Instant Pot White Chocolate Cheesecake with Sugared Cranberries
A light and luscious white chocolate cheesecake that is definitely a showstopper! It’s so easy for you to make in the Instant Pot. No need to fuss with a Bain Marie (water bath) that regular oven recipes require.
I make all of my cheesecakes in the Instant Pot now. In keeping with the lightness in flavour, the vanilla Oreo cookies make a perfect crust.
This recipe makes a a lovely ‘tall’ cheesecake in the 7″ springform pan, and will serve about 8 people. You can make the cheesecake a day or two before serving it as well.
And don’t you think it’s just so pretty? A beautiful addition to your holiday baking, and what about as a homemade food gift for your host or hostess?
Make sure you pin the recipe coz your friends are definitely going to want this one! This is definitely going to become your favorite cheesecake of all time! I’m actually taking it to work, for a team meeting tomorrow.
You will need: Instant Pot, 7″ springform pan, parchment paper, White Chocolate Almond Bark (for garnish), cream cheese, white chocolate chips, eggs, sugar, cranberries, whole berry cranberry sauce, heavy cream (35%) fresh lemon & unsalted butter.
Recipe rating: beginner/intermediate – not too hard, but you really need to follow the instructions exactly!
WHY I MADE THIS RECIPE
Last month I made a recipe using cranberries – Cranberry Cherry Tarts with Almond Glaze and it was a hit! So I realized that I wanted to make another recipe using cranberries! I wanted a real showstopper recipe for my Christmas desserts feature.
This White Chocolate Cranberry Cheesecake would be perfect to take to our daughter’s for Christmas Eve. Our son-in-law absolutely loves cheesecake. I got the idea for this recipe from a copycat recipe for the Old Cheesecake Factory – the one that is white chocolate and raspberries? So I thought, what about white chocolate and cranberries?
Now my Instant Pot Mint Chocolate Cheesecake recipe is just so good, easy to make and the creamiest ever! I adapted that basic recipe, added in some deliciousness, like melted white chocolate, whole berry cranberry sauce, and sugared lots and lots of cranberries.
I didn’t want a regular graham cracker base, gingersnap or chocolate cookie crumbles. Have you tried Golden Oreos? Now that is just so much goodness packed into one little sandwich cookie. The vanilla flavours blend perfectly with the white chocolate and cranberries in the cheesecake too.
Isn’t it beautiful? Well, let me tell you, it tastes beautiful too. I brought this one to work, for my last team meeting of the year, and everyone just loved it! Not a scrap was left.
TIPS TO MAKING A PERFECT WHITE CHOCOLATE CRANBERRY CHEESECAKE
- Sugar the cranberries the day before you are going to bake. They take about two hours in total to set up, and will keep in the fridge for about a week.
- Follow the instructions carefully.
- Have all of your ingredients, especially the eggs and cream, at room temperature.
- The cooking time, and cooling times are just right.
- Garnish the cake with white chocolate ganache, sugared cranberries and white chocolate almond bark
YOU MAY NEED…
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This 7″ springform pan is perfect to make your Instant Pot Cheesecake. And it also includes extra sealing rings for the lid! Sometimes these rings take on the odors of the recipe you just made, so it’s recommended to have rings for savoury foods and rings for sweet ones! I think this is a really good deal too!
IF YOU LIKED THIS RECIPE…..
We have lots of Instant Pot recipes, and many for cheesecakes and desserts! Be sure to check out:
- Best Instant Pot Recipes – A collection of 50 recipes!
- Instant Pot Mint Chocolate Cheesecake
- Traditional Tourtiere – make it on the stove top or use your Instant Pot!
- Bread Pudding made with Panettone!
All of my Instant Pot Cheesecake recipes are based on those developed by This Old Gal. Her pressure cooker New York Cheesecake is to die for!
WHITE CHOCOLATE CHEESECAKE WITH CRANBERRIES (INSTANT POT) RECIPE
Your first bite of this amazing white chocolate cheesecake won’t be your last, guaranteed! The delicate white chocolate, vanilla and cranberries, are a wonderful combination of sweetness, with just a bit of tart from the cranberry sauce!
The sugared cranberries are just so easy to make, and take this instant pot white chocolate cranberry cheesecake to the next level.
The white chocolate ganache is so easy for you to make and it looks beautiful dripping down the sides don’t you think? You can add the white chocolate almond bark to the top for garnish that takes this White Chocolate Cheesecake to a whole new level.
And you will have lots of sugared cranberries to give as gifts! If you are feeding a crowd, may I suggest making two cheesecakes? Your family will be oh so glad you did. 🙂
If you like this recipe please give it a 5 star rating.
White Chocolate Cheesecake with Cranberries
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Equipment
Ingredients
Crust
- 3/4 cup Oreo Cookies - Golden (vanilla), crushed
- 2 1/2 tbsp butter - melted
- 1 1/2 tsp sugar
Filling
- 3 pkgs Cream Cheese - pkgs 8oz
- 3/4 cup sugar
- 1 1/2 tsp lemon zest
- 3 eggs - at room temperature
- 1 egg yolk - at room temperature
- 3/8 cup whipping cream - 35% fat
- 1/2 cup white chocolate chips - melted, slightly cooled
- 4 tbsp cranberry sauce - whole berry
White Chocolate Ganache
- 1/2 cup cream - Heavy, 35% fat or more
- 3/4 cup white chocolate chips
Instructions
Instructions
Crust
- Crush the Vanilla Oreo Cookies in a food processor until crushed, add melted butter and sugar blend well
- Press into your 7" spring form pan, that has been well greased and lined with parchment paper on the bottom.
- Press up the sides just a bit
- Put in the refrigerator to chill while you make the filling.
Filling
- Using your mixer, blend the cream cheese, sugar, and lemon zest until creamy.
- Add the eggs and egg yolk, one at a time, blending lightly.
- Add the cream, and blend this by hand, just until it disappears
- Pour half of the cream cheese filling onto the crust
- Drop 2 tbsp cranberry sauce over the top. Pull a stick or skewer lightly through the top to create a marbled effect.
- Pour the remainder of the cream cheese filling on top and do the same with the rest of cranberry sauce.
- Getting the Instant Pot Ready
- Pour one cup of water into the bottom of the pot
- Place the trivet in the bottom of the pot
- Put the cheesecake on top of the trivet inside the pot
- lay a piece of paper towel on top and lightly put a piece of aluminum foil on top of that
- Close the pot and make sure the vent is set to 'seal'
- Set the timer for Pressure cooking High for 40 minutes with a Natural Release of 15 minutes
- Remove the cheesecake from the pot and let it sit on the trivet for one hour, keeping it covered
- Refrigerate overnight before garnishing
White Chocolate Ganache
- Put the chocolate chips in a small bowl
- Put the cream in a medium saucepan, and cook over medium heat until its foamy but not sticking to the pot
- Pour the hot cream over the chocolate chips, wait about 20 seconds and then stir until the chocolate is glossy. The ganache is ready to use when it reaches 35 degrees F.
Garnish
- Spoon the Ganache around the edge of the cheesecake so that it drips down the sides. Spread the ganache over the top of the cake and let it set.
- Decorate with Sugar Frosted Cranberries
- Enjoy!
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
