This Cranberry Cheesecake recipe brings together the tartness of fresh cranberries and the sweetness of white chocolate in a harmonious blend. With a classic graham cracker crust and a creamy cheesecake filling, each bite offers a delightful contrast of flavors. The cranberry swirls not only add a burst of flavor but also create a visually stunning effect, making this cheesecake as beautiful as it is delicious. It’s an ideal dessert for festive occasions or as a special treat for those who appreciate the unique combination of cranberry and white chocolate.
Why You’ll Love This:
- Seasonal Cranberry Flavor: Fresh cranberry sauce adds a tangy and refreshing twist.
- Creamy and Rich: The cheesecake has a smooth, velvety texture with a hint of lemon and vanilla.
- White Chocolate Charm: Melted white chocolate in the batter and as a topping adds a luxurious touch.
- Elegant Presentation: Drizzled white chocolate and optional whipped cream and rosemary garnish make it visually appealing.
- Perfect for Special Occasions: Ideal for holiday celebrations or as an impressive dessert for guests.
Ingredients:
For the Cranberry Sauce:
- 1 3/4 cups cranberries
- 1 tbsp lemon juice
- 1/2 cup + 2 tbsp sugar
- 1/4 cup + 2 tbsp water
For the Crust:
- 1 sleeve graham crackers, crushed (about 2 cups)
- Dash of cinnamon
- 2 tbsp sugar
- 5 tbsp butter, melted
For the Cheesecake:
- 24 oz cream cheese, room temperature
- 3/4 cup Greek yogurt, room temperature
- 2 tsp vanilla extract
- 1 tsp lemon juice
- 3/4 cup sugar
- 3 large eggs, room temperature
- 4 oz white chocolate bar
- 1 tsp coconut oil
For the Topping:
- 4 oz white chocolate
- 1 tsp coconut oil
- Whipped cream and rosemary sprigs for garnish (optional)
Directions:
- Preheat the oven to 350°F (175°C). Begin with the cranberry sauce: combine cranberries, lemon juice, sugar, and water in a saucepan. Bring to a boil, then simmer for 8 minutes. Let cool.
- For the crust: mix crushed graham crackers, cinnamon, and sugar. Stir in melted butter and press into a 9-inch springform pan. Bake for 12 minutes.
- Melt white chocolate and coconut oil in the microwave in 30-second intervals, stirring until smooth. Let cool.
- For the cheesecake: beat cream cheese, Greek yogurt, vanilla, lemon juice, and sugar until smooth. Gently beat in eggs. Fold in the melted white chocolate.
- Pour half of the cheesecake batter over the crust. Top with half the cranberry sauce, swirling gently with a knife. Repeat with the remaining batter and sauce.
- Place the cheesecake on the center oven rack. Place a pan filled halfway with warm water on the rack below. Bake for 50-55 minutes until the center is slightly set.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Remove, cool completely, then refrigerate overnight.
- For the topping, melt white chocolate and coconut oil, and drizzle over the cheesecake. Garnish with whipped cream and rosemary sprigs if desired.
Enjoy this decadent Cranberry Cheesecake, a delightful combination of tangy and sweet flavors! 🍰🍒✨
