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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.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
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
  1. 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
  1. In a mixing bowl, quickly knead the flour, sugar, cocoa, baking powder, butter, and egg yolk into a smooth dough.
  2. Lightly grease a 26 cm (10-inch) springform pan with butter and line the bottom and sides with baking paper.
  3. Spread the dough on the bottom and press down to create an even surface.
Bake the Crust
  1. 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
  1. In a large bowl, combine the ground cottage cheese, potato flour or custard powder, sugar, vanilla sugar, eggs, egg white, and sweet cream.
  2. Mix gently until just combined, being careful not to over-aerate the mixture.
Add Cranberries
  1. Stir in the two handfuls of dried cranberries into the cheese mixture using a spoon.
Fill the Crust
  1. Pour the cheese mixture onto the prepared crust and evenly distribute fresh or frozen cranberries on top.
Bake the Cheesecake
  1. Set an ovenproof dish with water on the bottom shelf of the oven to create steam.
  2. Bake the cheesecake at 160 degrees C (320°F) for about 70 minutes, or until the center is just set.
Cool
  1. Once baked, turn off the oven and leave the cheesecake inside for another 30 minutes.
  2. Then, slightly open the door and let the cheesecake cool completely to prevent cracking.
Decorate
  1. In a small saucepan, melt the white chocolate with 20 ml of sweet cream over low heat.
  2. Drizzle it over the cooled cheesecake for a beautiful finish.
  3. 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.