White Chocolate and Cranberry Cheesecake with Berry Coulis

Cheesecake has been a beloved dessert for generations, and it’s no wonder why. The creamy texture, the rich flavors, and the endless possibilities for variations make it a perfect choice for special occasions or just a delightful treat for yourself. In this recipe, we’re going to take the classic cheesecake to the next level by incorporating the sweet elegance of white chocolate and the tangy brightness of cranberries. To add a final touch of luxury, we’ll serve it with a homemade berry coulis that will elevate this dessert to a whole new level of deliciousness. I feel this recipe is sure to become a favorite for special occasions or whenever you’re craving a decadent treat. 

This recipe will yield 12 servings.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 24 ounces cream cheese, softened
• 1 cup white chocolate chips, melted and cooled
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp pure vanilla extract
• 1 cup dried cranberries

For the Berry Coulis:

• 2 cups mixed berries (strawberries, raspberries, blueberries, and blackberries)
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tsp lemon juice

Preparation

Preparing the Crust:

1. Preheat your oven to 325°F (163°C). Grease a 9-inch (23 cm) springform pan with butter or non-stick cooking spray.
2. In a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand and holds together when pressed.
3. Press the crust mixture into the bottom of the prepared springform pan, creating an even layer. Use the back of a spoon to compact the crust.
4. Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.

Preparing the Filling:

5. In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
6. Add the melted and cooled white chocolate to the cream cheese. Continue to beat until the mixture is well combined.
7. Add the granulated sugar and beat until it’s fully incorporated into the mixture.
8. One at a time, add the eggs, mixing well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is evenly combined.
9. Mix in the pure vanilla extract.
10. Gently fold in the dried cranberries into the cheesecake mixture.

Assembling and Baking:

11. Pour the cheesecake filling onto the cooled crust in the springform pan. Smooth the top with a spatula to ensure it’s level.
12. Place the springform pan on a baking sheet to catch any potential leaks, and then bake in the preheated oven for 45-50 minutes. The cheesecake should be set at the edges but still slightly jiggly in the center.
13. Turn off the oven and crack the oven door slightly. Allow the cheesecake to cool in the oven for about an hour.
14. After cooling in the oven, remove the cheesecake and let it cool to room temperature. Once it reaches room temperature, refrigerate it for at least 4 hours or overnight for the best results.

Preparing the Berry Coulis:

15. In a saucepan, combine the mixed berries, granulated sugar, water, and lemon juice.
16. Bring the mixture to a simmer over medium heat, then reduce the heat to low and let it simmer for about 10-15 minutes, or until the berries have softened and the mixture has thickened.
17. Remove the coulis from the heat and allow it to cool. Once it’s cool, blend the mixture until smooth using an immersion blender or a regular blender. You can strain it to remove any seeds if desired.

Serving:

18. To serve, remove the cheesecake from the springform pan. Drizzle a generous amount of the berry coulis over each slice of cheesecake just before serving.
19. Garnish with extra white chocolate chips, dried cranberries, or fresh berries for an extra touch of elegance.