White chocolate cheesecake

There’s something undeniably festive about a beautifully crafted cheesecake, and this White Chocolate Cheesecake with Sugared Rosemary & Cranberries is no exception. With a creamy, velvety texture and rich white chocolate flavor, this cheesecake is a show-stopping dessert that perfectly complements any holiday spread. Topped with sugared cranberries and rosemary, it brings a wintery elegance to your table, combining the luscious sweetness of cheesecake with a hint of tartness from the cranberries and a subtle herbaceous aroma from the rosemary.

This cheesecake is the ultimate indulgence for holiday gatherings, offering a sophisticated blend of flavors and textures that both adults and children will love. While it may look like a complex dessert, it’s surprisingly simple to make with a few straightforward steps. The key to its perfection lies in careful preparation and a touch of patience while it chills, allowing it to set into the smooth, creamy dessert we all love. In this guide, you’ll find everything you need to make this dessert, from choosing ingredients to step-by-step instructions and tips for decorating. Let’s dive into the world of holiday baking and create a cheesecake that’s as delicious as it is stunning!

Why You’ll Love This Recipe
This White Chocolate Cheesecake recipe has everything you need to impress your guests without overwhelming yourself in the kitchen. The creamy white chocolate base is perfectly balanced with the crisp texture of the graham cracker crust and the tartness of the sugared cranberries. This recipe includes simple, easy-to-follow steps that take the guesswork out of making a flawless cheesecake. You’ll love the combination of textures, flavors, and the festive appearance that will make this dessert the star of your holiday table.

Preparation Time and Servings

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Chill Time: At least 4 hours, ideally overnight
• Total Time: 5 hours (with chilling)
• Yield: 10 servings
• Serving Size: 1 slice

Nutritional Information (per serving)

• Calories: 520 kcal
• Carbohydrates: 42g
• Protein: 6g
• Fat: 37g
• Fiber: 2g
• Sugar: 32g

Ingredients

For the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs (about 10-12 graham crackers)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the White Chocolate Cheesecake Filling

• 1 cup white chocolate chips or chopped white chocolate
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (optional, enhances the white chocolate flavor)

For the Sugared Cranberries & Rosemary

• 1/2 cup fresh cranberries
• 3-4 small sprigs of fresh rosemary
• 1 cup granulated sugar, divided
• 1/2 cup water

For Garnishing

• Powdered sugar, for dusting
• Extra rosemary sprigs and fresh cranberries (optional)

Step-by-Step Instructions

Step 1: Prepare the Graham Cracker Crust

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or cooking spray, and line the bottom with parchment paper for easier removal.
2. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Press the Crust: Press the graham cracker mixture firmly into the bottom of the prepared pan, creating an even layer. Use the bottom of a measuring cup or glass to press it down.
4. Bake the Crust: Bake for 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.

Step 2: Melt the White Chocolate

1. Melt White Chocolate: In a heatproof bowl, melt the white chocolate using a double boiler or microwave. If using a microwave, melt in 20-second intervals, stirring in between to prevent burning. Once melted, set it aside to cool slightly.

Step 3: Make the Cheesecake Filling

1. Beat the Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and sugar on medium speed until smooth and creamy, about 2-3 minutes.
2. Add Eggs One at a Time: Add the eggs one at a time, beating well after each addition. This helps create a smooth, airy texture in the cheesecake.
3. Add Sour Cream and Vanilla: Mix in the sour cream, vanilla extract, and almond extract (if using). Beat until smooth, being careful not to overmix.
4. Incorporate the Melted White Chocolate: Pour the melted white chocolate into the cream cheese mixture and fold in gently until fully incorporated.

Step 4: Bake the Cheesecake

1. Pour the Filling Over the Crust: Pour the cheesecake filling over the graham cracker crust, smoothing the top with a spatula.
2. Prepare a Water Bath: Wrap the outside of the springform pan with aluminum foil to prevent water from leaking in. Place the pan in a larger baking dish and add hot water until it reaches halfway up the side of the springform pan.
3. Bake the Cheesecake: Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will continue to set as it cools.
4. Cool the Cheesecake: Turn off the oven, crack the oven door, and allow the cheesecake to cool inside for 1 hour. Then remove it from the water bath, place it on a wire rack, and let it cool to room temperature before refrigerating.

Step 5: Chill the Cheesecake

1. Refrigerate: Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or, preferably, overnight. This allows the flavors to develop and the cheesecake to set completely.

Step 6: Prepare the Sugared Cranberries & Rosemary

1. Make Simple Syrup: In a small saucepan, combine 1/2 cup sugar and 1/2 cup water. Heat over medium heat until the sugar dissolves completely. Remove from heat and let it cool slightly.
2. Coat the Cranberries and Rosemary: Dip the cranberries and rosemary sprigs in the simple syrup, then transfer them to a wire rack to dry for about 1 hour.
3. Coat with Sugar: Once the cranberries and rosemary are tacky to the touch, roll them in the remaining sugar until evenly coated. Set aside.

Step 7: Decorate and Serve

1. Top with Sugared Cranberries and Rosemary: Once the cheesecake is fully chilled, top it with the sugared cranberries and rosemary.
2. Dust with Powdered Sugar: For a festive look, dust the top of the cheesecake lightly with powdered sugar.
3. Serve: Slice and serve the cheesecake with additional sugared cranberries and rosemary sprigs on the side for a stunning presentation.

