Ingredients
Method
Prepare the Base
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake in the preheated oven for 10 minutes. Remove and let cool.
Make the Cranberry Swirl
- In a small saucepan, combine cranberries, sugar, and water.
- Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.
- Remove from heat and let cool slightly.
Prepare the Cheesecake Filling
- In a large bowl, beat the softened cream cheese with sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract and melted white chocolate, mixing until fully incorporated.
Assemble the Cheesecake
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Drop spoonfuls of the cranberry mixture over the cheesecake filling.
- Use a knife or skewer to gently swirl the cranberry mixture into the cheesecake.
Bake the Cheesecake
- Bake in the oven for 45-50 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.
Chill and Serve
- Refrigerate the cheesecake for at least 4 hours or overnight before serving.
- Release the cheesecake from the springform pan, slice, and serve chilled.
Nutrition
Notes
For best results, ensure all ingredients are at room temperature before starting. You can substitute frozen cranberries if fresh are unavailable, but adjust cooking time accordingly.