Ingredients for White Chocolate Cheesecake With Cranberry Swirl
- 12 ounces Fresh Cranberries
- 1 1/4 cups Sugar
- Orange Juice
- 1/4 teaspoon Orange Zest
- Salt
- 3 teaspoons Vanilla Extract
- Vanilla Wafer Cookies
- 6 tablespoons (3 ounces) Unsalted Butter, melted
- Ground Cinnamon
- 12 ounces White Chocolate Chips
- 3 (8-ounce) packages Cream Cheese
- 1/4 cup All-Purpose Flour
- 2 tablespoons Lemon Juice
- 4 large Eggs
- 1/2 cup Heavy Whipping Cream
- 1/4 cup Water
- 1 1/2 cups Graham Cracker Crumbs
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How to Make White Chocolate Cheesecake With Cranberry Swirl
- **Prepare the Cranberry Swirl:** In a medium saucepan, combine 12 ounces fresh cranberries, 1/2 cup sugar, 1/4 cup water, and 1/4 teaspoon orange zest. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to medium-low, cover, and simmer for 5 minutes.
- Uncover and cook for 1-2 minutes, or until the cranberries burst and the mixture thickens, pressing the cranberries against the pan to help them pop.
- Remove from heat and let cool completely to room temperature. Stir in 1 teaspoon vanilla extract.
- **Make the Crust:** Preheat oven to 375°F (190°C). In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the crust mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until golden brown.
- Remove from oven and let cool completely on a wire rack.
- **Prepare the Cheesecake Filling:** Reduce oven temperature to 300°F (150°C). In a small saucepan, bring 1 inch of water to a simmer.
- Remove from heat and let the steam subside slightly.
- In a medium heat-safe bowl, place 12 ounces white chocolate chips. Set the bowl over the simmering water (making a double boiler), stirring occasionally until the chocolate is melted and smooth. Remove from heat.
- In a large bowl, beat 3 (8-ounce) packages cream cheese with 1/2 cup granulated sugar until smooth and creamy.
- Beat in 1/4 cup all-purpose flour, 2 tablespoons lemon juice, and 2 teaspoons vanilla extract.
- Add 4 large eggs one at a time, beating well after each addition, just until combined.
- Reduce mixer speed to low and gradually add the melted white chocolate and 1/2 cup heavy cream until just combined.
- **Assemble and Bake:** Pour half of the cheesecake batter into the prepared crust.
- Spoon half of the cooled cranberry mixture over the batter.
- Pour the remaining batter over the cranberry layer, then spoon the remaining cranberry mixture on top.
- Gently swirl the cranberry mixture into the batter with a knife.
- Bake for 55-60 minutes, or until the edges are set and the center is just slightly jiggly. The center should move slightly when the pan is tapped, but not ripple.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let cool completely to room temperature on a wire rack.
- Refrigerate uncovered overnight before serving.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
118g
Fat
83g
Carbs
14g
