christmas cheesecake recipe

Follow the Three Wise Men to Christmas cheesecake perfection with our salted caramel recipe made with a dark chocolate digestive base. You can make the cheesecake up to two days ahead of serving. Looking for something else? We&#8217;ve got lots more make-ahead Christmas desserts for you to try.

Salted caramel cheesecake with a dark chocolate base

For the base

dark chocolate digestive biscuits

cocoa powder

unsalted butter, melted

For the filling

full-fat cream cheese (we

soured cream

tin Carnation Caramel

sea salt,

eggs

For the caramel glaze

caster sugar

milliliters double cream

salted butter

Preheat the oven to 160°C/fan140°C/gas 3. Lightly oil a 20cm loose-bottomed cake tin. Whizz the biscuits and cocoa to fine crumbs in a food processor. Add the butter and whizz until the mixture has the texture of wet sand, then press into the bottom of the cake tin. Chill the base while you make the filling.

For the filling, whip the cream cheese, soured cream and caramel in a large bowl. Add sea salt to taste.

Lightly beat in the eggs and yolks until smooth, then pour on top of the biscuit base. Smooth the top, then bake for 1¼-1½ hours until the cheesecake is cooked but still has a good wobble in the middle. Don’t worry if it puffs up and cracks a bit – it will sink back down as it cools.

When cooked, take the cheesecake out of the oven and leave to cool in the tin for 45 minutes, then remove from the tin and chill overnight.

To make the glaze, put the sugar in a heavy-based frying pan over a low heat and melt, without stirring, until it turns a rich red caramel colour. Add the cream and butter, stirring constantly (be careful in case it spits) until combined. Leave to cool for a few minutes, stirring often. Add a little salt to taste if you like.

To serve, drizzle the caramel over the top, then cut into wedges.

Our Christmas cheesecake is a stunning dessert that will be the star of your holiday meal with its creamy layers of cheesecake, whipped cream, and tart cranberry compote.

Christmas Cheesecake

water

sugar,

orange juice

cranberries

whole berry cranberry sauce ()

sugar

orange

salt

graham cracker crumbs

pecans

cinnamon

unsalted butter, (melted)

cream cheese, (room temperature)

eggs, (room temperature)

sour cream

all-purpose flour

vanilla extract

chocolate

gelatin

In a medium saucepan on medium heat, add the water, ½ cup sugar, and orange juice. Bring to a simmer to dissolve the sugars. This will take 2 to 3 minutes. Turn off the heat and pour the sugar water over the fresh cranberries in a medium bowl. Cover with plastic wrap and refrigerate overnight. You will use the remaining 1 cup of sugar to coat the cranberries after their overnight soak.

Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with aluminum foil. In a large, oven-safe dish, add 1 to 2 inches of water and set aside. You will NOT place your springform pan into the dish with the water. The dish with the water will go onto the lower rack in your oven, while the cheesecake will cook on the middle rack. This will create a moist baking environment for your cheesecake to cook evenly without risking water seeping into your springform pan while your cheesecake bakes.

First, you will make your cranberry compote by adding the whole berry cranberry sauce, granulated sugar, orange juice, orange zest, and salt to a medium saucepan. Bring to a simmer on medium heat, and cook for 5 minutes or until the sugars are dissolved and the cranberry compote has thickened. Remove from the heat and cool while making the other components of the Christmas cheesecake.

In a large bowl, combine the graham cracker crumbs, finely chopped pecans, sugar, cinnamon, salt, and melted butter until completely incorporated. Pack the bottom and up the sides of the springform pan with the crust mixture. You can use the bottom of a flat dry measuring cup to press the crumbs into a thick, tight crust. Place the springform pan, with the crust pressed in, into the freezer to chill while you make the cheesecake filling.

In another large mixing bowl, with a handheld mixer on medium speed, add the cream cheese and beat for 1 to 2 minutes to get all the lumps out of the cream cheese before adding the granulated sugar. Continue to beat for another minute to incorporate the sugar into the cream cheese.

With the mixer on low, add the eggs one at a time, being sure to fully incorporate each egg before adding the next, then add the sour cream, all-purpose flour, and vanilla extract and mix just until all the ingredients are fully incorporated. Be sure not to beat too much air into the cream cheese mixture.

Take the crust out of the freezer and add the cooled cranberry compote mixture to the bottom of the crust in an even layer.

Very slowly, add the cream cheese mixture on top of the cranberry compote layer. Be careful not to mix the compote into the cream cheese.

Place the water-filled dish onto the bottom tray of the oven, then place the Christmas cheesecake on the middle rack and bake for 50 to 60 minutes. Your cheesecake is done when the center is just barely jiggly when you move your springform pan.

Turn off the oven and crack the door open a couple of inches to allow your cheesecake to cool in the oven for 1 hour. Remove and allow to cool on the counter before placing it into the refrigerator to cool completely.

While your cheesecake is baking and cooling, you can make the white chocolate whipped cream by adding 2 cups of heavy cream to a large bowl and beat it on low speed for 2 minutes. Add the powdered sugar and increase the speed to medium-high and continue to beat it until it is thick with just slightly stiff peaks. Do not overbeat.

Heat the remaining ½ cup of heavy cream in a microwave-safe, large-sized bowl for 1 minute. Once hot, add the white chocolate bar that has been broken into smaller pieces. Allow the hot heavy cream to cover the chocolate and let it sit for 2 minutes, then stir until smooth.

