White Chocolate Cranberry Swirl Cheesecake
Made this for Thanksgiving instead of pie one year and now I'm not allowed to bring anything else. The Biscoff crust was an accident - ran out of graham crackers - but it works better than the original.
Ingredients
For the Cranberry Puree
- 8 ounces fresh cranberries
- 1/2 cup water
- 1/3 cup white sugar
For the Cheesecake
- 1 - 9- inch Biscoff crust
- 1 cup good quality white chocolate finely chopped
- 3 tbsp heavy cream
- 24 ounces cream cheese room temperature
- 3/4 cup white sugar
- 1/2 cup Greek yogurt room temperature
- 1 tablespoon pure vanilla extract
- 3 large eggs + 1 large egg yolk room temperature
For the Sugared Cranberries
- 6 ounces fresh cranberries
- 8 tablespoons sugar + 8 tablespoons sugar for coating
Instructions
- Make cranberry puree: Simmer cranberries, water, sugar 8-10 minutes until berries pop. Strain, chill.
- Heat oven to 325F.
- Melt white chocolate with cream in 10-15 second microwave bursts until smooth. Cool.
- Beat cream cheese 3 minutes until smooth. Add sugar, beat 2 minutes.
- Mix in yogurt, vanilla, cooled chocolate until uniform.
- Beat in eggs one at a time until smooth.
- Pour half batter in Biscoff crust. Add half cranberry puree, swirl.
- Add remaining batter and puree, swirl again.
- Place springform in cake pan, set in roasting pan. Fill with hot water halfway.
- Bake 75-85 minutes until center slightly jiggles (140-145F internal).
- Cool in cracked oven 1 hour, then rack 1 hour. Refrigerate 6+ hours.
- For garnish: Heat sugar syrup, coat cranberries. Dry 1 hour. Roll in sugar.
- Top chilled cheesecake with whipped cream and sugared cranberries.
- Store refrigerated up to 5 days.