This Christmas Cheesecake is a show-stopping dessert that’s perfect for the holiday season. It combines the creamy richness of a classic cheesecake with the festive flavors of cranberry and white chocolate. The layers of graham cracker crust, cranberry compote, smooth cheesecake filling, and white chocolate whipped cream create a delightful symphony of textures and tastes. Garnished with candied cranberries, this cheesecake is as beautiful as it is delicious.
Why You Will Love This Recipe
- Festive Flavors: The combination of cranberry and white chocolate screams Christmas. The tartness of the cranberries balances the sweetness of the white chocolate, making it a perfect holiday dessert.
- Impressive Presentation: With its multiple layers and decorative candied cranberries, this cheesecake is sure to impress your guests. It’s a stunning centerpiece for any holiday table.
- Make-Ahead Dessert: You can make this cheesecake a day or two in advance, making it a stress-free option for holiday entertaining. The flavors meld together beautifully as it chills in the refrigerator.
- Decadent and Rich: This cheesecake is incredibly rich and satisfying. It’s the perfect indulgence for a special occasion.
- Unique Texture Combination: The crunchy crust, smooth cheesecake filling, tangy cranberry compote, and light whipped cream create a wonderful combination of textures that keeps every bite interesting.
Ingredients:
Candied Fresh Cranberries for Garnish:
- ¾ cup water
- 1 ½ cups granulated sugar, divided into ½ cup and 1 cup
- 2 tablespoons fresh orange juice
- 2 cups fresh cranberries
Cranberry Compote Layer:
- 14 ounces whole berry cranberry sauce
- ⅓ cup granulated sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon fresh orange zest
- ¼ teaspoon salt
Crust:
- 2 cups graham cracker crumbs
- ½ cup finely chopped pecans
- ⅓ cup granulated sugar
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted
Cheesecake Layer:
- 16 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 3 eggs, room temperature
- ⅓ cup sour cream
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
White Chocolate Whipped Cream Layer:
- 2 ½ cups heavy cream, very cold, divided into 1 cup, 1 cup, and ½ cup
- ½ cup powdered sugar
- 4 ounces white chocolate baking bar, broken into smaller pieces
- 1 tablespoon water
- 1 teaspoon unflavored gelatin
Preparation:
Step 1: Prepare the Candied Cranberries. In a medium saucepan on medium heat, add the water, ½ cup sugar, and orange juice. Bring to a simmer to dissolve the sugars (2-3 minutes). Turn off the heat and pour the sugar water over the fresh cranberries in a medium bowl. Cover with plastic wrap and refrigerate overnight. You will use the remaining 1 cup of sugar to coat the cranberries after their overnight soak.
Step 2: Prepare the Baking Setup. Preheat the oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with aluminum foil. In a large, oven-safe dish, add 1 to 2 inches of water and set aside. Place the dish with water onto the lower rack in your oven, while the cheesecake will cook on the middle rack.
Step 3: Make the Cranberry Compote. In a medium saucepan, combine the whole berry cranberry sauce, granulated sugar, orange juice, orange zest, and salt. Bring to a simmer on medium heat and cook for 5 minutes, or until the sugars are dissolved and the compote has thickened. Remove from heat and cool.
Step 4: Prepare the Crust. In a large bowl, combine graham cracker crumbs, finely chopped pecans, sugar, cinnamon, salt, and melted butter until fully incorporated. Pack the mixture onto the bottom and up the sides of the springform pan. Use the bottom of a flat dry measuring cup to press the crumbs into a thick, tight crust. Place the springform pan in the freezer to chill while you prepare the cheesecake filling.
Step 5: Make the Cheesecake Filling. In a large mixing bowl, with a handheld mixer on medium speed, beat the cream cheese for 1-2 minutes to remove any lumps. Gradually add the granulated sugar and continue to beat for another minute. With the mixer on low, add the eggs one at a time, fully incorporating each egg before adding the next. Add the sour cream, all-purpose flour, and vanilla extract; mix just until fully incorporated. Do not overbeat.
Step 6: Assemble the Cheesecake. Take the crust out of the freezer and spread the cooled cranberry compote evenly over the bottom of the crust. Slowly pour the cream cheese mixture over the cranberry compote layer, being careful not to mix the layers.
Step 7: Bake the Cheesecake. Place the water-filled dish on the bottom rack of the oven. Place the Christmas Cheesecake on the middle rack and bake for 50-60 minutes. The cheesecake is done when the center is just barely jiggly.
Step 8: Cool the Cheesecake. Turn off the oven, crack the door open a couple of inches, and allow the cheesecake to cool in the oven for 1 hour. Remove and allow to cool on the counter before placing it in the refrigerator to cool completely.
Step 9: Make the White Chocolate Whipped Cream. While the cheesecake is baking and cooling, add 2 cups of heavy cream to a large bowl and beat on low speed for 2 minutes. Add the powdered sugar and increase the speed to medium-high. Continue to beat until thick with slightly stiff peaks. Do not overbeat.
