How To make Cranberry and White Chocolate Cheesecake

The Secret to Irresistible NO BAKE Cranberry Cheesecake

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Serving Size: 10
Prep Time: 50 minutes
Cooking Time: 15 minutes

This no-bake Cranberry Cheesecake recipe combines rich and creamy cheesecake filling with swirls of tangy cranberry sauce. Paired with a buttery graham cracker crust and topped with fresh whipped cream and sugared cranberries this festive and decadent dessert is perfect for the holiday season.

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✔️ Low carb
✔️ Easy to make
✔️ Simple ingredients
✔️ Low calories (less than 1200)
✔️ Impress your friends and family

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Perfect White Chocolate Cheesecake (No Cracks) | Sweetest Menu

Learn how to make perfect White Chocolate Cheesecake from scratch. My recipe results in a creamy sweet cheesecake that works EVERY TIME. Made with cream cheese and white chocolate and topped with fresh raspberries, it's the ultimate dessert!

Find the full recipe on Sweetest Menu


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THIS RECIPE WILL RETURN YOU TO CHILDHOOD - MOST DELICIOUS CHRISTMAS CHEESECAKE

How to cook Cranberry Jam White Chocolate Mousse Cheesecake. How to cook CHRISTMAS CHEESECAKE. See the best recipe CHRISTMAS CHEESECAKE
#homefoodchannel #yummifood #yummirecipes #deliciousrecipe #foodshorts #recipeshorts #foodrecipes #bestfoodrecipes #deliciousrecipes #recipechannel #toprecipes #bestrecipes #aestheticrecipes #instantrecipe #howtocookchristmascheesecake #christmascheesecakerecipe #bestrecipechristmascheesecake #christmasrecipe #bestchristmasrecipe
#christmasdessertsrecipe #christmassweetsrecipe #howtocookchristmasdesserts #howtocookchristmassweets

Ingredients
Cranberry Jam:
• 16 oz fresh cranberries
• 1 cup white granulated sugar
• 1/2 Tbsp vanilla extract
Crust:
• 1½ cups graham cracker crumbs
• ¼ cup brown sugar
• 5 Tbsp butter melted
• 1 tsp vanilla extract
Cheesecake Filling:
• 24 oz cream cheese softened
• ¾ cup heavy whipping cream
• 2 Tbsp sour cream
• 2 eggs
• 1 tsp vanilla extract
• 2 Tbsp corn starch
• ½ cup white granulated sugar
• 1 vanilla bean
White Chocolate Mousse:
• 8 oz baking white chocolate bars (2-4 oz bars)
• 8 oz cream cheese softened
• 8 oz whipped topping like COOL Whip
Candied Cranberries: (Optional)
• 8 oz fresh cranberries
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/2 cup sugar or super fine sugar

Instructions
Candied Cranberries (overnight):
Combine water and 1 1/2 cups of sugar in a sauce pot, over medium heat. Heat the mixture until sugar is all dissolved, while stirring slowly. Take off heat.
Let the mixture cool a bit before adding cranberries. Add cranberries, stir, cover and refrigerate overnight.
Drain cranberries in a colander.
Add 1/2 cup of sugar to a shallow bowl and coat cranberries is sugar. Set aside until ready to decorate.
Quick Cranberry Jam:
In a sauce pot, over medium heat, combine cranberries, sugar and vanilla extract. Mix well cook cranberries stirring often. Cook for 12-15 minutes. Take off heat and let it cool completely.
Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
Crust:
Mix the graham cracker crumbs, sugar, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
Spread half of the cranberry jam over the crust.
Cheesecake:
Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
Add vanilla extract, and sour cream. Mix until combined.
Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
Lower speed and add corn starch. While on medium-low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
Cut vanilla bean lengthwise and scrape out the seeds into the cheesecake batter. Mix well until incorporated throughout.
Spoon all of the cheesecake batter into the springform, over the jam.
Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)
Cool cheesecake for an hour.
Spread remaining cranberry jam over the top of the cheesecake. Cover the pan with saran wrap and place the cheesecake in the refrigerator. Refrigerate for at least 4 hours before adding the mousse.
White Chocolate Mousse:
Break up white chocolate bars and melt them according the to package instructions.
Beat cream cheese with an electric mixer for a couple of minutes.
Drizzle in melted white chocolate while continuing to beat cream cheese. Mix well.
Fold in whipped topping gently until all combined.
Spread white chocolate mousse over the top of the cheesecake. You can separate the mousse in two batches and use one batch to decorate with a frosting tip.
If using candied cranberries, spread them on top of the white chocolate mousse.

Cranberry White Chocolate Tart - The Best Christmas Cranberry Tart ever

This Cranberry White Chocolate Tart is a delicate and elegant dessert you can prepare for Christmas. It is one of the best Christmas Cranberry Tarts ever. The tart consists of a pate sablee crust made with almonds, a white chocolate almond crunch, a cranberry orange layer and white chocolate ganache. The tart is beautifully decorated with red currants, sugar-coated cranberries, and cinnamon sticks, all dusted with powdered sugar.