Ingredient Background

White Chocolate is the star of this cheesecake, lending a creamy sweetness that pairs beautifully with the tangy cream cheese. Using high-quality white chocolate will result in a richer flavor, as cheaper versions can taste waxy or overly sweet. Graham crackers make a classic crust, adding a crunchy contrast to the smooth filling. Cream cheese and sour cream create the signature creamy texture, with sour cream adding a hint of tang to balance the sweetness. Cranberries bring a tartness that contrasts with the richness of the cheesecake, while rosemary adds an aromatic, slightly pine-like flavor that enhances the dessert’s wintery feel.

Technique Tips

• Avoid Overmixing: Overmixing the filling can incorporate too much air, causing cracks. Mix only until each ingredient is just combined.
• Use Room-Temperature Ingredients: This helps the batter blend smoothly, resulting in a creamy texture without lumps.
• Prevent Cracking: Baking the cheesecake in a water bath (bain-marie) helps maintain a stable baking environment, reducing the likelihood of cracks.

Alternative Presentation Ideas

• Mini Cheesecakes: Divide the crust and filling among muffin cups lined with paper liners for individual servings. Adjust baking time to 20-25 minutes.
• Cheesecake Bars: Press the crust and filling into a rectangular pan for easy-to-serve cheesecake bars.
• Layered Cheesecake Parfaits: Layer crushed graham crackers, cheesecake filling, and cranberry sauce in individual glasses for a no-bake alternative.

Additional Tips for Success

• Check for Doneness: The center should still jiggle slightly when you gently shake the pan. It will firm up as it cools.
• Cool Gradually: Cooling the cheesecake in the oven with the door slightly ajar prevents sudden temperature changes, which can cause cracks.
• Make-Ahead Option: This cheesecake can be made 2-3 days in advance. Store in the refrigerator and add the sugared toppings just before serving.

Recipe Variations

• White Chocolate Raspberry Cheesecake: Substitute cranberries with fresh or frozen raspberries for a sweet, fruity topping.
• Chocolate Swirl Cheesecake: Swirl melted dark chocolate into the filling for a marbled effect.
• Lemon White Chocolate Cheesecake: Add a tablespoon of lemon zest and juice for a citrusy twist.

Freezing and Storage

• Store Leftovers: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing Cheesecake: Wrap the cooled cheesecake tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge before serving.
• Sugared Cranberries and Rosemary: These can be stored at room temperature in an airtight container for up to 2 days.

Healthier Twist Ideas

• Use Light Cream Cheese: Swap full-fat cream cheese for a light version to reduce calories.
• Greek Yogurt Substitute: Replace sour cream with Greek yogurt for extra protein and reduced fat.
• Reduce Sugar: Cut back on sugar in the filling and the sugared toppings for a lower-sugar option.

Serving Suggestions for Events

• Holiday Gathering: Serve the cheesecake on a festive platter, garnished with extra rosemary sprigs and cranberries.
• Elegant Dinner Party: Present individual slices with a drizzle of white chocolate and a sprig of rosemary for a refined look.
• Potluck Party: Slice into smaller portions for a dessert that’s easy to share with a crowd.

Special Equipment

• Springform Pan: Essential for easily removing the cheesecake without damaging it.
• Electric Mixer: Helpful for beating the cream cheese to a smooth consistency.
• Double Boiler or Microwave: For gently melting the white chocolate without burning.

Frequently Asked Questions

1. Can I use a different type of crust?
Yes, crushed gingersnaps, Oreos, or shortbread cookies make excellent alternatives to a graham cracker crust.

2. How do I prevent cracks in my cheesecake?
Use a water bath and avoid overmixing the batter. Allow the cheesecake to cool gradually in the oven to prevent sudden temperature changes.

3. Can I make this cheesecake without a springform pan?
A springform pan is ideal for cheesecakes, but a deep pie dish or 9-inch cake pan will work in a pinch. Be sure to line it with parchment paper for easy removal.

4. Can I substitute white chocolate chips with another type of chocolate?
Yes, though it will alter the flavor. For a dark chocolate version, simply swap the white chocolate for semi-sweet or dark chocolate.

5. Do I have to use a water bath?
A water bath is highly recommended as it prevents the cheesecake from cracking by providing a gentle, even heat. However, if you’re short on time, you can bake it without one—just know the risk of cracks is higher.

6. How long should I let the cheesecake set in the fridge?
For the best texture, chill for at least 4 hours or overnight if possible. The longer it sets, the better the flavor and consistency.

7. Can I skip the sugared cranberries and rosemary?
Yes, though they add a festive touch. You can garnish with simple powdered sugar or chocolate shavings if desired.

8. Is there a way to make this cheesecake vegan?
Yes, use dairy-free cream cheese and a plant-based egg substitute. Use agar-agar in place of gelatin for structure if needed.

Conclusion

White Chocolate Cheesecake with Sugared Rosemary & Cranberries is a holiday dessert that brings elegance and rich flavors to any gathering. With a creamy texture, luscious white chocolate flavor, and a stunning garnish of sugared cranberries and rosemary, this cheesecake is as beautiful as it is delicious. Perfect for making ahead, it allows you to impress your guests with minimal fuss on the day of your event. Try this cheesecake for your next holiday party, and enjoy the joy it brings to your festive table!

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