Cranberry White Chocolate Cake (Print Version)
# Ingredients:
01 -
6oz cranberries, fresh (for candied topping).
02 -
⅓ cup water (for candied topping).
03 -
⅓ cup granulated sugar + ½ cup (for candied topping).
04 -
1 9-inch crust made with Biscoff cookies.
05 -
8oz cranberries, fresh (for puree).
06 -
⅓ cup sugar (for puree).
07 -
⅓ cup water (for puree).
08 -
½ cup sour cream or plain Greek yogurt, at room temperature.
09 -
1 Tablespoon vanilla extract, pure.
10 -
2 Tablespoons heavy cream.
11 -
3 whole large eggs + 1 extra yolk, all at room temperature.
12 -
1 cup white chocolate, finely chopped.
13 -
24oz cream cheese, softened to room temp.
14 -
⅔ cup sugar, granulated.
# Instructions:
01 -
Simmer cranberries, water, and sugar for 8 to 10 minutes. Strain out skins and let chill completely in the fridge.
02 -
Using a double boiler or microwave, gently melt white chocolate with heavy cream. Set aside to cool a bit.
03 -
Blend cream cheese until silky. Gradually mix in sugar, sour cream, vanilla, and the melted chocolate. Beat in eggs one at a time until smooth.
04 -
Pour in half of the batter, drizzle with half the cranberry puree, and swirl gently. Repeat with the rest of the batter and puree.
05 -
Place the springform pan inside a larger cake pan, then put both into a roasting pan. Add hot water halfway up the sides.
06 -
Bake at 325°F for 70–80 minutes until the center slightly jiggles. Turn off oven, leave the cake inside for 1 hour, then transfer to a rack to cool fully. Refrigerate overnight.
07 -
Boil a simple syrup, coat fresh cranberries, let them dry out, and toss in some granulated sugar.
08 -
After chilling the cheesecake, top with whipped cream and sweet candied cranberries.
# Notes:
01 -
Ensure it's chilled at least 6 hours or overnight for best texture.
02 -
Softened, room-temperature ingredients blend better.
03 -
Double pans keep water from leaking into the cheesecake.
04 -
Refrigerate leftovers for up to 5 days.