Indulging in a slice of cheesecake is one of life’s little pleasures, and when it’s topped with vibrant cranberries and rich white chocolate, it becomes truly irresistible. This delightful dessert is perfect for festive occasions or a comforting treat after a long day. With its creamy filling and baked crust, each bite delivers a unique balance of flavors that will have your taste buds dancing. Whether you’re hosting a gathering or enjoying a cozy night in, this cheesecake with cranberries and white chocolate is sure to impress!

What You’ll Need for Cheesecake

Before diving into the deliciousness, ensure you have all the ingredients at hand. Here’s what you’ll need:

For the Crust:
140 g (1 cup) wheat flour
100 g (½ cup) sugar
80 g (½ cup) cold butter, cubed
30 g (¼ cup) natural cocoa powder
0.5 tsp baking powder
1 egg yolk
For the Cheese Filling:
1 kg (2.2 lbs) ground cottage cheese
170 ml (¾ cup) sweet cream (30% or 36%)
170 g (¾ cup) sugar
1 package vanilla sugar (about 8 g or 2 tsp)
5 eggs
1 egg white
60 g (⅓ cup) potato flour or custard powder
130 g (1 cup) fresh or frozen cranberries
2 handfuls dried cranberries
60 g (⅓ cup) white chocolate
20 ml (1.5 tbsp) sweet cream (30% or 36%) for drizzling

Step-by-Step Cheesecake Recipe

Prepare Ingredients: Remove all ingredients for the cheese filling from the refrigerator a few hours in advance to allow them to reach room temperature.
Make the Crust: In a mixing bowl, quickly knead the flour, sugar, cocoa, baking powder, butter, and egg yolk into a smooth dough. Lightly grease a 26 cm (10-inch) springform pan with butter and line the bottom and sides with baking paper. Spread the dough on the bottom and press down to create an even surface.
Bake the Crust: Place the crust in an oven preheated to 180 degrees C (350°F) and bake for about 20 minutes, or until slightly firm.
Prepare the Cheese Filling: In a large bowl, combine the ground cottage cheese, potato flour or custard powder, sugar, vanilla sugar, eggs, egg white, and sweet cream. Mix gently until just combined, being careful not to over-aerate the mixture.
Add Cranberries: Stir in the two handfuls of dried cranberries into the cheese mixture using a spoon.
Fill the Crust: Pour the cheese mixture onto the prepared crust and evenly distribute fresh or frozen cranberries on top.
Bake the Cheesecake: Set an ovenproof dish with water on the bottom shelf of the oven to create steam. Bake the cheesecake at 160 degrees C (320°F) for about 70 minutes, or until the center is just set.
Cool: Once baked, turn off the oven and leave the cheesecake inside for another 30 minutes. Then, slightly open the door and let the cheesecake cool completely to prevent cracking.
Decorate: In a small saucepan, melt the white chocolate with 20 ml of sweet cream over low heat. Drizzle it over the cooled cheesecake for a beautiful finish. Refrigerate the cheesecake before serving for at least two hours, preferably overnight.

How to Serve Cheesecake

When it comes time to serve this heavenly cheesecake, here are some tips to make it shine:

Slice & Share: Use a sharp knife and warm it slightly under hot water for clean cuts. Each slice should reveal the beautiful marbling of cranberries and creamy filling.
Garnish: For an extra touch, consider topping each slice with a few fresh cranberries or a dollop of whipped cream. A sprinkle of cocoa powder can also add a lovely touch.
Pairing Options: This cheesecake pairs wonderfully with a scoop of vanilla ice cream or a cup of coffee. A fruit compote on the side can enhance the tartness of the cranberries.

Expert Tips for Cheesecake

Room Temperature Ingredients: Ensuring your ingredients are at room temperature helps to create a smooth filling without lumps.
Steam Baking: The water bath technique is crucial for preventing cracks in your cheesecake. It ensures gentle, even baking.
Let it Chill: Patience is key! Allow the cheesecake to set in the fridge for a few hours or overnight for the best flavor and texture.

Cheesecake Frequently Asked Questions

Q: Can I use graham cracker crumbs instead of making a crust?

A: Absolutely! If you prefer a different base, graham cracker crumbs mixed with melted butter can make a delicious crust.

Q: Can I use frozen cranberries?

A: Yes, frozen cranberries work just fine. There’s no need to defrost them; just add them directly to the cheesecake.

Q: How do I store any leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to a month, just make sure to wrap it well!

There you have it—a delicious cheesecake with cranberries and white chocolate that’s sure to wow your friends and family. This recipe combines rich flavors with a beautiful presentation, making it a delightful choice for any occasion. Give it a try, and enjoy each creamy, tart bite!

Cheesecake with Cranberries and White Chocolate

This delightful cheesecake topped with vibrant cranberries and rich white chocolate is perfect for festive occasions and a comforting treat.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 1 30

Total Time 2

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 360

Ingredients Method Notes

Ingredients

For the Crust

140 g 140 g (1 cup) wheat flour
100 g 100 g (½ cup) sugar
80 g 80 g (½ cup) cold butter, cubed
30 g 30 g (¼ cup) natural cocoa powder
0.5 tsp 0.5 tsp baking powder
1 large 1 egg yolk

For the Cheese Filling

1000 g 1 kg (2.2 lbs) ground cottage cheese
170 ml 170 ml (¾ cup) sweet cream (30% or 36%)
170 g 170 g (¾ cup) sugar
8 g 1 package vanilla sugar (about 8 g or 2 tsp)
5 large 5 eggs
1 large 1 egg white
60 g 60 g (⅓ cup) potato flour or custard powder
130 g 130 g (1 cup) fresh or frozen cranberries
2 handfuls 2 handfuls dried cranberries
60 g 60 g (⅓ cup) white chocolate
20 ml 20 ml (1.5 tbsp) sweet cream (30% or 36%) for drizzling

Method

Preparation

Remove all ingredients for the cheese filling from the refrigerator a few hours in advance to allow them to reach room temperature.

Make the Crust

In a mixing bowl, quickly knead the flour, sugar, cocoa, baking powder, butter, and egg yolk into a smooth dough.
Lightly grease a 26 cm (10-inch) springform pan with butter and line the bottom and sides with baking paper.
Spread the dough on the bottom and press down to create an even surface.

Bake the Crust

Place the crust in an oven preheated to 180 degrees C (350°F) and bake for about 20 minutes, or until slightly firm.

Prepare the Cheese Filling

In a large bowl, combine the ground cottage cheese, potato flour or custard powder, sugar, vanilla sugar, eggs, egg white, and sweet cream.
Mix gently until just combined, being careful not to over-aerate the mixture.

Add Cranberries

Stir in the two handfuls of dried cranberries into the cheese mixture using a spoon.

Fill the Crust

Pour the cheese mixture onto the prepared crust and evenly distribute fresh or frozen cranberries on top.

Bake the Cheesecake

Set an ovenproof dish with water on the bottom shelf of the oven to create steam.
Bake the cheesecake at 160 degrees C (320°F) for about 70 minutes, or until the center is just set.

Cool

Once baked, turn off the oven and leave the cheesecake inside for another 30 minutes.
Then, slightly open the door and let the cheesecake cool completely to prevent cracking.

Decorate

In a small saucepan, melt the white chocolate with 20 ml of sweet cream over low heat.
Drizzle it over the cooled cheesecake for a beautiful finish.
Refrigerate the cheesecake before serving for at least two hours, preferably overnight.

Notes

Use a sharp knife and warm it slightly under hot water for clean cuts. Top slices with fresh cranberries or whipped cream. Pairs well with vanilla ice cream or coffee.