Best Bites: White chocolate cranberry cheesecake

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie.

This white chocolate cranberry cheesecake is not only decadent and heavenly, but easy to make as well! Check out the recipe on Best Bites!

Ingredients:

Crust

  • 26 OREO cookies

  • 4 tbsp butter, melted

Filing

  • 4 8oz cream cheese packages, softened

  • ¾ cup sugar

  • 1 tbsp corn starch

  • 2 tsp vanilla extract

  • 3 eggs, room temperature

  • 4oz white chocolate, melted

  • 1 cup dried cranberries

  • 1 tbsp orange zest

White chocolate ganache

  • 4oz white chocolate

  • 3 tbsp heavy whipping cream

Instructions:

  • Preheat the oven to 350F

  • Lightly butter the bottom and sides of a 9 inch spring form pan. Set aside.

Crust

  1. Place OREOs in a food processor and pulse until only fine crumbs remain. (You will need to put the ENTIRE cookie in - don't remove the filling!)

  2. Drizzle in the melted butter and pulse several times until it is completely incorporated.

  3. Press the mixture firmly into the bottom of the spring form pan.

  4. In a large mixing bowl, beat the cream cheese until smooth.

  5. Add the sugar, corn starch (keeps the cake from cracking!) and vanilla extract and beat until smooth, scraping the sides of the bowl as necessary.

  6. Beat the eggs in, one at a time, until just incorporated.

  7. Fold in the melted white chocolate, cranberries and orange zest.

  8. Pour the filling on top of the crust and spread evenly.

  9. Place the pan on a baking sheet and bake for 40-55 minutes. The cheesecake should appear dry and slightly puffed around the edges and slightly moist in the center - slightly jiggly.

  10. Turn the oven off, open the oven door, and let the cake cool for an hour, undisturbed. Do not skip this step! Letting the cheesecake cool slowly will keep it from cracking.

  11. Remove the cheesecake from the oven and place on a cooling rack. Run a thin knife around the edge to loosen it from the pan.

  12. Let the cheesecake cool completely.

  13. Transfer cheesecake to the refrigerator and let chill for AT LEAST 8 hours, 24 hours is best.

White Chocolate Ganache

  1. Microwave white chocolate and heavy whipping cream together in a microwave safe container for 30 seconds on high heat. Stir. Repeat once more and stir until the chocolate has completely melted.

  2. Remove the sides of the spring form pan and pour the ganache over the top. Garnish with fresh cranberries if desired.

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