Cranberry White Chocolate Cheesecake Recipe

For people that are more VISUAL: https://www.youtube.com/watch?v=Q9R21YqWhcA

FULL RECIPE:

Ingredients

Ingredients for the base: • Graham cracker – 2 cups • Butter – ¼ cup • Granulated sugar – 2 tbsp

Ingredients for the filling: • Cranberries – 350g • Granulated sugar (for the sauce) – ¾ cup • Water – ½ cup • White chocolate – 200g • Cream Cheese – 4 packages (at room temperature) • Granulated sugar – 1 ¼ cup • Eggs – 3 (at room temperature) • Vanilla extract – 1 tbsp • Flour – 1 tbsp

Recipe:

1. Preheat the oven to 350 degrees F (176 degree C).

2. Mix the graham cracker crumbs, 2 tbsp of the granulated sugar and the melted butter together until it resembles wet sand that you can pack together. Press the mixture into the bottom of the 9 inch springform pan. Bake for 10 mins at 350 degrees F. Leave to cool on the counter for 20 mins.

3. Turn down the oven to 250 degrees F (121 degrees C).

4. Mix together the cranberries, granulated sugar and water and bring it to boil and put it on simmer until it makes a thick sauce (15 mins). Let it cool.

5.In a double boiler, melt white chocolate chips.

1. In a large bowl, mix together the cream cheese, granulated sugar and 1 tbsp of vanilla extract until light and fluffy. Whisk in the eggs one at a time.

2. Add in the melted white chocolate and flour to the cream cheese mixture until well incorporated. and mix together with the cream cheese mixture until well combined.

3. Add half the cream cheese batter to the graham cracker base. Add 1 tbsp of cranberry filling to the cream cheese and swirl it around with a fork. Now, add the remaining cream cheese filling to the pan and add 2 tbsp of cranberry filling on top and swirl with a fork.

4. Bake the cheesecake at 250 degrees F (121 degrees C) for 2 hours, or until the filling is set and turn off the oven. Take the cake out and leave it to cool at room temperature. Wait until the cheesecake is cool to remove the sides and bottom of the pan. Refrigerate overnight.

5. Add the remaining cranberry filling on top of the baked cheesecake and spread evenly with a fork.

bon appetit