Ingredients
Cranberry Puree
- 8 ounces fresh cranberries
- 1/2 cup water
- 1/3 cup granulated sugar
Crust
- 1 – 9-inch Biscoff crust
Cheesecake Batter
- 1 cup good quality white chocolate, finely chopped
- 3 tablespoons heavy cream
- 24 ounces cream cheese, completely softened to room temperature
- 3/4 cup granulated sugar
- 1/2 cup Greek yogurt, at room temperature
- 1 tablespoon pure vanilla extract
- 3 large eggs + 1 large egg yolk, at room temperature
Sugared Cranberries
- 6 ounces fresh cranberries
- 1/2 cup sugar + 1/2 cup sugar for coating
Cranberry Puree
In a medium pot, combine cranberries, water, and sugar. Cook over medium heat, stirring frequently and mashing the berries with a spoon for about 8–10 minutes.
Strain the mixture through a fine-mesh sieve into a clean bowl, discarding the solids. Cover and refrigerate the cranberry puree.
Cheesecake
Preheat oven to 325°F (163°C) and prepare the Biscoff crust.
Melt white chocolate and cream together in a bain-marie or microwave-safe bowl. If microwaving, heat in 10–15 second increments, stirring until smooth. Set aside to cool.
Using an electric mixer with a paddle attachment, beat cream cheese for 3 minutes on low speed until smooth. Add granulated sugar and beat for 2 more minutes on low.
Mix in Greek yogurt, vanilla extract, and white chocolate mixture, scraping the bowl to ensure even combination.
Add eggs one at a time, mixing well after each addition, until the batter is creamy and lump-free.
Pour half the cheesecake batter into the prepared pan. Spoon half the cranberry puree over it and swirl. Add the remaining cheesecake batter and remaining cranberry puree, swirling again.
Place a 9-inch springform pan inside a 10-inch cake pan. Put the cake pan into a roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan to create a water bath, avoiding water entering the cheesecake. No foil wrapping is needed.
Bake for 1 hour 15 minutes to 1 hour 25 minutes until the center jiggles slightly. Use an instant-read thermometer to check for an internal temperature of 140–145°F, ideally checking a cranberry pocket area to avoid visible holes.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the water bath and cool on a wire rack for another hour. Wrap with plastic wrap and refrigerate overnight or at least 6 hours.
Sugared Cranberries
In a medium pot, combine water and 1/2 cup sugar over medium heat for 2–3 minutes to create a sugar syrup. Ensure all sugar is dissolved. Add cranberries and mix.
Remove from heat and transfer berries to a wire rack with a slotted spoon to cool for 1 hour.
Place additional 1/2 cup sugar in a bowl, add dried berries, and toss to coat.
Assembly
Once cooled, transfer cheesecake to a serving plate. Top with whipped cream and sugared cranberries. Store leftovers in an airtight container in the fridge for up to 5 days.
Cranberry White Chocolate Cheesecake
Ingredients
Cranberry Puree
- 8 ounces fresh cranberries
- 1/2 cup water
- 1/3 cup granulated sugar
- Crust
Crust
- 1 – 9- inch Biscoff crust
Cheesecake Batter
- 1 cup good quality white chocolate, finely chopped
- 3 tablespoons heavy cream
- 24 ounces cream cheese, completely softened to room temperature
- 3/4 cup granulated sugar
- 1/2 cup Greek yogurt, at room temperature
- 1 tablespoon pure vanilla extract
- 3 large eggs + 1 large egg yolk, at room temperature
Sugared Cranberries
- 6 ounces fresh cranberries
- 1/2 cup sugar + 1/2 cup sugar for coating
Instructions
- Combine cranberries, water, and sugar in a pot. Cook for 8-10 min, mashing berries. Strain through a sieve. Refrigerate.
- Preheat oven to 325°F. Prepare Biscoff crust.
- Melt white chocolate and cream. Cool.
- Beat cream cheese on low for 3 min. Add sugar, beat 2 min. Mix in yogurt, vanilla, and chocolate. Add eggs one at a time, mixing well.
- Pour half batter into crust. Spoon half cranberry puree on top, swirl. Add rest of batter and puree, swirl.
- Place 9-inch springform inside 10-inch pan. Put in roasting pan, add hot water halfway up sides.
- Bake for 1 hr 15 min to 1 hr 25 min until center jiggles. Cool in oven 1 hr, then 1 hr on rack. Refrigerate 6 hrs or overnight.
- Heat water and 1/2 cup sugar until dissolved. Add cranberries, coat. Cool 1 hr on rack. Toss cranberries in remaining sugar.
- Top cheesecake with whipped cream and sugared cranberries. Store leftovers in fridge up to 5 days.