Description
Cranberry Delight Cheesecake whispers holiday elegance with its creamy texture and tart cranberry swirls. Rich cream cheese filling and buttery graham cracker crust create a festive dessert that melts in your mouth, promising pure seasonal comfort.
Ingredients
Scale
Main Ingredients:
- 2.5 cups (250 grams) cranberries (fresh or frozen)
- 36 Golden Oreo cookies (406 grams)
- 680 grams cream cheese, softened (3 packages of 8 ounces)
- 3 large eggs, room temperature
- 1.5 cups (250 grams) white chocolate, chopped
Sweeteners and Dairy:
- 1.5 cups (250 grams) granulated sugar
- 0.33 cup (80 grams) sour cream
- 0.25 cup (60 milliliters) heavy cream
- 0.75 cup (70 grams) unsalted butter, melted
Flavor Enhancers and Seasonings:
- 0.75 cup orange juice or water
- 1 tablespoon vanilla extract
- 0.5 teaspoon salt
Instructions
- Craft the vibrant cranberry sauce by combining whole cranberries, granulated sugar, and freshly squeezed orange juice in a medium saucepan over moderate heat, stirring intermittently until the mixture transforms into a luscious, thickened compote (approximately 10-12 minutes).
- Meticulously pulverize Golden Oreo cookies into fine crumbs using a food processor, then blend with melted unsalted butter until thoroughly integrated.
- Press the buttery cookie mixture firmly and evenly into the base of a 9-inch (23 centimeters) springform pan, creating a compact and uniform crust.
- Preheat the oven to 325°F (163°C) and bake the crust for 12-14 minutes until lightly golden, then remove and allow to cool completely.
- Gently melt white chocolate in 20-second microwave intervals, stirring between each interval to ensure smooth consistency.
- In a large mixing bowl, whip cream cheese and granulated sugar until achieving a silky, light texture, approximately 3-4 minutes.
- Gradually incorporate sour cream, cooled melted white chocolate, room-temperature eggs, pure vanilla extract, and a pinch of salt, blending until the batter becomes uniformly smooth.
- Pour one-third of the cheesecake batter over the prepared crust, then strategically dollop cranberry sauce and create elegant swirls using a knife.
- Repeat the layering process, alternating cheesecake batter and cranberry sauce, concluding with a final layer of batter and decorative sauce swirls.
- Encase the springform pan’s exterior with aluminum foil to prevent water penetration, then position inside a larger roasting pan filled with hot water.
- Bake in the preheated oven for 65-75 minutes, ensuring the cheesecake maintains a slight jiggle in the center when gently nudged.
- Turn off the oven, crack the door open, and allow the cheesecake to rest for 1 hour to prevent cracking.
- Refrigerate the cheesecake for a minimum of 4 hours or overnight to achieve optimal set and flavor development before serving.
Notes
- Prep the cranberry sauce ahead of time to allow cooling and intensify flavors.
- Golden Oreo crust provides a sweet, buttery base that complements the tangy cranberry cheesecake.
- White chocolate adds luxurious richness and helps create a smooth, creamy texture.
- Water bath technique prevents cracking and ensures even baking of the delicate cheesecake.
- Swirling cranberry sauce creates beautiful marbled patterns and distributes fruity flavor throughout.
- Cool cheesecake completely in the refrigerator for at least 4 hours before serving to set properly.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 457 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 95 mg