Christmas Cheesecake with Cranberry Jam & White Chocolate
Total Time:1 hour 55 minutes
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar (for the crust)
32 ounces cream cheese, softened to room temperature
1 cup granulated sugar (for the filling)
1 cup sour cream, room temperature
2 teaspoons alcohol-free vanilla extract
4 large eggs, room temperature
8 ounces high-quality white chocolate, melted and cooled slightly
12 ounces fresh or frozen cranberries
1/2 cup granulated sugar (for the jam)
1/4 cup fresh orange juice
1 teaspoon orange zest
Instructions
Step 1: Prepare the Crust Preheat your oven to 325 degrees Fahrenheit and lightly grease a 9-inch springform pan. In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and the melted butter. Press the mixture firmly into the bottom of the pan and slightly up the sides. Bake the crust for 10 minutes, then remove it from the oven and let it cool completely while you prepare the filling.
Step 2: Melt the White Chocolate Gently melt the white chocolate using a double boiler or in the microwave in 20-second intervals, stirring frequently to prevent scorching. Once smooth, set it aside to cool for a few minutes so it does not cook the eggs when added to the batter later.
Step 3: Mix the Cheesecake Filling In a large bowl, beat the softened cream cheese and 1 cup of sugar until the mixture is smooth and fluffy, which usually takes about 3 to 4 minutes. Add the sour cream and alcohol-free vanilla, mixing until just combined. Gently fold in the melted white chocolate. Add the eggs one at a time, mixing on low speed after each addition just until the yellow disappears to avoid incorporating too much air into the batter.
Step 4: Bake the Cheesecake Pour the filling over the cooled crust and smooth the top with a spatula. For the best results, place the springform pan inside a larger roasting pan and fill the roasting pan with hot water halfway up the sides of the cheesecake pan to create a water bath. Bake for 60 to 70 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool inside for one hour before removing it to cool completely on a wire rack.
Step 5: Prepare the Cranberry Jam While the cheesecake is cooling, combine the cranberries, 1/2 cup of sugar, orange juice, and orange zest in a small saucepan over medium heat. Simmer the mixture for 10 to 15 minutes, stirring occasionally, until the cranberries burst and the liquid thickens into a jam-like consistency. Remove from the heat and let the jam cool completely before spreading it over the chilled cheesecake.
Step 6: Assemble and Chill Once the cheesecake and the jam are both at room temperature, spread the cranberry jam evenly over the top of the cheesecake. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. This chilling time is essential for the flavors to meld and the texture to become perfectly firm.
