Description
A show-stopping dessert that balances the tartness of cranberries with creamy white chocolate.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup sour cream
- 8 oz white chocolate, melted
- 2 cups cranberries (fresh or frozen)
- 1 cup granulated sugar
- 4 large eggs
Instructions
- Preheat the oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs and melted butter until sandy. Press into the bottom of a springform pan.
- In a large mixing bowl, blend cream cheese, sour cream, and sugar until smooth.
- Mix in melted white chocolate, then add eggs one at a time, mixing until incorporated.
- Gently fold in cranberries.
- Pour filling over the crust, smoothing the top.
- Bake in a water bath for about 60 minutes or until edges are set but center has a slight jiggle.
- Remove from the oven and let it cool before refrigerating for at least 4 hours, preferably overnight.
- Serve at room temperature, optionally garnished with whipped cream and additional cranberries.
Notes
Allow the cheesecake to chill for optimal flavor development. Use a water bath to prevent cracking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American