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#cranberrytart #christmastart #cranberrywhitechocolatetart

0:00 - Intro
0:47 - Pâte sablée Crust
1:54 - Preparing the cranberry sauce filling
2:35 - Preparing and Baking the tart crust
4:04 - Preparing the white chocolate almond crunch
4:42 - Assembling the tart
5:45 - Decorating the tart
6:14 - Enjoying the tart

Ingredients
Makes about 10 servings
Pâte Sablée

1/2 cup (110g) unsalted butter, room temperature
1/4 cup (30g) powdered sugar
1 egg
1 ¼ cup (160g) all-purpose flour
1/2 cup (50g) ground almonds (almond flour)
1/4 tsp (1g) salt

Cranberry Sauce Filling
10 oz (300g) fresh or frozen cranberries
1/3 cup (70g) sugar
2 tbsp (30ml) orange juice
Zest of a large orange

Crunchy Layer
1.5 oz (45g) white chocolate
1 tbsp (14 ml) vegetable oil
2 tbsp (20g) almonds, finely chopped
White Chocolate Ganache
6 oz (180g) white chocolate
1/4 cup (60g) whipping cream

For Decoration
red currants
sugar-coated cranberries
cinnamon sticks or star anise
powdered sugar


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Christmas Cheesecake ???? |Cranberry Jam White Chocolate Mousse Cheesecake|#tasty

Amazing Christmas Cheesecake to make your holiday season as delicious and magical as you as imagine!This heavenly dessert is a vanilla bean Cheesecake layered with an easy Cranberry jam and smooth white chocolate mousse.

Sparkling Cranberry White Chocolate Cake

This Sparkling Cranberry White Chocolate Cake is as delicious as it is beautiful!! The tartness of the berries balances the sweetness of the cake!!#satisfying #yummy #asmr #cranberry #whitechocolate#christmas#cake

RECIPE:

Sparkling Cranberry White Chocolate Cake
· Prep Time: 1 hour
· Cook Time: 40 minutes
· Total Time: 1 hour 40 minutes
· Yield: 12-14 Servings
·

· Description
This Sparkling Cranberry White Chocolate Cake recipe is a new Christmas fav! The cake is incredibly moist & flavorful with colorful sparkling cranberries.
Ingredients
SPARKLING CRANBERRIES 
· 2 cups fresh cranberries
· 1 1/2 cups (310g) sugar, divided
· 1 cup (240ml) water
CRANBERRY CAKE
· 3 1/3 cups (433g) all purpose flour
· 2 cups (414g) sugar
· 2 1/2 tsp baking powder
· 1 1/2 cups (336g) salted butter (340g), room temperature
· 3 eggs
· 2 tbsp vanilla extract
· 1 cup (240ml) sour cream
· 1 cup (240ml) milk
· 3 cups fresh cranberries
WHITE CHOCOLATE ICING 
· 12 oz white chocolate chips
· 3/4 cup (180ml) heavy whipping cream
· 3/4 cup (168g) butter, room temperature
· 8–9 cups (920-1035g) powdered sugar


Instructions
SPARKLING CRANBERRIES:
1. Bring 1 cup sugar and water to a simmer in a saucepan. Simmer until sugar is completely dissolved.
2. Pour simple syrup into a heatproof bowl and allow to cool for about 10 minutes.
3. Add cranberries and stir to coat.
4. Refrigerate cranberries in syrup overnight, stirred a couple times to coat with syrup.
5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. You’ll need to roll them a few times to get a couple layers of sugar on them.
6. Set cranberries aside to dry for a hour or so.
CRANBERRY CAKE:
1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray and parchment paper in the bottom of the pans.
2. Whisk together flour, sugar and baking powder in a large mixing bowl.
3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.
4. Gently stir in cranberries.
5. Spread batter evenly between the three cake pan.
6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.
7. Allow to cool for about 10 minutes, then remove to cooling rack to finish cooling.
 
WHITE CHOCOLATE ICING: 
1. Place white chocolate chips in a metal bowl.
2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until smooth.
5. Allow ganache to sit until mostly cool. It should be thick.
6. Beat the ganache with a mixer for about 2-3 minutes, until smooth and fluffy.
7. Add butter and beat until it is fully combined.
8. Slowly add powdered sugar and beat until it is fluffy and the right consistency. Add more cream if needed.
 
TO PUT THE CAKE TOGETHER:
1. Remove cake domes from cakes with a large serrated knife.
2. Place first layer of cake on cake plate. Spread about icing on top in an even layer.
3. Add second layer of cake and add more icing on top in an even layer.
4. Add final layer of cake on top and ice the outside of the cake.
5. Top the cake with sparkling cranberries and add some around the edge, if desired.
·  
lifeloveandsugar.com

DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENTS IN THIS

Carol Of The Bells by Audionautix is licensed under a Creative Commons Attribution 4.0 license.

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