White Chocolate Cranberry Cheesecake is the perfect dessert for your holiday table. You’ll love this silky white chocolate cheesecake topped with whipped white chocolate ganache and jewel-like Cranberries in Red Wine.
Not only are Cranberries in Red Wine a great side dish to the main meal, they’re also a perfect component for festive holiday desserts like my Cranberry Linzer Tart.
I created this White Chocolate Cranberry Cheesecake especially to go with cranberries, and boy am I glad I did. It’s absolutely delicious, if I do say so myself.
I like white chocolate paired with a strong flavor that has some bitterness or acidity to offset the sweetness. I love white chocolate with coffee, citrus fruits and raspberry.
Tart cranberries cooked in red wine are the perfect foil for the sweetness of white chocolate cheesecake and white chocolate ganache.
I wish you and yours a sweet holiday season full of love and dessert!
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Graham Cracker Crust
- 6 tablespoons (3 oz , 90g) butter, melted
- 1 1/2 cup graham cracker crumbs (about 10 crackers)
- 1/4 cup (2 oz, 60g) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1 lb (16 oz, 455g) cream cheese, softened
- 1/2 cup (4 oz, 120g) granulated sugar
- 1 cup (8 oz, 230g) sour cream
- 2 teaspoons vanilla extract
- 8 oz (230g) white chocolate, melted
- 3 eggs plus 1 yolk, whisked together with a pinch of salt
Whipped White Chocolate Ganache
- 8 oz (230g) white chocolate, chopped very finely
- 1/2 cup (4 oz, 125ml) heavy cream
- 1 Recipe Cranberries in Red Wine
- Preheat the oven to 325°F convection or 350°F regular
- Line the bottom of a 9" cake pan or springform pan with a parchment paper round
To make the Crust
- Combine the cracker crumbs, cinnamon and sugar in a small bowl
- Pour the melted butter over the crumbs and toss to combine
- Dump the crumbs into the cake pan and press into an even layer
- Bake the crust for 10 minutes until fragrant and lightly browned
- Reduce the oven temperature to 325°F and turn off the convection
To make the cheesecake batter
- (If you're using a spring form pan wrap the pan with aluminum foil to cover the bottom and sides.)
- Combine the softened cheese and sugar in a mixing bowl
- Mix on medium speed to combine the ingredients, scraping the bowl often to avoid lumps
- Once the mix is smooth, add the sour cream and vanilla and mix to combine
- Stir in the white chocolate
- Add the eggs in three stages, scraping well after each addition
- Mix just until the eggs are combined, do not over mix
- Pour the batter into the cake pan, rap the pan on the counter a few times to release air bubbles from the batter
- Set the pan into a sheet pan or roasting pan
- Set the pan into the middle rack of the oven and pour water to come at least 1/2 way up the side of the cake pan
- Bake until the cake softly jiggles as a mass when the pan is shaken
- Remove from the oven and cool for 5 minutes
- Run a thin sharp knife that has been moistened with warm water around the sides of the cake to release it from the pan (this will prevent the cake from cracking while it cools)
- Refrigerate several hours or overnight.
White Chocolate Ganache
- Place the finely chopped white chocolate in a bowl
- Heat the cream in the microwave until it is scalding hot
- Immediately pour the cream over the chopped chocolate and let it sit for 2-3 minutes
- Gently stir the ganache until it comes together and all the bits of white chocolate are melted
- Hold the ganache at room temperature until ready to assemble the cake (this can be done the day before).
Unmold the Cake
- Remove the cold cheesecake from the refrigerator
- If you used a spring form pan run a knife around the edges of the cake and release the pan
- If you used a regular cake pan set the cold cake into a bowl of very hot water for 20-30 seconds to release the sides
- Run a warm knife around the sides of the cake
- Place a plate or cardboard cake circle on top of the cake pan
- Immediately flip the cake over and remove the pan and the parchment circle
- Flip the cake right side up onto a serving plate
- Pour the White Chocolate Ganache into a mixer bowl and whip on medium speed until the ganache is aerated and has lightened in color.
- Immediately spread 3/4 of the ganache over the top of the cheesecake.
- Put the remaining ganache in a pastry bag fitted with a star tip and pipe a border of ganache around the edge of the cake. (see note)
- Spread 1.5 cups of the cranberries onto the top of the cake. Reserve remaining cranberries to serve along side the cake or keep for another purpose.
- Keep refrigerated until serving
- To make clean cuts, dip the knife in hot water then wipe clean between each cut.
If you don't have a piping bag you can build up a border with the spatula while spreading the ganache onto the cheesecake. This border will keep the cranberries from dripping down the sides of the cake.