Cranberry White Chocolate Cake (Printable Version)
# What You'll Need:
01 -
6oz fresh cranberries (for sugared topping).
02 -
1 cup finely-chopped premium white chocolate.
03 -
⅓ cup water (for cranberry swirl).
04 -
⅓ cup water (for sugared topping).
05 -
⅔ cup white sugar.
06 -
½ cup full-fat sour cream or plain Greek yogurt, softened.
07 -
3 large eggs and 1 yolk, warmed to room temperature.
08 -
2 Tablespoons heavy whipping cream.
09 -
8oz whole cranberries (for puree).
10 -
⅓ cup white sugar (for puree).
11 -
½ cup + ⅓ cup sugar (for sugared cranberries).
12 -
1 pre-made 9-inch cookie crust (Biscoff recommended).
13 -
1 Tablespoon real vanilla extract.
14 -
24oz softened cream cheese.
# Preparation Steps:
01 -
Simmer cranberries with sugar and water for 8 to 10 minutes. Press through a strainer and chill the smooth mixture.
02 -
Gently melt the white chocolate and cream together, either over water or in the microwave. Let it cool down to room temperature afterward.
03 -
Using a mixer, whip cream cheese until velvety. Gradually blend in sugar, Greek yogurt, cooled white chocolate mix, vanilla extract, and eggs one by one.
04 -
Spread half the filling in the pan. Add some cranberry puree and gently stir it in. Repeat the layers with the rest of the mix and puree.
05 -
Place the cheesecake pan inside another cake pan first, then put it into a larger roasting pan filled halfway with hot water.
06 -
In an oven at 325°F, bake for around 70-80 minutes until the center isn’t fully set but has a slight wobble. Leave it in the oven for another hour, let it cool another hour on a rack, then refrigerate overnight.
07 -
Make syrup with sugar and water, toss cranberries to coat, let them dry, and then roll in more sugar until sparkly.
08 -
Once chilled, decorate the cheesecake with sugared cranberries and some whipped cream.
# Additional Tips:
01 -
It needs at least 6 hours or an overnight chill before serving.
02 -
To get the best results, make sure everything is at room temperature.
03 -
Using two pans prevents water from sneaking into the dessert.
04 -
Stays fresh in the fridge for up to five days.