Instant Pot White Chocolate and Cranberry Cheesecake
This recipe for Instant Pot white chocolate and cranberry cheesecake is all you will need for your festive table this Christmas!
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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Professional Baker Teaches You How To Make CHEESECAKE!
Cheesecake made with White Chocolate and Cranberries is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 9-inch (23 cm) cheesecake
Serves 12 to 16
Prep Time: 30 minutes
Cook & Bake Time: 75 minutes
Ingredients
Crust
1 cup (250 mL) graham or digestive cookie crumbs
1 tsp (3 g) ground cinnamon
½ tsp (1.5 g) ground ginger
¼ cup (60 g) unsalted butter, melted
Cheesecake
2 pkg (500 g) cream cheese, at room temperature
¾ cup (175 mL) granulated sugar
½ cup (125 mL) sour cream
2 Tbsp (15 g) cornstarch
2 tsp (10 mL) vanilla bean paste or extract
2 large eggs, at room temperature
1 large egg yolk, at room temperature
4 oz (120 g) white chocolate, melted and cooled
1 cup (250 mL) fresh or frozen cranberries
Cranberry Topping & Assembly
2 cups (500 mL) fresh or frozen (still frozen, if using) cranberries
2/3 cup (140 g) granulated sugar
½ cup (125 mL) water
1 Tbsp (15 mL) vanilla bean paste or extract
Block white chocolate, for grating
Silver dragées, for décor
Directions
1. Preheat the oven to 350 F (180 C) and grease a 9-inch (23 cm) springform pan.
2. For the crust, stir the cookie crumbs, cinnamon ginger and melted butter together until evenly combined. Press this into the bottom of the prepared pan and bake for 10 minutes (there will be no visible difference once baked.) Set this aside to cool.
3. For the cheesecake, reduce the oven temperature to 300 F (150 C). Using electric beaters or in a stand mixer fitted with the paddle attachment, beat the cream cheese on high speed to soften it. Add the sugar gradually while beating, stopping to occasionally scrape down the bowl. Add the sour cream and beat on high speed, again, scraping down the bowl occasionally. Beat in the cornstarch and vanilla. Have the eggs and yolk in a small dish and add these to the cream cheese one at a time on low speed, waiting until the first is fully blended in before adding the next. Beat in the white chocolate on low speed and fold in the cranberries by hand. Scrape the cheesecake over the cooled crust, place on a baking tray and bake for 45 minutes, until the cheesecake jiggles just in the centre when gently moved. If the outside edge of the cheesecake begins to soufflé as the cheesecake bakes, crack the oven door as you finish baking it. Let the cheesecake cool on a rack to room temperature (this can take 3 hours – check the temperature by touching the bottom of the pan, not the sides) and then chill overnight (at least 6 hours).
4. While the cheesecake is baking or cooling, prepare the cranberry topping. Place the cranberries, sugar, water and vanilla in a medium saucepan and simmer over medium heat for about 15 minutes, until the cranberries have “popped”. Set aside to cool and then chill until ready to assemble.
5. To assemble, run a palette knife around the inside edge of the pan and release the springform ring. Use a palette knife to loosen the cheesecake from the bottom of the pan and slide it onto a serving platter or stand. Top the cheesecake with the cranberry compote and use a vegetable peeler to shave white chocolate curls overtop. If you wish, sprinkle a few silver dragées for sparkle.
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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.
·
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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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How to make a White Chocolate Cranberry Cheesecake
This Cheesecake is a VERY delicious treat, you can make it for the holidays or just about any occasion.
How to make Raspberry White Chocolate Blondies! tutorial #Shorts
Hey, Eloise here! I make simple recipe tutorials across my social media
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Check out these Raspberry White Chocolate Blondies! If you like to add some fruitiness this is for you!
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