Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups white chocolate chips
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1/2 cup dried cranberries
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Double boiler or microwave
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, mix together graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined. Press mixture onto the bottom of a 9-inch springform pan.
3. In a double boiler or microwave, melt white chocolate chips until smooth. Set aside to cool.
4. In a large bowl, beat cream cheese, 1 cup granulated sugar, and vanilla extract with an electric mixer until smooth.
5. Add eggs one at a time, beating well after each addition.
6. Stir in melted white chocolate and dried cranberries.
7. Pour mixture onto the prepared crust.
8. Bake for 50-55 minutes or until the center is almost set.
9. Remove from oven and let cool to room temperature.
10. Chill in the refrigerator for at least 4 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 50-55 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 580
Fat: 38g
Saturated Fat: 22g
Cholesterol: 160mg
Sodium: 270mg
Carbohydrates: 53g
Fiber: 1g
Sugar: 43g
Protein: 9g
Substitutions for ingredients:
- Graham cracker crumbs can be substituted with crushed digestive biscuits or vanilla wafers.
- Dried cranberries can be substituted with dried cherries or raisins.
Variations:
- Add a layer of cranberry sauce on top of the cheesecake before serving.
- Use dark chocolate chips instead of white chocolate chips.
- Add a tablespoon of orange zest to the cheesecake mixture for a citrus twist.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the cheesecake batter as it can cause the cheesecake to crack.
- To prevent cracking, run a knife around the edge of the cheesecake before removing it from the springform pan.
- Serve with whipped cream and fresh cranberries on top.
Storage instructions:
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Cheesecake can be served cold or at room temperature. Do not microwave as it can cause the cheesecake to become rubbery.
Presentation ideas:
Serve on a cake stand or platter and decorate with whipped cream and fresh cranberries.
Garnishes:
Whipped cream and fresh cranberries.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the cheesecake cracks, it is still edible. Simply cover the cracks with whipped cream or fresh fruit.
Food safety advice:
Make sure all ingredients are fresh and have not expired.
Food history:
Cheesecake originated in ancient Greece and was served to athletes during the first Olympic games in 776 BC.
Flavor profiles:
Sweet, creamy, and tangy.
Serving suggestions:
Serve as a dessert after a holiday meal or special occasion.
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