Christmas Cheesecake with Cranberry Jam & White Chocolate
Total Time:1 hour 55 minutes
Ingredients
1.5 cups graham cracker crumbs
1/3 cup unsalted butter, melted
24 ounces cream cheese, softened to room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon alcohol-free vanilla extract
6 ounces high-quality white chocolate, melted and cooled slightly
2 cups fresh or frozen cranberries
1/2 cup granulated sugar (for the jam)
1/4 cup orange juice
1 tablespoon orange zest
White chocolate curls for garnish
Instructions
Preheat your oven to 325 degrees Fahrenheit. In a medium bowl, combine the graham cracker crumbs and melted butter until the mixture looks like wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool completely while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and one cup of sugar until the mixture is smooth and fluffy, which usually takes about three minutes. Add the eggs one at a time, beating on low speed after each addition just until combined. Stir in the alcohol-free vanilla extract, making sure not to overmix the batter to avoid incorporating too much air.
Gently fold the melted and slightly cooled white chocolate into the cream cheese mixture using a spatula. Ensure the chocolate is evenly distributed so that every bite has that signature silky flavor. Pour the filling over the cooled crust and smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any drips. Bake for 55 to 65 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for one hour. This gradual cooling process is the best way to prevent cracks from forming on the surface.
While the cheesecake cools, combine the cranberries, 1/2 cup sugar, and orange juice in a small saucepan over medium heat. Simmer the mixture for 10 to 12 minutes, stirring occasionally, until the cranberries burst and the sauce thickens into a jam-like consistency. Stir in the orange zest, then remove from heat and let the jam cool completely.
Once the cheesecake and jam are both cool, spread the cranberry jam evenly over the top of the cheesecake. Cover the pan loosely and refrigerate for at least six hours, or preferably overnight. When you are ready to serve, run a thin knife around the edge of the pan, remove the sides, and garnish with white chocolate curls.
