White Chocolate Cheesecake With Cranberry Swirl Recipe

How to Make White Chocolate Cheesecake With Cranberry Swirl

1. **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.
2. Reduce heat to medium-low, cover, and simmer for 5 minutes.
3. 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.
4. Remove from heat and let cool completely to room temperature. Stir in 1 teaspoon vanilla extract.
5. **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.
6. Press the crust mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, or until golden brown.
7. Remove from oven and let cool completely on a wire rack.
8. **Prepare the Cheesecake Filling:** Reduce oven temperature to 300°F (150°C). In a small saucepan, bring 1 inch of water to a simmer.
9. Remove from heat and let the steam subside slightly.
10. 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.
11. In a large bowl, beat 3 (8-ounce) packages cream cheese with 1/2 cup granulated sugar until smooth and creamy.
12. Beat in 1/4 cup all-purpose flour, 2 tablespoons lemon juice, and 2 teaspoons vanilla extract.
13. Add 4 large eggs one at a time, beating well after each addition, just until combined.
14. Reduce mixer speed to low and gradually add the melted white chocolate and 1/2 cup heavy cream until just combined.
15. **Assemble and Bake:** Pour half of the cheesecake batter into the prepared crust.
16. Spoon half of the cooled cranberry mixture over the batter.
17. Pour the remaining batter over the cranberry layer, then spoon the remaining cranberry mixture on top.
18. Gently swirl the cranberry mixture into the batter with a knife.
19. 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.
20. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
21. Remove the cheesecake from the oven and let cool completely to room temperature on a wire rack.
22. Refrigerate uncovered overnight before serving.