In a small dish, add the 1 tablespoon of water and sprinkle over the unflavored gelatin. Once the gelatin has absorbed the water, heat it for 20 seconds in the microwave, then add it to the bowl of melted white chocolate. Stir to completely incorporate.

Add about 1 cup of the whipped heavy cream to the white chocolate and stir to combine. Add another 1 cup of whipped cream, but this time you will gently start to fold the whipped cream into the white chocolate. Repeat until you have gently folded all the whipped cream into the white chocolate. Be sure to be gentle while folding the whipped cream into the white chocolate, as you do not want to deflate your white chocolate whipped cream.

Transfer half of your white chocolate whipped cream to a large piping bag fitted with a large star tip, and store the piping bag and bowl of whipped cream in the refrigerator until your cheesecake has cooled completely.

Once your cheesecake has cooled to room temperature on the counter, you can top it with the other half of the white chocolate whipped topping that is not in the piping bag. You want a nice thick layer.

Place your cheesecake into the refrigerator to cool for a minimum of 8 hours, but an overnight chill is ideal.

For the sugar-coated fresh cranberries, you will drain the liquid off them and, using a slotted spoon, toss a handful of the sweetened cranberries into a bowl of the 1 cup granulated sugar and coat them in the sugar. Remove the sugar-coated cranberries with the slotted spoon, allowing any excess sugar to filter back into the bowl, and place the coated berries onto a plate. Repeat until all the cranberries have been coated.

Once your cheesecake has completely chilled and set, you can remove the outer form from the springform pan, place your cheesecake onto a serving plate and garnish the center with the sugar-coated cranberries and pipe the remaining white chocolate whipped cream around the edges for a beautiful finish.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1670398384/totcqcftggesgdjxzmhj.mp4

This amazing Christmas cheesecake is a show-stopper with plenty of Christmas cheer, making it the highlight of this holiday season. The stunning dessert is brimming with festive flavors featuring creamy cheesecake and white chocolate whipped cream layers on top of a tangy cranberry compote.

This Christmas cheesecake is the perfect festive dessert this holiday season. It&#039;s not only delicious but fills you up with Christmas cheer!

Christmas Cheesecake Recipe

graham

sugar (100 grams)

salted butter (226 grams, melted (2 sticks))

cream cheese (680 grams, room temperature (3 bricks))

sugar (133 grams)

heavy whipping cream (151 grams, room temperature)

sour cream (114 grams, room temperature)

kosher salt (3 grams)

vanilla bean paste (3 grams)

eggs (250 grams, room temperature)

cornstarch (14 grams)

sprinkles (48 grams, red and green)

white chocolate chips (170 grams)

heavy whipping cream (43 grams)

Ribbon candy

White chocolate chips

Green and red candies

Sprinkles

Peppermint pieces

Unwrapped Rolos

Preheat

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and lightly spray with nonstick spray. Set aside.

Combine

In a large mixing bowl, combine the graham cracker crumbs and sugar.

Mix in the melted butter until well combined and the mixture is a wet crumb texture.

Press the crust evenly into the bottom and slightly up the sides of the prepared springform pan.

Bake

Place into the oven on the center rack and bake for 10 minutes.

Cool

Once baked, remove from the oven and place onto a wire cooling rack to let cool completely.

For the Crust

Adjust

In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar and mix together on medium speed until smooth.

Add in the heavy cream, sour cream, salt, and vanilla bean paste and mix to combine.

Add in the eggs and mix for 30 seconds, then add in the cornstarch and mix until just incorporated.

Fold

Gently fold in the sprinkles. Overmixing the sprinkles will cause the batter to turn black.

Cover

Cover the outside of the springform pan with aluminum foil to prevent water from seeping in.

Pour

Pour the cheesecake batter on top of the prebaked crust. Place the springform pan into a large baking dish or broiler pan and fill with 1 inch of water.

Place both pans into the preheated oven on the center rack and bake for 15 minutes.

Continue

Reduce the heat to 250°F and continue baking for an additional hour.

Leave

Turn the oven off and leave the cheesecake inside for 30 minutes.

Open the oven door and leave the cheesecake inside for another 30 minutes to finish setting up.

Once the cooldown time is up, remove the cheesecake from the oven and place it onto a wire cooling rack to let it cool completely.

Chill

Once the cheesecake has completely cooled, cover it with plastic wrap, then place it into the refrigerator to chill for 8 hours.

For the Cheesecake

Place

Towards the end of the chill time for the cheesecake, make the topping: Place the white chocolate chips into a heatproof bowl and set aside.

Microwave

Pour the heavy cream into a microwave bowl and heat in the microwave for 30-45 seconds.

Pour the heated cream over the white chocolate chips and let sit for 1 minute.

Stir

Stir the mixture, then place the bowl back into the microwave and heat for an additional 45 seconds to make sure the white chocolate is fully melted.

Remove from the microwave and mix with a spoon until smooth. Set aside to cool completely.

For the Ganache

Unmold

Once the cheesecake has chilled, remove it from the refrigerator, unmold it, and place it onto a cake stand or plate.

Pour the cooled white chocolate mixture on top.

Top with Christmas candies before the white chocolate sets.

Serve

Once the white chocolate has set, cut the cheesecake into slices and serve.

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