Description
Indulgent cranberry delight cheesecake promises a festive culinary journey through creamy textures and tart berry notes. Rich layers blend seamless sweetness with holiday charm, inviting you to savor each memorable bite.
Ingredients
Scale
- 2.5 cups (250 grams) cranberries (fresh or frozen)
- 36 Golden Oreo cookies (406 grams)
- 680 grams cream cheese, softened (3 packages of 8 oz)
- 3 large eggs, room temperature
- 1.5 cups (250 grams) white chocolate, chopped
- 1.5 cups (250 grams) granulated sugar
- 0.33 cup (80 grams) sour cream
- 0.25 cup (60 milliliters) heavy cream
- 0.75 cup (70 grams) unsalted butter, melted
- 0.75 cup orange juice or water
- 1 tbsp vanilla extract
- 0.5 tsp salt
Instructions
- Cranberry Compote Creation: Simmer whole cranberries with granulated sugar and orange juice in a medium saucepan over moderate heat, stirring occasionally until the mixture transforms into a vibrant, thickened sauce (10-12 minutes).
- Crust Preparation: Pulverize Golden Oreo cookies into fine crumbs, then combine with melted unsalted butter. Press the mixture firmly and evenly into the base of a 9-inch springform pan, creating a compact crust.
- Crust Baking: Preheat the oven to 325°F (163°C) and bake the crust for 12-14 minutes until lightly golden. Remove and cool completely.
- White Chocolate Melting: Carefully melt white chocolate in 20-second microwave intervals, stirring between each to ensure smooth consistency.
- Cheesecake Batter Assembly: Whip cream cheese and granulated sugar until silky and light. Gradually blend in sour cream, cooled melted white chocolate, room-temperature eggs, vanilla extract, and a pinch of salt until uniformly smooth.
- Layering and Swirling: Pour one-third of the cheesecake batter over the crust, strategically dollop cranberry sauce, and create elegant swirls using a knife. Repeat the layering process, alternating cheesecake batter and cranberry sauce, and finish with a final layer of batter and decorative sauce swirls.
- Water Bath Baking: Wrap the springform pan’s exterior with aluminum foil, place inside a larger roasting pan filled with hot water, and bake for 65-75 minutes. The cheesecake should maintain a slight jiggle when gently nudged.
- Cooling and Setting: Turn off the oven, crack the door open, and let the cheesecake rest for 1 hour to prevent cracking. Refrigerate for a minimum of 4 hours or overnight to achieve optimal set and flavor development.
Notes
- Prevent Cracking Technique: Allow the cheesecake to cool gradually in the oven with the door slightly open, reducing sudden temperature changes that cause unsightly surface cracks.
- Water Bath Wisdom: Wrap the springform pan completely in aluminum foil to create a watertight seal, protecting the delicate cheesecake from potential moisture during the baking process.
- Chocolate Melting Mastery: Use short microwave intervals and stir frequently to ensure smooth white chocolate melting, avoiding scorching or seizing of the chocolate.
- Swirling Secret: Create beautiful cranberry sauce swirls by gently dragging a knife through the layers, ensuring an artistic and delicious marbled effect without overmixing.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 490
- Sugar: 43 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg