Ingredients
- Cream Cheese (32 oz, full fat, softened)
- Granulated Sugar (1 1/2 cups)
- Large Eggs (4)
- Graham Cracker Crumbs (2 cups)
- Unsalted Butter (1/2 cup, melted)
- White Chocolate (8 oz, chopped and melted)
- Fresh or Frozen Cranberries (1 cup)
Instructions
- Step 1: Preheat the oven to 325°F (160°C). Combine the graham cracker crumbs and melted butter, then press the mixture firmly into the bottom of a 9-inch springform pan. Wrap the outside of the pan securely in heavy-duty aluminum foil to prepare it for a water bath.
- Step 2: In a large bowl or stand mixer, beat the softened cream cheese and granulated sugar on medium speed until the mixture is completely smooth, scraping down the sides of the bowl frequently. Mix in the melted white chocolate until fully incorporated.
- Step 3: Reduce the mixer speed to low and incorporate the eggs one at a time, mixing just until each egg yolk disappears. Over-mixing the eggs will incorporate too much air, which can cause cracking. Gently fold the cranberries into the cheesecake batter using a spatula.
- Step 4: Pour the cheesecake filling evenly over the prepared crust. Place the wrapped springform pan inside a large roasting pan and carefully fill the roasting pan with boiling water until the water reaches about halfway up the sides of the springform pan (the water bath).
- Step 5: Bake for 60 to 75 minutes, or until the edges are set and the center jiggles only slightly. Turn off the oven, prop the door open slightly, and allow the cheesecake to cool inside the oven for one hour. Remove from the water bath, let cool to room temperature, then refrigerate for a minimum of 6 hours before serving.
Notes
- Store any leftover cheesecake tightly covered in the refrigerator for up to 5 days, or freeze individual slices wrapped in foil for longer storage.
- To fully appreciate the flavors and optimal creamy texture, allow chilled slices to warm slightly on the counter for 20-30 minutes before serving.
- Elevate your presentation by serving slices with a swirl of fresh, lightly sweetened whipped cream or a simple tart cranberry reduction sauce.
- The water bath is critical for achieving a silky, crack-free result, so double-wrap the springform pan securely with heavy-duty foil to prevent any water seepage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American