Step 10: Melt the White Chocolate. Heat the remaining ½ cup of heavy cream in a microwave-safe bowl for 1 minute. Add the broken white chocolate pieces. Let it sit for 2 minutes, then stir until smooth.
Step 11: Prepare Gelatin Mixture. In a small dish, add 1 tablespoon of water and sprinkle over the unflavored gelatin. Once the gelatin has absorbed the water, heat it for 20 seconds in the microwave, then add it to the bowl of melted white chocolate. Stir to completely incorporate.
Step 12: Combine White Chocolate and Whipped Cream. Add about 1 cup of the whipped heavy cream to the white chocolate and stir to combine. Add another 1 cup of whipped cream, but this time gently fold it into the white chocolate. Repeat until all the whipped cream is gently folded in.
Step 13: Chill the Whipped Cream. Transfer half of the white chocolate whipped cream to a large piping bag fitted with a large star tip. Store the piping bag and bowl of whipped cream in the refrigerator until the cheesecake has cooled completely.
Step 14: Assemble the Final Cheesecake. Once the cheesecake has cooled to room temperature, top it with the other half of the white chocolate whipped cream that is not in the piping bag.
Step 15: Chill the Assembled Cheesecake. Place the cheesecake in the refrigerator to cool for a minimum of 8 hours, but an overnight chill is ideal.
Step 16: Prepare the Sugar-Coated Cranberries. Drain the liquid from the candied cranberries. Using a slotted spoon, toss a handful of the sweetened cranberries into a bowl of the 1 cup of granulated sugar and coat them. Remove the sugar-coated cranberries with the slotted spoon, allowing any excess sugar to filter back into the bowl, and place the coated berries onto a plate. Repeat until all the cranberries have been coated.
Step 17: Garnish and Serve. Once the cheesecake has completely chilled and set, remove the outer form from the springform pan. Place your cheesecake onto a serving plate, garnish the center with the sugar-coated cranberries, and pipe the remaining white chocolate whipped cream around the edges.
COOKING Rating:
Intermediate – This recipe involves multiple steps and components, requiring attention to detail and timing.
Serving Suggestions:
- Serve chilled as a dessert for Christmas dinner or any holiday gathering.
- Pair with a cup of coffee, tea, or a glass of dessert wine.
- Offer a small slice as this cheesecake is very rich.
- Serve with fresh berries or a drizzle of extra cranberry sauce.
Tips:
- Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature for a smoother cheesecake filling.
- Don’t overbeat the cream cheese mixture, as this can cause the cheesecake to crack.
- Wrapping the springform pan in aluminum foil is crucial to prevent water from seeping into the cheesecake during baking.
- Allowing the cheesecake to cool slowly in the oven helps prevent cracking.
- Chilling the cheesecake completely is essential for a firm and sliceable texture.
- Prepare the candied cranberries a day ahead of time for best results.
- If you don’t have fresh cranberries, you can use frozen cranberries, but make sure to thaw and drain them well before using.
- For a richer flavor, use full-fat cream cheese and sour cream.
Prep Time:
45 minutes (plus overnight for candied cranberries)
Cook Time:
50-60 minutes
Total Time:
Approximately 9 hours (including chilling time)
Nutritional Information:
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
Calories: Approximately 650-750 per slice
Protein: Approximately 8-10 grams per slice
Sodium: Approximately 300-400 mg per slice
Conclusion
This Christmas Cheesecake is more than just a dessert; it’s a festive experience that brings joy and sweetness to any holiday celebration. The combination of creamy cheesecake, tart cranberry, and sweet white chocolate makes it a memorable treat. While it requires some time and effort, the end result is a beautiful and delicious cheesecake that is sure to impress your family and friends. So gather your ingredients, follow the steps, and create a Christmas Cheesecake that will become a cherished holiday tradition!
Questions and Answers:
Q1: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, it’s recommended. Making the cheesecake a day or two in advance allows the flavors to meld together and the cheesecake to set properly. Just make sure to store it covered in the refrigerator.
Q2: What can I do to prevent my cheesecake from cracking?
A: There are a few things you can do to minimize the risk of cracking. First, don’t overbeat the cream cheese mixture, as this can incorporate too much air. Second, bake the cheesecake in a water bath to create a moist environment. Third, allow the cheesecake to cool slowly in the oven after baking.
Q3: Can I use a different type of crust?
A: Yes, you can customize the crust to your liking. For example, you could use an Oreo cookie crust or a shortbread crust. Just make sure to adjust the baking time accordingly.
Q4: What if I don’t like white chocolate?
A: If you’re not a fan of white chocolate, you can substitute it with milk chocolate or dark chocolate in the whipped cream layer. You can also omit the white chocolate altogether and make a plain whipped cream topping.
Q5: Can I freeze this cheesecake?
A: Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw it overnight in the refrigerator before serving. Note that the texture of the whipped cream may change slightly after freezing.
