Zutaten für White Chocolate Cheesecake With Cranberries
- 1 ½ cups graham cracker crumbs
- Walnuts
- Unsalted Butter
- ¼ cup granulated sugar (for crust), 1 ½ cups granulated sugar (for filling)
- 12 ounces white chocolate chips
- 3 (8-ounce) packages cream cheese, softened
- 4 large eggs
- 1 cup sour cream
- Vanilla Extract
- Raspberry Preserves
- Fresh Cranberries
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this White Chocolate Cheesecake With Cranberries? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von White Chocolate Cheesecake With Cranberries
- Wrap the bottom and sides of a 9-inch springform pan with foil.
- In a medium bowl, combine graham cracker crumbs (1 ½ cups), ¼ cup granulated sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until evenly moistened.
- Press the crust mixture into the bottom and halfway up the sides of the prepared pan. Refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C).
- In a microwave-safe bowl, melt 12 ounces of white chocolate chips in 30-second intervals, stirring until smooth.
- In a large bowl, beat 3 (8-ounce) packages of cream cheese with 1 ½ cups of granulated sugar until smooth and creamy.
- Add 4 large eggs one at a time, mixing well after each addition.
- Stir in the melted white chocolate, 1 cup sour cream, and 1 teaspoon vanilla extract until just combined.
- Pour the batter into the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot tap water into the roasting pan to come halfway up the sides of the springform pan.
- Bake for 60-70 minutes, or until the edges are puffed and the center is just set. The top should be dry to the touch and pale golden brown.
- Carefully remove the cheesecake from the water bath and remove the foil.
- Let cool completely on a wire rack for at least 1 hour.
- Refrigerate overnight.
- While the cheesecake chills, prepare the cranberry topping: In a medium saucepan, combine 1 (12-ounce) jar of cranberry sauce, ¼ cup granulated sugar, and ½ cup fresh or frozen cranberries.
- Bring to a boil over medium-high heat, then reduce heat and simmer for 8-10 minutes, or until cranberries are tender.
- Let the cranberry topping cool completely.
- Once the cheesecake is chilled, spoon the cranberry topping evenly over the top.
- Refrigerate for at least 1 hour before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
214g
Fat
116g
Carbs
23g
