Decadent cheesecake with white chocolate, cranberry swirl, and buttery crust. Perfect for festive, make-ahead desserts.
# Components:
→ Crust
01 - 8.8 oz digestive biscuits or graham crackers, finely crushed
02 - 3.5 oz unsalted butter, melted
→ Filling
03 - 10.6 oz white chocolate, chopped
04 - 17.6 oz cream cheese, softened
05 - 3.5 oz powdered sugar
06 - 8.5 fl oz heavy cream, cold
07 - 1 teaspoon vanilla extract
→ Cranberry Swirl
08 - 7.1 oz fresh or frozen cranberries
09 - 3.5 oz granulated sugar
10 - 2 tablespoons water
11 - 1 teaspoon lemon juice
→ Decoration
12 - White chocolate shavings, for garnish
13 - Fresh cranberries, for garnish
14 - Mint leaves, for garnish
# Directions:
01 - Combine crushed biscuits with melted butter in a mixing bowl. Press mixture evenly into the base of a 9-inch springform pan lined with parchment paper. Refrigerate while preparing the filling.
02 - Place cranberries, granulated sugar, water, and lemon juice in a small saucepan over medium heat. Simmer for 8 to 10 minutes, stirring occasionally, until cranberries burst and mixture thickens. Allow to cool to room temperature, then optionally puree until smooth.
03 - Set chopped white chocolate in a heatproof bowl over a pot of barely simmering water (double boiler) and stir until melted and smooth. Let cool slightly.
04 - In a large bowl, beat softened cream cheese and powdered sugar until silky and lump-free. Incorporate vanilla extract and the melted white chocolate, mixing thoroughly.
05 - In a separate bowl, whip cold heavy cream to stiff peaks. Fold whipped cream gently into the cream cheese mixture until homogenous and airy.
06 - Spread half of the cheesecake filling over the chilled crust. Spoon half of the cranberry sauce on top and swirl gently with a knife or skewer. Repeat layering with remaining filling and cranberry sauce to achieve a marbled look.
07 - Cover pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight until firmly set.
08 - Before serving, garnish with white chocolate shavings, fresh cranberries, and mint leaves as desired. Release cheesecake from the springform pan and cut into portions.
