 55–65 minutes, until the edges are set and the centre slightly jiggles. Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes. Cool completely, then refrigerate for at least 6 hours. Make cranberry topping: Combine cranberries, sugar, water and lemon juice in a saucepan. Cook for 8–10 minutes until the cranberries burst and the sauce thickens. Cool completely. Decorate: Spread the cranberry topping over the chilled cheesecake. Add white chocolate curls and fresh cranberries. Serve: Carefully remove the springform pan, slice and enjoy your creamy, festive cheesecake! #cheesecake #chocolatelover #dessert #foodies #craving

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